-
1
1. In a small bowl, place the chipolte peppers and add 1/3 cup boiling hot water. Let rehydrate 10 minutes, then seed and mince the peppers. Reserve the water for use later.
-
2
2. In a small bowl, combine the basil, garlic, onion, and lime or lemon juice. Set aside.
-
3
3. In a large bowl, crumble the bread into fine crumbs.
-
4
4. Add all of the spices, cheese, and mushrooms. Toss to combine the ingredients well.
-
5
5. Add the basil, garlic, and onion mixture. Toss.
-
6
6. Add the chipolte pepper and toss well.
-
7
7. Pour the reserved water from the chipolte pepper into the bread mixture, and combine well.
-
8
8. Add the turkey, egg, and oil. Using hands (Tip: wear disposable food-handling gloves), mash the ingredients together until they are completely combined.
-
9
- For meatloaf, place turkey into a casserole or loaf dish, cover and refrigerate 4-5 hours. Cook at 350 degrees, covered for 20 minutes. Remove cover and cook additional 25-35 minutes, until toothpick or skewer inserted in center comes out clean.
-
10
- For meatballs or burgers, place turkey in a gallon-size Ziplock plastic bag or other container, seal, and place in refrigerator. Before cooking, form into balls or patties. Saute in skillet with 1 tablespoon of oil until done.
-
11
9. Warm the enchilada sauce while the turkey is cooking. Pour sauce over turkey before serving. Provide additional sauce on the side in case guests want more.
-
12
Serving Suggestion: Serve with vegetable side dish such as grilled zucchini.
