Ingredients:
3 tablespoons orange juice
5 tablespoons soy sauce
3 tablespoons chopped onions
3/4 red peppers or 3/4 green peppers
6 slices fresh ginger ( quarter size)
18 ounces ground turkey
3/4 cup fresh breadcrumbs
1 eggs
1 egg whites
8 ounces crushed pineapple
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons chopped onions
2 tablespoons chopped red peppers or 2 tablespoons green peppers
1 tablespoon minced fresh ginger
1/4 teaspoon crushed red pepper flakes
2 tablespoons raisins
Directions:
Preheat oven to 350 F.
In a blender or food chopper, combine the juice, soy sauce, onions, peppers, and ginger. Process until it is a fine puree.
Pour puree into a medium bowl and add turkey, bread crumbs, and egg.
Blend everything well with your hands, and pat it into a loaf pan that has been coated with non-stick spray.
Bake for about 45 minutes (I like to use a meat thermometer to be sure). It should be brown on top with no trace of pink in the center.
Let the loaf stand for 5 to 10 minutes before you slice it.
This loaf is good hot or cold.
For the sauce (prepare while the loaf is baking).
In a microwave safe bowl, combine pineapple with juice, sugar, vinegar, onions, peppers, ginger, and pepper flakes.
Microwave on high for 3-5 minutes.
Stir in the raisins and microwave for another minute or two.
Let the chutney stand at least 5 minutes before serving. It is tasty warm or cold and keeps for a couple of weeks in the fridge.
Serve chutney along side or on top of the finished turkey loaf.
Servings: 6
Time preparation: 10 min.
Time total: 55 min.