April 8th, 2012
Recipes Developed by Karen Barnaby
Food Styling by Claire Stubbs
Prop Styling by Jane Hardin
Preheat oven to 350°F.
Mix turkey, spinach and red pepper in a large bowl.
Place rolled oats in a food processor and pulse until finely ground. Add sour cream, eggs and pesto, and season with salt and pepper. Pulse until combined.
Add into turkey mixture, and combine.
Pack into an 11- x 3-inch loaf-shaped terrine (alternatively you can use an 8- x 4-inch non-stick loaf pan) and smooth top of loaf.
Cover tightly with lid or aluminum foil and bake for 1 hour and 15 minutes. Let sit uncovered for 10 minutes before removing from pan to serve.
Nutrients per serving: 223 calories, 13 g fat, 20 g protein, 8 g carbohydrates, 2 g fibre, 198 mg sodium. Excellent source of vitamins A, B6, B12, C and D, and folate.