Ingredients

Instructions

  1. Preheat oven to 350°F.
  2. In a blender or food chopper, combine the juice, soy sauce, onions, peppers, and ginger. Process until it is a fine puree.
  3. Pour puree into a medium bowl and add turkey, bread crumbs, and egg.
  4. Blend everything well with your hands, and pat it into a loaf pan that has been coated with non-stick spray.
  5. Bake for about 45 minutes (I like to use a meat thermometer to be sure). It should be brown on top with no trace of pink in the center.
  6. Let the loaf stand for 5 to 10 minutes before you slice it.
  7. This loaf is good hot or cold.
  8. For the sauce (prepare while the loaf is baking).
  9. In a microwave safe bowl, combine pineapple with juice, sugar, vinegar, onions, peppers, ginger, and pepper flakes.
  10. Microwave on high for 3-5 minutes.
  11. Stir in the raisins and microwave for another minute or two.
  12. Let the chutney stand at least 5 minutes before serving. It is tasty warm or cold and keeps for a couple of weeks in the fridge.
  13. Serve chutney along side or on top of the finished turkey loaf.