1. In a small skillet saute the onion in the butter or oil until just wilted. Add the cumin, turmeric, fenugreek, ginger, and coriander and saute, stirring, another few minutes. 2. In a large bowl combine the diced turkey, potato, and celery. Scrape the spiced onion mixture from the pan into the turkey mixture and mix to blend thoroughly. 3. In a small bowl whisk the egg lightly. Stir in the cream, stock, and the rest of the seasonings. Blend thoroughly. Preheat the oven to 350F. 4. Generously butter a large shallow casserole or baking dish, approximatley 9x13 or 10x12. Spoon the turkey mixture into the casserole, pressing down and smoothing with a spatula into an even layer. Pour the egg mixture carefully over the turkey. 5. Bake for 30-35 minutes or until set and lightly browned. Source: "Blue Corn and Chocolate" by Elisabeth Rozin Posted to MM-Recipes Digest V3 #319 Date: Thu, 21 Nov 1996 11:38:28 +0000 From: Linda Place
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|Serving Size: 1 Serving (255g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 382 (84%)|
|Amt Per Serving||% DV|
|Total Fat 42.5g||57 %|
|Saturated Fat 25.7g||129 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 191.5mg||59 %|
|Sodium 107.6mg||4 %|
|Potassium 385.2mg||10 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 11.7g|
|Protein 8.3g||12 %|
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Calories per serving: 455
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