OPEN POST: How Do You "Lazy" On Sunday? Plus Dee-licious Turkey Moussaka!

Is Sunday a day of rest for you? How do you lazy? During the summer, me and the hubs sometimes pop gummies and float in the pool or meet friends for brunch. In the winter, brunch is still on, and since it doesn't get too cold here, we'll go for hikes or meet friends for afternoon-to-evening cocktails. Or occasionally, no matter the season, I just refuse to get up and cuddle with Elder Cat. This is pure bliss, I assure you. 

I know some people use Sunday to work out at the gym, run errands and clean like demons, but really, that's what Saturday is for. For me, Sunday means no effort, maximum chill. If there's even a chance that something might cause me stress or require exertion, I avoid it. The most I'll do, in terms of effort, is make my signature "Bree Daniels Dee-licious Turkey Moussaka." It's easy to do, it's very relaxing and it's so good you'll scream. I've mentioned it before, but in case you didn't see it, the recipe is below. 

What do you do on your lazy day?

Bree Daniels Dee-licious Turkey Mussaka

Ingredients

Vegetables:
3 medium or 2 large red potatoes, sliced 1/4-inch thick
Salt
1 medium eggplant
2 tablespoons olive oil
1 teaspoon freshly ground black pepper

Meat Sauce:
1 onion, chopped
Salt
1 tablespoon olive oil
8 ounces ground turkey
2 teaspoons dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cloves garlic, minced
1/2 cup red wine
One 8-ounce can tomato sauce

Bechamel:
5 tablespoons butter
5 tablespoons flour
4 cups milk, heated to very warm in microwave
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
Vegetable oil, for greasing
3/4 cup grated Parmesan

Instructions:

For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer!) in heavily salted, boiling water. Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with salt and pepper on both sides. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Set aside the potato and eggplant slices for assembly.

For the meat sauce: In a large saucepan, cook the onions with some salt in the olive oil over medium heat. After 5 minutes, add the ground turkey and cook until golden brown, 7 to 8 minutes. Add the oregano, cinnamon, nutmeg and garlic, and cook until it smells fabulous. Turn the heat up to high, and then deglaze the pan with the red wine, allowing to bubble and trouble and reduce for 1 to 2 minutes. Add the tomato sauce and lower the heat to simmer for 5 minutes. Remove the sauce from the heat and set aside.

For the bechamel: In a large saucepan over medium heat, melt the butter and add the flour, whisking to make a paste. Whisk constantly for 2 minutes, allowing the mixture to bubble. Add the warm milk slowly, whisking constantly to avoid lumps. Once the sauce starts to come to a boil, reduce the heat to low and cook until thickened, about 10 minutes, whisking very frequently. Add the salt, pepper and nutmeg, and set aside.

For assembling the moussaka: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with vegetable oil. Lay out the potato slices, pressing gently into the pan. Sprinkle with 3 tablespoons of the Parmesan. Place the eggplant on top of the potatoes. Sprinkle with another 3 tablespoons of the Parmesan. Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan. Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan. Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes. Serve to friends, who will want more to take home because it's that good!