1 lb. uncooked ground turkey, thawed if frozen
3/4 c. steamed white or brown rice
1/3 c. unsalted pistachio nuts, chopped
1/3 c. finely chopped parsley
1/4 c. pkg. unseasoned bread crumbs
1/4 c. finely chopped onion
3 tbsp. chili sauce
1 egg, slightly beaten
3 lg. cloves garlic, finely chopped
1 1/4 tsp. poultry seasoning
1/4 tsp. salt
1/4 tsp. pepper

Coat inside of 6 cup ring mold with nonstick vegetable cooking spray. Combine turkey, rice, pistachios, parsley, bread crumbs, onion, chili sauce, egg, garlic, poultry seasoning, salt and pepper in large bowl. Press mixture firmly into prepared ring mold. Place mold on rack in wide, deep pot over gently boiling water. Cover pot with tight fitting lid and steam 45 minutes. Remove ring mold from pot to wire rack; let stand 5 minutes. Run sharp knife around sides and center of mold; unmold onto serving plate. To serve, fill center with steamed vegetables, if you wish. Makes 6 servings.