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Turkey loaf with nuts and coriander

Jenni Muir
You don't have to wait until Christmas to enjoy turkey. This light take on that family favourite meatloaf is suited to any season

Turkey loaf with nuts and coriander

Method

1. Place the bulgur wheat in a mixing bowl, cover with tap water and set aside to soak for 10-15 minutes. Meanwhile, place the pine kernels or almonds in a dry frying pan and toast them over a moderate heat, stirring constantly, until they are lightly golden and fragrant.

2. Preheat the oven to 180°C/Gas 4. Put the cubed turkey breast in a food processor, add the toasted nuts, coriander, shallots or onion, orange zest and cinnamon. Add a generous amount of salt and pepper and process to give a coarse paste.

3. Drain the soaked bulgur in a sieve, pressing out as much water as possible, and add the bulgur to the food processor. Whiz again until thoroughly combined.

4. Lightly grease a loaf tin with oil and press the turkey mixture into it. Brush the top of the loaf lightly with oil too, then place in the oven for 1 hour 15 minutes - 1 hour 30 minutes, or until done.

5. Remove the loaf from the oven and leave it to rest in the tin in a warm place for 15 minutes before turning it out and carving it into slices.

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Serves: 8-10

Prep: 20 min
Cook: 1 hr 30 min, plus resting time

Ingredients
60g Pine kernels, or almonds
150g coarse bulgur wheat
1kg turkey breast fillet, cubed, or turkey mince
60g fresh coriander, roughly chopped, or more to taste
350g Shallots, or onion, roughly chopped
grated zest of 1 orange
1 tsp ground cinnamon
Olive oil, for greasing
salt and pepper