in a large bowl, combine:
1# ground chicken or turkey
2 egg whites (used just over 1/4 C of egg beaters--that was plenty)
3T finely chopped onion
3T finely chopped red pepper (we omitted that)
2T olive oil
1/4 chopped fresh parsley
1/2 tsp nutmeg (we omitted this)
3/4 tsp ground coriander
1/2 tsp salt
mix the above together with your hands

divide into 4 portions and form into a 3" long sausage roll shape and insert a flat-bladed skewer into it. gently flatten the meat into an oval shape around each skewer. arrange on a foil-lined broiling tray and brush each with a little olive oil (i skipped that). broil about 2 minutes per side and serve with rice pilaf.

I also use ground turkey breast and ground chicken in taco filling (also good on salad greens), with curry as an empanada filling, in turkey burgers, with black beans in a chili, and turkey meatloaf. The key is really jazzing it up with spices and other ingredients. I can make some pretty tasty, healthy dishes with it --

Rosecmd, can you please post that recipe? Thanks!

Turkey Meatloaf with Cranberry Glaze

1/4 cup brown sugar
1/2 cup mashed jellied cranberry sauce(canned)
2 pounds ground turkey
3/4 cup milk
3/4 cup bread crumbs
3 eggs -- lightly beaten
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 cup diced red onions
about 1/2 cup chicken broth -- (just enough to moisten)

Preheat oven to 350 degrees.
For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated.

Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour.

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Oh, and Carol - I copied your recipe too. Thanksgiving in a meatloaf. I will have that one with mashed potatoes and green beans.

Throughout the Mid-East there are variations of chopped meat "kababs". I particularly like Kabab Mashwi from the Gulf States, for instance.

But they're skewered because they are suspended over a charcoal fire. With a broiling tray to support the fingers, why do you need the skewers.

and rose--i'll second carol's request for your lasagne recipe, please.

for maggie and gardenlad--i did not use the skewers. i imagine you would sort of "mold them" onto the skewers if doing the recipe as written. but as gardenlad asked, if using a broiler pan, i just couldn't see a reason to do that. i made oval, sort of flattish patties and cooked them...