Ingredients:
1 large onion, finely chopped
2 tbsp butter, or oil
2 tsp ground cumin
1 tsp turmeric
1 tsp fenugreek
1/2 tsp ginger
1/2 tsp ground coriander
3 cup turkey, cooked, fine chopped
3 cup potato, cooked, diced
2 large celery stalks, finely diced
1 egg
1/2 cup light cream
1 cup turkey stock, or chicken
1 tsp salt
1 tabasco sauce, to taste
1 black pepper, to taste
Instructions:
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
350'F.
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
Servings: 4
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