Turkey Tartlets with Cranberry Salsa

1 pound ground turkey
1/4 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon ground pepper
1/4 teaspoon salt
1 egg
1/3 cup light sour cream
24 frozen mini tart shells

CRANBERRY SALSA
1 cup fresh cranberries
OR
1 cup frozen cranberries
1/3 cup sugar
2 green onions
1/4 cup fresh coriander leaves
1 lime, grated and juiced
2 teaspoons chopped ginger root
1 jalapeño pepper, sliced
Servings: 24
1. Place frozen tart shells on a cookie sheet. Bake at 375º F for 10 minutes or until slightly golden around edges.

2. Combine turkey, onion, thyme, salt and pepper in a non-stick skillet heated to medium-high.

3. 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 400 Degree. F for 12-15 minutes. Serve warm topped with salsa.

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


Yield: 24 Mini tarts