| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Appetizers | 1 | Servings | |
INGREDIENTS
| 2 | Beaten egg | |
| 2 | ts | Salt |
| 2 | ts | Dry mustard |
| 2 | ts | Ground coriander |
| 1 | ts | Ground allspice |
| 3/4 | ts | Pepper |
| 1 | lg | Fine chopped onion |
| 2 | cl | Garlic, minced/pressed |
| 1/2 | c | Fine dry bread crumbs |
| 2 | lb | Ground turkey |
| 3/4 | lb | Bulk pork sausage |
| 1/3 | c | Apple jelly |
| 1/3 | c | Chutney finely chopped |
| 1/3 | c | Raisins |
INSTRUCTIONS
In a large bowl, mix eggs, salt, mustard, coriander, allspice, pepper, onion and garlic; blend in bread crumbs, turkey and sausage. Press meat mixture into an ungreased 10 x 13 inch rimmed baking pan. Bake in a 425 degree oven for 20-30 minutes or until firm and browned at edges. Let cool on a wire rack for 10 minutes. Holding meat, tip pan to drain off fat. In a small pan over medium heat, melt jelly with chutney; spread over meat. Cut into 1 inch squares, top each with a raisin, and serve warm. If made ahead, cover lightly and refrigerate for up to 2 days; or freeze for up to a month. Reheat meat squares (thaw, if frozen), uncovered, in a 400 degree oven for about 8 minutes or just until hot. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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