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Preheat oven to 350°F. In a blender or food chopper, combine the juice, soy sauce, onions, peppers, and ginger. Process until it is a fine puree. Pour puree into a medium bowl and add turkey, bread crumbs, and egg. Blend everything well with your hands, and pat it into a loaf pan that has been coated with non-stick spray. Bake for about 45 minutes (I like to use a meat thermometer to be sure). It should be brown on top with no trace of pink in the center. Let the loaf stand for 5 to 10 minutes before you slice it. This loaf is good hot or cold. For the sauce (prepare while the loaf is baking). In a microwave safe bowl, combine pineapple with juice, sugar, vinegar, onions, peppers, ginger, and pepper flakes. Microwave on high for 3-5 minutes. Stir in the raisins and microwave for another minute or two. Let the chutney stand at least 5 minutes before serving. It is tasty warm or cold and keeps for a couple of weeks in the fridge. Serve chutney along side or on top of the finished turkey loaf.
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Large oval platter — family-style serving, holiday meals, presentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Activated charcoal-infused salt — dramatic color, earthy finish
Premium bread machine — dual kneading blades, rectangular loaf