| 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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