Prep 20 mins
Cook 1 hr 30 mins
I needed to use a healthy but very boring (on its own) turkey breast. The recipe below was a combination of two other recipes plus a bit of imagination. It was made on Valentine's Day, and I had an inspiration to shape it as a giant heart. Red fig mustard gave it a nice reddish glow. It was very good, both warm and cold the next day. It definitely was not boring. And it was extremely simple. Serve with some green salad on the side.
- 500 g ground turkey
- 14.79 ml olive oil
- 3 celery ribs, diced
- 1 medium onion, diced
- 236.59 ml zucchini, coarsely-grated
- 236.59 ml sun-dried tomato packed in oil, chopped
- 2 eggs
- 118.29 ml breadcrumbs
- 2 garlic cloves, mashed
- 118.29 ml milk
- 9.85 ml dried oregano
- 4.92 ml dried rubbed sage
- 4.92 ml dried basil
- 44.37-59.16 ml fig mustard
- Preheat oven to 350°F.
- Heat oil in a heavy skillet over medium heat.
- Add onion, sauté about 5 minutes.
- Add celery, sauté another 5 mins and add grated zucchini. Sauté until the vegetables are very tender (15 minutes in total should do it).
- Transfer to a large bowl. Add all remaining ingredients apart from fig mustard. Shape mixture on a greased baking sheet into a loaf (or whatever other shape you like).
- Bake for 50 minutes to an hour.
- Remove form oven. Brush generously with fig mustard and bake for 15-20 minutes longer, or until the thermometer inserted into the centre reaches 165°F.
- Transfer the loaf to a platter. Let is stand for a few minutes and slice.