• 2 tablespoons sesame oil
  • 130 grams onion (finely chopped)
  • 1 red bell pepper (97 g, finely chopped)
  • 1/2 cup scallions (thinly sliced, white part only)
  • 1 tablespoon minced garlic
  • 1 teaspoon fresh ginger root (grated)
  • 1 teaspoon kosher salt
  • 3/4 cup hoisin sauce
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon Sriracha hot sauce
  • 2 pounds ground turkey
  • 1/2 cup scallions (sliced, green part only)


  1. Heat non-stick sauté pan over medium heat; add oil, onions, peppers, scallion whites, garlic, ginger and salt. Cook 4-6 minutes or until vegetables begin to soften and onions become translucent.
  2. Meanwhile, mix hoisin, soy sauce and sriracha in small bowl until well blended. Reserve ¼ cup sauce mixture for later use. Stir in remaining sauce mixture to vegetables in pan. Remove from heat. Cool slightly.
  3. Preheat oven to 375°F.Combine cooled vegetable mixture, turkey and scallion greens in Bowl of KitchenAid® Artisan Mini Stand Mixer. Attach bowl and Flat Paddle to mixer. Turn to Speed 1 and stir 30 seconds. Turn to Speed 4 and mix 60 seconds. Scrape side and bottom of bowl. Turn to Speed 4 and mix 20 seconds.Form mixture into two equal loaves on rimmed baking sheet.
  4. Bake 25 minutes.Brush loaves with half of the reserved sauce mixture. Bake 10 minutes.
  5. Brush loaves with remaining sauce mixture. Bake an additional 10 minutes or until internal temperature registers 165°F.Let cool 5 minutes before slicing.
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