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Ingredients

  • 1 large onion chopped (1 cup)
  • 1 large sweet red pepper, cored, seeded and
  • chopped 1 medium-size apple, peeled, cored and chopped
  • 1 tablespoon margarine
  • 1/4 cup finely chopped chutney
  • 2 tablespoons curry powder
  • 1 teaspoon dried leaf marjoram crumbled
  • 2 pounds ground turkey
  • 1/2 cup bread crumbs
  • 1/3 cup liquid no-cholesterol fat-free egg substitute
  • 1/2 teaspoon salt
  • Preheat the oven to 350 degrees F. Liberally coat 12-cup nonstick Bundt pan with nonstick cooking spray. Saute the onion, sweet red pepper and apple in margarine. In a large nonstick skillet, over medium heat, heat for 5 minutes. Stir in chutney, curry powder and marjoram. Reduce the heat; cover the skillet and cook for 3 minutes or until vegetables are softened.
  • Place the turkey in a large bowl; add vegetable mixture, bread crumbs, egg substitute and salt; mix well with clean hands to blend. Pack the mixture into the prepared pan, smoothing down the top.

Bake in preheated 350 degree F oven 50 minutes until browned and firm. Cool 10 minutes in pan. Loosen around edge and central tube. Invert onto serving platter.

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13y ago

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