Ingredients

• 3 tablespoons orange juice
• 5 tablespoons soy sauce
• 3 tablespoons chopped onions
• 3/4 red peppers or 3/4 green pepper
• 6 slices fresh ginger (quarter size)
• 18 ounces ground turkey
• 3/4 cup fresh breadcrumb
• 1 egg
• 1 egg white
• 8 ounces crushed pineapple
• 2 tablespoons sugar
• 2 tablespoons white vinegar
• 2 tablespoons chopped onions
• 2 tablespoons chopped red peppers or 2 tablespoons green peppers
• 1 tablespoon minced fresh ginger
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons raisins

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.