Turkey: Buny's Turkey Patty Bites*
Source of Recipe
buny
Recipe Introduction
used another recipe "don's turkey meatballs" as a springboard.. this makes a big batch. We have constant supply of them in the fridge and freezer... good any time of day or night!
List of Ingredients
3 lb. to 5 lb worth of ground turkey ( I generally use 2 lb. of turkey breast ground, 2 lb. of lean ground turkey, and 1 lb. of lean turkey breakfast sausage, but you could change the combo to suit your plan specifics..)
1/2 cup crushed garlic (it's ok.. it gets spread out over a lot of meat)
1/2 large vidalia onion either finely minced or pureed (i use mini food processor to puree)
2-3 tbl. oat flour (raw oats that have been ground up)
2 tbl. or more either dried or fresh minced parsley
about 1/4 cup egg beaters (or use 1 beaten egg white)
up to 2 tbl. ground black pepper (fresh is best)
about 1 tsp dried thyme
optional - 1 tbl. low sdium worcestershire sauce
optional - a bit of braggs liquid aminos for taste
optional.. essence spice to taste (see 6wbmo general category under "seasoning") -- i usually add about 2 tsp of it...
optional - 2 tbl. brown sugar (yes, off plan but adds just hint of sweetness -- probably could substitute brown sugar twin)
optiona - maple extract to tasteRecipe
Blend all well until thoroughly incorporated.. makes a big bowl of mixture.
Then I take a large nonstick skillet and heat over medium heat. Once skillet is hot, I take meat mixture and either using a spoon or my fingers, pull off about 1 tsp of the meat.. and place in pan as a little "patty".. I use a rubber spatula (heat proof) to flatten the patty a bit, and fill the pan up with them. By the time I have filled the pan, the first ones I've put in are usually cooked on the bottom side.. Then flip them all over and cook until browned/cooked through. Remove to a container and continue with the rest of your meat. sometimes I rinse skillet out between batches. Can spray with cooking spray if using the lower fat meats, and can add water or broth to the skillet to help prevent sticking as well.
Once all are cooked thru, I let cool and then package into 2 oz portions and store in snack size ziplock bags (I put a bunch of them into a larger ziplock).. these freeze great. If kept in the fridge, only takes about 20-30 seconds to reheat.. good in pasta sauce..
some variations... can skip the sweetner and maple and can add more spice to make hotter -- such as paprika, cayenne, and cumin... The version above makes a breakfast sausage type flavor that I love..
Could also not make patties and just cook up like you would if browning hamburger. Could also make into larger patties or links if desired. This just makes it so you have a what feels like a "lot" of patties for the 2 oz portion.
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