Instructions Jump to Ingredients ↑

  1. lg onion -- chopped (1 cup) 1 lg sweet red pepper, cored, : seeded -- and : chopped 1 md apple, peeled, cored -- and : chopped 1 TB margarine ¼ c finely chopped chutney 2 TB curry powder 1 ts dried leaf marjoram -- : crumbled 2 lb ground turkey ½ c bread crumbs ½ ts 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. Recipe By : COOKING LIVE SHOW #CL8736⅓ cup liquid no-cholesterol fat-free egg substitute From: "Jon And Angele Freeman"


Send feedback