Curried Turkey Hash
INGREDIENTS:
1 large onion; chopped (1
-cup)
1 lg Sweet red pepper, cored,
-seeded; and chopped
1 md Apple, peeled, cored; and
-chopped
1 tb Margarine
1/4 c Finely chopped chutney
2 tb Curry powder
1 ts Dried leaf marjoram;
-crumbled
2 lb Ground turkey
1/2 c Bread crumbs
1/3 c No-cholesterol fat-free egg
-substitute
1/2 ts Salt
1 large onion; chopped (1
-cup)
1 lg Sweet red pepper, cored,
-seeded; and chopped
1 md Apple, peeled, cored; and
-chopped
1 tb Margarine
1/4 c Finely chopped chutney
2 tb Curry powder
1 ts Dried leaf marjoram;
-crumbled
2 lb Ground turkey
1/2 c Bread crumbs
1/3 c No-cholesterol fat-free egg
-substitute
1/2 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.
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.