2    Beaten egg
2 ts Salt
2 ts Dry mustard
2 ts Ground coriander
1 ts Ground allspice
3/4 ts Pepper
1 lg Fine chopped onion
2 cl Garlic, minced/pressed
1/2 c  Fine dry bread crumbs
2 lb Ground turkey
3/4 lb Bulk pork sausage
1/3 c  Apple jelly
1/3 c  Chutney finely chopped
1/3 c  Raisins

In a large bowl, mix eggs, salt, mustard, coriander, allspice, pepper,
onion and garlic; blend in bread crumbs, turkey and sausage. Press meat
mixture into an ungreased 10 x 13 inch rimmed baking pan. Bake in a 425
degree oven for 20-30 minutes or until firm and browned at edges. Let cool
on a wire rack for 10 minutes. Holding meat, tip pan to drain off fat. In a
small pan over medium heat, melt jelly with chutney; spread over meat. Cut
into 1 inch squares, top each with a raisin, and serve warm. If made ahead,
cover lightly and refrigerate for up to 2 days; or freeze for up to a
month. Reheat meat squares (thaw, if frozen), uncovered, in a 400 degree
oven for about 8 minutes or just until hot.