Feast is powered by Vocal.
Vocal is a platform that provides storytelling tools and engaged communities for writers, musicians, filmmakers, podcasters, and other creators to get discovered and fund their creativity.
How does Vocal work?
Creators share their stories on Vocal’s communities. In return, creators earn money when they are tipped and when their stories are read.
How do I join Vocal?
Vocal welcomes creators of all shapes and sizes. Join for free and start creating.
To learn more about Vocal, visit our resources.Show less
Hello my little lovelies!
So the past two recipes I've posted are mostly shrimp recipes. Well today I have a turkey recipe for those of you who aren't very fond of seafood. This is a simple, easy recipe. It's a little time consuming but I promise you the results are AMAZING. All of the spices will be to taste since we're basically going to use the same spices over and over and I really don't measure anything.
So let's get started!
The things you will need are:
- 2 medium-large sized sweet potatoes
- 1 whole butternut squash
- 3 carrots
- 1 lb of ground turkey
- 2 tbsp of butter
- 1/2 cup of pepper jack cheese
- olive oil
- salt and pepper
- garlic powder
- onion powder
- dried or fresh parsley
- First thing you're going to want to do is preheat the oven to 400 degrees.
- While the oven is preheating, go ahead and chop up the butternut squash and the carrots. Toss them into the bowl and drizzle in some olive oil. Season with the salt, pepper, cumin, garlic powder, onion powder, parsley and if you want a bit more color paprika too. Just remember the smaller the chunks the faster they will cook in the oven. Make sure everything is coated with the olive oil and seasonings. Spray your baking sheet with a non stick spray. Put the veggies onto the baking tray into a single layer. Stick them in the oven for about 30 minutes to an hour and flip them every once in a while to cook them on all sides. They are done when the butter nut squash is like a dark yellow and the carrots look like they shriveled up.
- Get a pot of water ready. Peel and and give your sweet potatoes a rough dice. The smaller the cubes, the faster it will cook so this is all up to you. After your potatoes are diced put them on the stove and bring them to a boil. Once the potatoes are boiling drain them and put them back in the pot. Add the butter, salt and pepper, cumin, garlic powder, onion powder and a little bit of paprika. Blitz them with a handheld mixer or one of those spud mashers. And voila! Sweet potato mash at your service!
- While the potatoes are boiling it's time to deal with the turkey. Put the turkey in a bowl and season with all the seasonings to your liking. Add in the pepper jack cheese. Since turkey is a lean meat it can tend to get dry. So you need to have something in there to help keep it moist and flavorful. Take a muffin tin and spray it with a nonstick spray. Take some turkey and roll it until its a nice meatball shape and stick it in the muffin thing. This should make at least 8 turkey cups. Stick these in the oven for about 30 minutes or so. They are done when the turkey reaches an internal temperature of 165 degrees.
- To package these, put 1/2 cup of sweet potato mash in each container, along with 2 of the turkey cups and just evenly distribute the roasted veggies. If you want that perfect Instagram shot, sprinkle on some fresh or dried parsley. Now if you want to add a sauce in there, go right on ahead. What I would do is get those 2 oz cups and put the sauce in there so it stays fresh.
Easy as that! Mix these up with your other meal prep recipes. Let me know how it goes and stay tuned for a new recipe on Wednesday!