Didn't get your fill of turkey, stuffing, and cranberry sauce? Yeah me neither.
This Turkey Loaf satisfies all of my taste cravings for a full thanksgiving meal, and it's in alignment with my nutritional guidelines: Protein-rich, lots of veggies including dark leafy greens, low-carb, and gluten free!
Thanksgiving "Stuffing" Turkey Loaf
- 2lbs ground turkey breast (I used 1lb light and 1lb dark meat)
- 1lb frozen spinach
- 1lb crimini mushrooms ( I forgot these this time, and it was still great)
- 1 container Trader Joe's Mire Poire (OR 4 large carrots diced, 1 large yellow Onion diced, 4 stalks celery diced)
- 2 eggs
- 1/2 cup gluten free old-fashioned oats (you can omit these if you are paleo, whole30, or grain-free)
- 1 T fresh Thyme (dried works)
- 1 T fresh sage (dried works)
- 2tsp clarified butter, or bacon fat, or olive oil for cooking
1. Preheat oven to 350; microwave spinach according to instructions. Strain all moisture possible from spinach.
2. Using 1 tsp of your cooking fat, Sauté Mire Poire over medium heat for 5-7mins, until onions are translucent and carrots are softening, then add 2nd tsp of fat and mushrooms and cook until they have released their water.
Add thyme, sage and a generous sprinkling of salt and a little pepper. Cook for an additional couple minutes until fragrant and then remove from heat. Taste! This is your chance to adjust seasoning a get a sense of what your loaf will taste like. You know, before you add RAW EGGS AND RAW TURKEY. It should taste a little over-seasoned, as these veggies are going to season your meat.
3. Beat eggs in a large bowl, add oats if desired. Mix to combine. Add ground turkey, spinach and vegetables and use your hands to mix until the whole thing resembles a wool sweater.
4. Place in 9x13 inch Pyrex dish and spread out evenly. Bake for 40-50minutes, or until done. Loaf should be firm to the press.
5. Let cool, then enjoy. I like to serve mine with homemade cranberry sauce (sweetened with maple syrup) and baked sweet potatoes, for the full thanksgiving effect. I didn't have any sweet potatoes this week, but I did have 2 beautiful butternut squash from my Imperfect Produce box, so I cubed and roasted those to accompany my Loaf.
Roasted Butternut Squash to Die For
Butternut squash is hella good for you, it's in season, and it tastes amazing with very little effort.
- Whole Butternut Squash
- Clarified butter (or coconut oil or bacon fat)
- Salt and pepper
- Smoked Paprika
1. Preheat your oven to 425. Peel and cube your butternut squash. This can be a pain, but I followed these directions I found on HuffPo, and it was easy peasy. Go learn from those fools and come back. I'll be right here.
2. Toss those gorgeous orange cubes with your fat of choice, spread evenly on baking sheets, make sure there's some air between the pieces so they don't get mushy.
3. Season with Salt, pepper and smoked paprika
4. Roast at 425 for 20 minutes, then flip one cube over to see if it's starting to brown. If not, keep roasting, checking every 8 minutes, until they look like this on at least one side:
Trust me, it's worth the wait.
We ate some for lunch today fresh out of the oven, and then I portioned the rest into pyrex for our lunches this week. Now I'm gonna go see a local circus show. Because art is awesome.
How are YOU feeding your belly and your soul this week? Holla at me in the comments.