RECIPE BY CHARLOTTE PRESS!

These holiday feast bites are the perfect appetizer to bring to any winter party since they include all of your protein and veggies in one, plus the flavor just gives you all those holiday vibes! *Bonus* They take less than 30 minutes to make! I love using pre-made veggie noodles and rice for this to keep it super quick and healthy. Adding all the veggies in make these fit with my magic formula for a powerhouse meal or snack PFFP (Protein, Fat, Fiber, and Phytonutrients). The turkey thighs provide quality protein & healthy fats, while the veggies provide the fiber and phytonutrients.

Holiday Feast Patties (makes about 22 small patties)

1 tbsp of ghee or cooking oil of choice (approx. can use more or less)

1 small onion, minced

1 box of organic butternut or sweet potato noodles (about 10 – 12 oz)

2 cups organic riced broccoli (or riced cauliflower works)

2 medium celery stalks, chopped up

2 garlic cloves, minced

1 lb ground turkey thigh (pasture raised organic if possible, could also use breast but I prefer the flavor with thigh)

 

1 egg (pasture raised preferred) beaten

1/3 cup dried cranberries

salt & pepper to taste

1 tsp each of fresh rosemary, thyme and sage, minced (optional)

 

Preparation

  • Preheat oven to 425.
  • Chop up your celery and onion and garlic cloves.
  • Heat your tbsp of fat (I used ghee) in a big sauce pan on medium heat.
  • Once it’s hot, add celery and onion and broccoli rice to the pan and cook until tender and fragrant about 6 minutes (sprinkling lightly with salt and pepper), then add the garlic cloves for 1 minute more. Let this mixture cool.
  • Meanwhile chop up your herbs if using. Also chop up your veggie noodles of choice, I used butternut in this picture. They just can’t be long noodles but don’t have to be finely chopped. A few strikes with a knife and they should be good to go.
  • Mix turkey, beaten egg, herbs, more salt and pepper, butternut or other noodles and cranberries in a large bowl until well combined. Add the other veggies from the sauté pan when they are cooled to make an even mixture.
  • Line a baking tray with parchment paper and scoop balls about 2 tbsp each onto the baking tray. I like to use an ice cream scoop so my balls come out evenly.
  • Press down on each one so it is a patty shape and perhaps form together so it does not break apart.
  • Roast in the oven for 14-15 minutes until they are firm to touch and juices are running clear.

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