Curried Turkey Bundt Loaf
Yield
servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| 1 | large |
sweet red bell peppers
cored, seeded, and , chopped |
|
| 1 | medium-size |
apples
cored, peeled, chopped |
|
| 1 | tablespoon |
margarine
|
|
| ¼ | cup |
chutney
finely chopped |
* |
| 2 | tablespoons |
curry powder
|
|
| 1 | teaspoon |
marjoram
crumbled |
*
|
| 2 | pounds |
ground turkey
|
|
| ½ | cup |
bread crumbs
|
|
| ⅓ | cup |
liquid egg substitute
no-cholesterol fat-free |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 1 | large |
sweet red bell peppers
cored, seeded, and , chopped |
|
| 1 | medium-size |
apples
cored, peeled, chopped |
|
| 15 | ml |
margarine
|
|
| 59 | ml |
chutney
finely chopped |
* |
| 3E+1 | ml |
curry powder
|
|
| 5 | ml |
marjoram
crumbled |
*
|
| 907.2 | g |
ground turkey
|
|
| 118 | ml |
bread crumbs
|
|
| 79 | ml |
liquid egg substitute
no-cholesterol fat-free |
|
| 2.5 | ml |
salt
|
|
Directions
Preheat the oven to 350℉ (180℃).
Liberally coat 12-cup nonstick Bundt pan with nonstick cooking spray.
Sauté 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℉ (180℃) F oven 50 minutes until browned and firm.
Cool 10 minutes in pan. Loosen around edge and central tube.
Invert onto serving platter.
