Ingredients
- 2 turkey (ground)
- 1 sweet pepper (red)
- 1 size apple
- 3/8 cup liquid no-cholesterol fat-free egg substitute
- 1/4 cup chutney (finely chopped)
- 1/2 cup bread crumbs
- 1 tablespoon margarine
- 2 tablespoons curry powder
- 1 teaspoon leaf marjoram crumbled (dried)
- 1/2 teaspoon 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.
