Festive Turkey (serves 4)

Festive Turkey (serves 4)

Original mincemeat (now the filling of mince pies in the UK) actually had meat in it and was a medieval/Elizabethan dish. I thought I would try to make something approximating traditional mincemeat using ground turkey, apples, spices and no suet. Think the mix of sweet and savory will work but had to wing it on the spices so I tried coriander powder, cinnamon, nutmeg, cloves and red pepper. Was trying to think what people would flavor foods with in those days (probably to disguise the fact that the meat might be a little off!). It turned out to be very tasty and different. Think it would work well with ground chicken or ground pork, though traditionally ground lamb or beef were used.

1 tbsp. extra virgin olive oil – seasoned with salt and freshly ground pepper
1 pound of ground turkey
1 x cup of vegetable broth
1 apple – chopped into small chunks (I left peel on mine)
Good handful of golden raisins
1/4 teasp. ground coriander
1/4 teasp. ground nutmeg
1/4 teasp. ground cinnamon
1/8 teasp. ground cayenne pepper
4 x cloves

Heat oil in a skillet.
When sizzling add ground turkey and let brown for a few minutes.
Add broth, apple and raisins and stir.
Then add the rest of the ingredients and cook until turkey is properly cook and apple is soft.

Tip
If you find that you have too much liquid reduce it a bit (as apple and turkey also produce water).

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