1 c. crushed cornflakes
1 c. (4 oz.) shredded Cheddar cheese
1 tsp. poultry seasoning
1/2 c. peanuts, chopped
1 1/2 lb. ground turkey, uncooked
1/4 c. instant minced onion
1 tsp. soy sauce
1 tsp. seasoned salt
1/4 tsp. pepper
1 can (1 lb. 13 oz.) peach halves, drained, reserve syrup
1 can (10 3/4 oz.) cream of chicken soup, divided
8 oz. sour cream
1/2 tsp. curry powder
1/4 tsp. ginger
1/4 c. flaked coconut
Sprigs of fresh mint or parsley

Combine cereal, cheese, poultry seasoning and peanuts; reserve 1 cup for topping. Combine remaining cereal mixture, turkey, onion, soy sauce, seasoned salt, pepper, 1/3 cup peach syrup and 1/3 cup undiluted soup. Mix well. Shape into 8 patties; set aside.

Combine remaining soup, sour cream, curry powder and ginger. Spread bottom of 13 x 9 x 2 inch dish. Arrange turkey patties in baking dish. Top each patty with peach half, cut side down. Add coconut to reserved cereal mixture. Sprinkle over each portion. Bake at 350 degrees, 40 to 45 minutes. Garnish with mint or parsley. Serves 8.