Yield: 4 Servings
|1 large||Onion; finely chopped|
|2 tablespoons||Butter; or oil|
|2 teaspoons||Ground cumin|
|½ teaspoon||Ground coriander|
|3 cups||Turkey, cooked; fine chopped|
|3 cups||Potato, cooked; diced|
|2 larges||Celery stalks; finely diced|
|½ cup||Light cream|
|1 cup||Turkey stock; or chicken|
|Tabasco sauce; to taste|
|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