Ingredients
- 1 pound of ground turkey, I used 99% fat-free turkey breast here
- 1 Tbs sage
- 1/2 tsp salt
- as much black pepper as you'd like (I used probably 6 cranks from my pepper mill or so)
- 1/2 tsp garlic powder
- 1 tbs maple syrup
- 1/4 tsp fennel seed, crushed a bit with your fingers so there aren't a lot of big pieces
- 1/2 tsp nutmeg
- 1 Tbs coconut oil
- 1/4 cup whole wheat pastry flour
- 2 cups plain unsweetened almond milk
- more black pepper, for seasoning
- whole wheat biscuits
Instructions
- To the ground turkey, add the next 7 ingredients (through nutmeg) and thoroughly mix together.
- In a large non-stick skillet, heat the coconut oil to medium-high heat, then brown the turkey mixture until full cooked through, breaking it up into little pieces with your spatula as it cooks.
- Once the turkey is fully cooked, sprinkle the flour over it, mix the flour with the turkey in the pan and cook for a minute or two to cook the flour some.
- Next, whisk in your almond milk and let it come to a bubble to thicken. Every few minutes, give it a whisk to distribute the flour and keep it from sticking or burning. Once the liquid has thickened (note: it will continue to thicken some as it cools), check your seasoning, you'll likely need a bit more black pepper, add as needed.
Notes
Container Equivalents per Serving: 1/2 Red, 1 1/4 Yellow, 1/3 Tsp oil, 1/3 tsp maple syrup
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