Makes 12 Servings
tablespoons ghee or avocado oil, divided
ounces JENNIE-O® Lean Ground Turkey (from a 16-ounce package)
cups finely diced onion
cups finely diced celery
cup finely diced mushrooms
cup cored and finely diced apple
cup dried cranberries, chopped
cup flat-leaf parsley finely chopped
teaspoons poultry seasoning
teaspoon freshly ground black pepper
1 ½ cups
cups almond flour
ghee or coconut oil
2 ½ cups
hot chicken stock
coconut aminos, optional
Salt and pepper, to taste
Heat oven to 350°F. Lightly grease muffin tin. Set aside. In large skillet over medium-high heat, melt 1 tablespoon ghee or avocado oil until shimmering. When hot, add ground turkey to pan. Cook 5 to 6 minutes or until browned and crumbled. Transfer to large bowl.
Add remaining ghee or avocado oil to skillet. Reduce heat to medium. Add onion, celery, mushrooms, apple, cranberries, parsley, poultry seasoning, salt, and pepper. Sauté 5 to 7 minutes, or until vegetables are very soft. Add mixture to turkey in large bowl. Stir in almond flour mixing until well combined. Add whisked eggs. Stir until well combined.
Portion mixture into greased muffin tin. Bake 30 minutes or until browned on top. Serve muffins warm with Paleo Gravy.
Paleo Gravy: In medium saucepan over medium-low heat, heat ghee or coconut oil until hot. Add arrowroot powder, whisking vigorously to create a smooth roux. Cook, whisking constantly, 1 minute or until roux is golden and bubbling.
Continue whisking while slowly pouring in stock. Continue whisking until mixture is smooth. Cook 2 to 3 minutes or until thickened. Once thickened, add coconut aminos (if using) and poultry seasoning. Whisk well to combine. Season to taste with salt and pepper.