- 1 pound of ground turkey
- ½ sweet onion, finely chopped
- 6-8 medium portabello mushrooms, chopped finely
- 3 handfuls of baby spinach, chopped
- ¼ cup feta cheese
- 4-5 cloves garlic, diced
- 1 egg
- ¼ cup seasoned panko crumbs
- 4-5 basil leaves, julienned
- Salt and pepper to taste
- Sugar Free Apricot Preserve for spreading
Heat oil in large pan. Add onions and cook until translucent. Add the garlic and stir, cooking another minute. Add the mushrooms and sauté until they start turning brown. Season with salt and pepper. Add the spinach until it starts to wilt, add the basil. Mix all together and remove from heat.
In a large bowl, add the ground turkey, one egg and panko crumbs. Mix thoroughly. When the pan mixture is a little cooler, combine with the turkey mixture. Use your hands to mix it through, but don’t over mix. Add ¼ cup feta cheese. Mix.
Lightly oil a rimmed baking sheet (or 9-inch by 13-inch baking pan) lined with aluminum foil or parchment paper.
Pour the mixture on to the pan and make a loaf. Spread the apricot preserves over the loaf.
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