This is the nutty turkey version of an old favorite! We grind our turkey at home in a food processor but some butchers will do it for you in the shop. If you want to use fresh herbs instead of dried herbs just double the quantity. Don’t buy pre-ground turkey, which is an assortment of who-knows-what and extremely high in fat. This recipe relies heavily on a food processor, but you certainly can chop and mince everything by hand if you’re so inclined.

.75 Kilo of ground turkey mean (dark)
.25 Kilo of ground turkey meat (white)
½ cup of almonds
1 large onion, rough chopped
1 large carrot, rough chopped
2 stalks of celery, rough chopped
1 clove of garlic
1 Tbs vegetable oil + 1 Tbs
2/3 cup of sundried tomatoes
1 large can can of tomato paste (approx. 120g)
½ cup of milk
2 eggs lightly beaten
2 Tbl Worcestershire sauce
2 tsp dried sage
2 tsp dried oregano
2 tsp salt
¼ tsp allspice
Handful of chopped fresh parsley
pepper to taste

Topping
1 Tbl tomato paste
1 Tbl mustard
1 Tbl ketchup

Preheat oven to 190°C (375°F).

In a food processor process almonds until fine and set aside in a large mixing bowl. Process sun dried tomatoes and add to mixing bowl. Process garlic, then add onion, carrot, celery and process until finely chopped. Sauté this mixture in vegetable oil until slightly browned, then add to mixing bowl.

Add tomato paste (reserve 1 Tbs for topping), milk, eggs, Worcestershire sauce, sage, oregano, salt, allspice, parsley, and pepper to the vegetable-almond mixture and blend well. Add meat and thoroughly mix using your hands.

Grease a loaf pan with the remaining vegetable oil. Fill evenly with meat mixture. Mix together remaining 1 Tbs tomato paste with mustard and ketchup and brush onto loaf.

Bake for 1 hour or until the loaf reaches 70°C (160°F) according to a meat thermometer.