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    Recipes — turkey

    Asian Turkey Meatballs

    We found this recipe on Chef Savvy. "You don’t always think of Asian food and turkey together but these two are a perfect match. The asian sauce and baking method gives the lean turkey lots of flavor and moisture. Turkey is naturally low in fat and provides immune-boosting nutrients like iron, zinc and potassium. It’s also packed with lean protein to keep you feeling full longer."

    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 (yields 12 meatballs)



    • 1 pound ground turkey
    • ¾ cup panko breadcrumbs
    • 3 cloves garlic, minced
    • 1 whole green onion, both green and white parts, chopped
    • 1 large egg
    • ½ teaspoon sesame oil
    • 1 tablespoon low sodium soy sauce

    Asian Sauce

    • ¼ cup hoisin sauce
    • ⅛ cup low sodium soy sauce
    • 1 tablespoon water
    • 1 teaspoon sesame oil
    • green onions for serving, if desired
    • sesame seeds for serving, if desired



    1. Preheat oven to 400 degrees.
    2. Add turkey, breadcrumbs, garlic, green onions, egg, sesame oil and soy sauce. Mix with your hands until combined.
    3. Grease a baking sheet with oil.
    4. Portion out 12 meatballs. (Working with slightly wet hands helps)
    5. Place meatballs on the oiled baking sheet and cook for 15 minutes or until fully cooked, flipping halfway through.
    6. Take out of the oven and toss with the Asian sauce.
    7. Serve immediately and garnish with green onions and sesame seeds, if desired.
    8. Note: If you are freezing the meatballs do not toss with sauce until ready to serve.

    Asian Sauce

    1. Add all of the ingredients to a medium bowl and stir to combine. Set aside until meatballs are done cooking.

    Gluten-Free Turkey Meatballs with Italian Herbs

    We found this recipe on Suzlyfe. "These Healthy Turkey Meatballs with Italian Herbs are the perfect way to herb up your healthy menu plan. (heh, get it? Herb up?) Gluten free, dairy free (unless you choose the second option), and 5 minutes to prepare, these meatballs will be perfect for your clean eating weekend meal prep! Plus, the low cost ingredients will keep you right on budget. You will love this crazy healthy recipe!"

    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Serves: 4


    • 1 lb ground turkey (preferably organic and free range)
    • 1 tsp thyme
    • 1 tsp parsley
    • 2 tsp basil
    • 1 tsp garlic powder
    • 1/2 tsp oregano
    • 1/2 tsp red pepper flake
    • 1/4 tsp fresh cracked black pepper
    • 1/2 tsp salt
    • 2 TBSP sun dried tomatoes, chopped (optional)
    • 1-2 cloves fresh garlic, minced (optional)
    • 2-3 TBSP freshly grated Parmesan cheese (optional)


    1. Mix herb blend in small ramekin, prepare optional ingredients, if desired.
    2. In medium bowl, add herb blend and optional ingredients to ground turkey in portions. Do not over mix--ingredients should be incorporated and mixed through, but not overworked.
    3. Form golf ball sized meatballs and place on plate. Cover meatball plate with plastic wrap and let sit for 5-15 minutes at least to allow to meld.
    4. Turn oven to 350*F. Line a cookie sheet or lasagna pan with foil, pour 1/2 cup water or chicken broth (enough to coat the foil with a millimeter or so of liquid. Cover with foil and place in oven.
    5. Heat large saute pan over medium high heat on stove. Spray with cooking spray or oil of choice. In batches, sear meatballs on all sides over a period of 5 minutes. Pull back foil from oven pan, transfer meatballs and re-cover with foil. Finish baking in the oven for 10 minutes for each batch.
    6. Remove balls and serve! Balls should be firm, but not hard to touch.

    Traditional Turkey Stuffing

    We found this recipe on Bon Appétit. "This easy stuffing recipe, or dressing if you prefer, will be a staple on your Thanksgiving dinner menu for years to come."

    Servings: 8-10


    • 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
    • 1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)
    • 2 1/2 cups chopped yellow onions
    • 1 1/2 cups 1/4-inch slices celery
    • 1/2 cup chopped flat-leaf parsley
    • 2 tablespoons chopped fresh sage
    • 1 tablespoon chopped fresh rosemary
    • 1 tablespoon chopped fresh thyme
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 2 1/2 cups low-sodium chicken broth, divided
    • 2 large eggs


    1. Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
    2. Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
    3. Preheat oven to 350°. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes. 
      DO AHEAD: Stuffing can be made 1 day ahead. Uncover; let cool. Cover; chill.
    4. Bake stuffing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

    Savoury Sweet Grain-Free Turkey Stuffing

    We found this recipe on Mommypotamous. "Make this holiday stuffing a delicious, grain-free alternative to traditional bread-based dishes. We love it with with roasted pastured turkeycreamy grain-free gravybroccoli and grape slawpecan barscauliflower mashed “potatoes” and pumpkin pie."


    • 3 ½ cups onion, diced
    • 2 ½ cups celery, diced
    • 1 cup apple, cored and diced
    • 1/4 cup dates, chopped into small pieces (raisins or dried cranberries would also be good)
    • 2 cups almond flour
    • 2 teaspoons sage
    • 2 teaspoons thyme
    • 1/4 teaspoon marjoram
    • 1/4 teaspoon rosemary
    • 1/4 teaspoon pepper
    • 1/2 teaspoon salt
    • 2 tablespoons butter, ghee or coconut oil
    • 3 eggs, whisked


    1. Preheat oven to 350F
    2. Grease a medium-sized baking dish (If you're using a cast iron skillet or Xtrema panthat can go from stovetop to oven, skip this step
    3. Add 2 tablespoons butter/ghee/coconut oil to a saucepan and warm over low/med heat.
    4. Add onion, celery, apple and herbs and saute over medium heat for 5 minutes. Remove from heat.
    5. In a large bowl, add almond flour and dates and mix. (Note: If you have a cast iron or Xtrema pan that can go from stovetop to oven, you can just mix everything in the pan.)
    6. Add the lightly beaten eggs to the bowl and mix well.
    7. Add mixture to baking dish and bake at 350F for 45 minutes - 1 hour


    Paleo Turkey Stuffing

    We found this recipe on 40 aprons. "The best paleo stuffing recipe! Perfect for Thanksgiving or as a healthy grain-free side dish for roast chicken. Made with simple ingredients, you’ll be shocked at how much it tastes like “real stuffing”… but better!"

    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Serves: 8


    • 2 tablespoons ghee or avocado oil or refined coconut oil
    • 3 cups onion diced
    • 2 cups celery diced
    • 1 cup mushrooms diced
    • 1 cup apple cored and diced
    • ¼ cup dried cranberries or dates, chopped
    • ¼ cup flat-leaf parsley chopped
    • 4 teaspoons poultry seasoning
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 2 cups almond flour
    • 3 eggs whisked


    1. Preheat oven to 350º F.
    2. Heat ghee or oil in a large cast-iron or oven-proof skillet over medium heat.  Add onion, celery, apple, mushrooms, cranberries or dates, parsley, poultry seasoning, salt, and pepper. Sauté until very soft, about 7 minutes.
    3. Remove from heat. Keep in oven-proof skillet or transfer to 9x9" baking dish. Stir in almond flour and mix well. Add the whisked eggs and stir well. Bake for 45 minutes to 1 hour, or until browned on top.

    Recipe Notes

    If you don't have a cast-iron skillet, grease a medium-size baking dish before sautéing ingredients (a 9x9" works well). After eggs have been added and the mixture is well-stirred, transfer mixture to baking dish. Continue baking as directed.



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