Yield: 8 Servings
1 lg onion -- chopped (1 cup)
1 lg sweet red pepper, cored,
: seeded -- and
1 md apple, peeled, cored -- and : chopped
1 TB margarine
¼ c finely chopped chutney
2 TB curry powder
1 ts dried leaf marjoram --
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" <jfreemadate: Sat, 12 Oct 1996 11:11:27 ~0500