Ingredients
- 5 tablespoons extra virgin olive oil
- ¾ cup panko (Japanese bread crumbs)
- ¾ cup walnuts
- ¼ cup mint leaves, loosely packed
- ¼ cup flat-leaf parsley, loosely packed
- ¼ cup basil leaves, loosely packed
- 4 cloves garlic, peeled
- 1 ⅓ cup chopped onion
- 1 medium-size green bell pepper, cored, seeded, chopped
- 2 pounds ground turkey
- Salt
- ground black pepper to taste
- Plain yogurt, for serving
- Pita breads, optional
- cucumber slices, optional
- Nutritional Information
Nutritional analysis per serving (6 servings)
493 calories; 33 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 11 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 34 grams protein; 104 milligrams cholesterol; 150 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Heat oven to 375 degrees. Heat 2 tablespoons oil in a large skillet, add 2 tablespoons panko and sauté until panko is golden. Remove and reserve.
- Place walnuts, mint, parsley and basil in a food processor. Pulse until all are finely chopped. Remove and reserve. Without washing processor, turn on and drop garlic in through feed tube and process until minced. Stop, place onion and green pepper in processor and pulse until finely chopped.
- Add remaining oil to skillet and sauté garlic, onion and green pepper mixture over medium heat until soft but not brown. Remove from heat and stir in walnut mixture. Mix remaining panko with 1/2 cup water to soften and add. Place turkey in a large bowl, add contents of skillet and mix until well blended. Season with salt (at least 1 teaspoon) and pepper. Pack into a 9-by-5-by-3-inch loaf pan. Spread sautéed panko on top and bake 1 hour 20 minutes.
- Serve hot or at room temperature, with yogurt on the side, or chill and serve cold, in pita with yogurt and cucumbers.
1 hour 45 minutes
Dining and Cooking