Yield: 4 Servings
Measure | Ingredient |
---|---|
1 large | Onion; finely chopped |
2 tablespoons | Butter; or oil |
2 teaspoons | Ground cumin |
1 teaspoon | Turmeric |
1 teaspoon | Fenugreek |
½ teaspoon | Ginger |
½ teaspoon | Ground coriander |
3 cups | Turkey, cooked; fine chopped |
3 cups | Potato, cooked; diced |
2 larges | Celery stalks; finely diced |
1 \N | Egg |
½ cup | Light cream |
1 cup | Turkey stock; or chicken |
1 teaspoon | Salt |
\N \N | Tabasco sauce; to taste |
\N \N | Black pepper; to taste |
1. In a small skillet saute the onion in the butter or oil until just wilted. Add the cumin, turmeric, fenugreek, ginger, and coriander and saute, stirring, another few minutes.
2. In a large bowl combine the diced turkey, potato, and celery.
Scrape the spiced onion mixture from the pan into the turkey mixture and mix to blend thoroughly.
3. In a small bowl whisk the egg lightly. Stir in the cream, stock, and the rest of the seasonings. Blend thoroughly. Preheat the oven to 350'F.
4. Generously butter a large shallow casserole or baking dish, approximatley 9x13 or 10x12. Spoon the turkey mixture into the casserole, pressing down and smoothing with a spatula into an even layer. Pour the egg mixture carefully over the turkey.
5. Bake for 30-35 minutes or until set and lightly browned.
Source: "Blue Corn and Chocolate" by Elisabeth Rozin