Ingredients Jump to Instructions ↓

  1. 3 tablespoons orange juice

  2. 5 tablespoons soy sauce

  3. 3 tablespoons chopped onions

  4. 3/4 red peppers or 3/4 green pepper

  5. 6 slices fresh ginger (quarter size)

  6. 18 ounces ground turkey

  7. 3/4 cup fresh breadcrumb

  8. 1 egg

  9. 1 egg white

  10. 8 ounces crushed pineapple

  11. 2 tablespoons sugar

  12. 2 tablespoons white vinegar

  13. 2 tablespoons chopped onions

  14. 2 tablespoons choppedred peppers or 2 tablespoons green peppers

  15. 1 tablespoon minced fresh ginger

  16. 1/4 teaspoon crushed red pepper flakes

  17. 2 tablespoons raisins

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. In a blender or food chopper, combine the juice, soy sauce, onions, peppers, and ginger. Process until it is a fine puree.

  3. Pour puree into a medium bowl and add turkey, bread crumbs, and egg.

  4. Blend everything well with your hands, and pat it into a loaf pan that has been coated with non-stick spray.

  5. 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.

  6. Let the loaf stand for 5 to 10 minutes before you slice it.

  7. This loaf is good hot or cold.

  8. For the sauce (prepare while the loaf is baking).

  9. In a microwave safe bowl, combine pineapple with juice, sugar, vinegar, onions, peppers, ginger, and pepper flakes.

  10. Microwave on high for 3-5 minutes.

  11. Stir in the raisins and microwave for another minute or two.

  12. 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.

  13. Serve chutney along side or on top of the finished turkey loaf. ?


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