Recipe by hollygollygee
We found this recipe in a low fat cook book and were skeptical, but my fiance and I are believers now. This is tangy, sweet, hearty, and healthy.
Top Review by 2ponds
I have made this two times cause MY HUBBY LOVES IT. the first time he did not know it was a WW recipe. Well he asked me to make it AGAIN! He now knows it is a WW recipe but he really likes it -. the chutney is SO TASTY. It will be a regular meal at our home. TKS 4 the recipe
- 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
Directions See How It's Made
- Preheat oven to 350°F.
- In a blender or food chopper, combine the juice, soy sauce, onions, peppers, and ginger. Process until it is a fine puree.
- Pour puree into a medium bowl and add turkey, bread crumbs, and egg.
- Blend everything well with your hands, and pat it into a loaf pan that has been coated with non-stick spray.
- 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.
- Let the loaf stand for 5 to 10 minutes before you slice it.
- This loaf is good hot or cold.
- For the sauce (prepare while the loaf is baking).
- In a microwave safe bowl, combine pineapple with juice, sugar, vinegar, onions, peppers, ginger, and pepper flakes.
- Microwave on high for 3-5 minutes.
- Stir in the raisins and microwave for another minute or two.
- 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.
- Serve chutney along side or on top of the finished turkey loaf.