Ingredients

• 1 large onion, chopped (1 cup)
• 1 large sweet red pepper, cored, seeded and chopped
• 1 medium-size apple, peeled, cored and chopped
• 1 tablespoon margarine
• 1/4 cup finely chopped chutney
• 2 tablespoons curry powder
• 1 teaspoon dried leaf marjoram, crumbled
• 2 pounds ground turkey
• 1/2 cup bread crumbs
• 1/3 cup no-cholesterol fat-free liquid egg substitute
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 350 degrees F.
2. Liberally coat 12-cup nonstick Bundt pan with nonstick cooking spray. Saute the onion, sweet red pepper and apple in margarine. In a large nonstick skillet, over medium heat, heat for 5 minutes. Stir in chutney, curry powder and marjoram. Reduce the heat; cover the skillet and cook for 3 minutes or until vegetables are softened.
3. Place the turkey in a large bowl; add vegetable mixture, bread crumbs, egg substitute and salt; mix well with clean hands to blend. Pack the mixture into the prepared pan, smoothing down the top.
4. Bake in preheated 350 degree F oven 50 minutes until browned and firm. Cool 10 minutes in pan. Loosen around edge and central tube. Invert onto serving platter.