Ingredients:

1 large onion, chopped (1 cup)
1 large sweet red pepper, cored, seeded and chopped
1 medium-size apple (apples are easy to grow if you have a yard or garden) , 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

Cooking Recipe:

Preheat the oven to 350 degrees F.

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 (that is a heavy bottomed saucepan) , over medium heat, heat for 5 minutes. Stir in chutney, curry powder and marjoram. Reduce the heat; cover the skillet (heavy saucepan) and cook for 3 minutes or until vegetables are softened.

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.

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.