2 1/2 pounds ground turkey
1 medium onion -- chopped
2 eggs
1/3 cup milk
2 tablespoons prepared horseradish
2 tablespoons bottled chili sauce
1 cup breadcrumbs
1 teaspoon salt
2 garlic cloves -- minced
1/4 cup minced fresh parsley

Mix all ingredients except garnishes together. Fry a small amount of mixture in a skillet and taste. Adjust seasonings to your personal taste. Place mixture in a pan that fits into cooker or 2-pound coffee can or baking dish (if using a round slow cooker).

Place a trivit in bottom of cooker and place pan on trivit. Set cooker on LOW and cook for 7 to 8 hours. Depending on the shape of the pan, cooking hours may vary. There should be no pink left in meat when it is done properly.

Drain off any visible fat. If desired, add a thin layer of sour cream to the top and sprinkle with a few capers.

This recipe yields 8 servings.