to appetizers

Turkey Tartlets with Cranberry Salsa

1 lb. ground turkey
¼ cup onion, chopped
1 tsp. dried thyme
½ tsp. ground pepper
¼ tsp. salt
1 egg
1/3 cup light sour cream
24 frozen mini tart shells

Cranberry Salsa:
1 cup fresh or frozen cranberries
1/3 cup sugar
2 green onions
¼ cup fresh coriander leaves
1 lime, grated and juiced
2 tsp. chopped ginger root
1 jalapeno pepper, sliced

Place frozen tart shells on a cookie sheet. Bake at 375F for 10 minutes or until slightly golden around edges. Combine turkey, onion, thyme, salt and pepper in a non-stick skillet heated to medium-high. Sauté until meat is no longer pink, about 10 minutes. Remove from heat, mix egg and sour cream together, stir into meat mixture. Fill tart shells. Bake at 400F for 12-15 minutes. Serve warm topped with salsa.

Yield: 24 mini tarts

Cranberry Salsa Directions:

Combine cranberries, sugar, onion, coriander, lime juice, rind, ginger root and jalapeno pepper in food processor bowl. Pulse on/off until mixture is chopped (not pureed). Cover and chill at least 2 hours or up to 1 week.