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Body Ecology Turkey Loaf 1 lb ground turkey 1 egg 2 carrots, finely chopped 1 large onion, finely chopped 1 large red pepper, diced 1 ½ stalks celery, finely chopped 1 Tbsp. worcestershire sauce 1-1/2 Tbsp. sea salt 1 Tbsp. whole grain mustard 1/2 tsp. garlic pepper powder 2 Tbsp. parsley flakes Combine all ingredients and mold into loaf pan. Bake at 350° for 1 hour. Option: Robbies No Salt added with Apple Cider Vinegar. Turkey Rolls YIELD: 8 Servings 1 Carrot 1 Stalk Celery 1 Red Pepper 1 Onion 1 Shallot ¼ cup fresh Parsley 1 Zucchini 2 Cloves garlic 2 lbs Ground Turkey 1 Tbsp. Red Pepper Flakes 1 tsp. cumin 1tsp. Dill ½ tsp. white pepper 2 Tbsp. Nama Shoyu 1 Tbsp. Sea Salt 2 oz Coconut Oil 2 large heads of Cabbage – leaves carefully removed and blanched. Set Aside. Shred the Zucchini and carrots, dice the peppers, onions, celery, shallot and garlic. Combine in A large bowl and add Spices, Sea Salt, Coconut oil and Nama Shoyu. Open each cabbage leaf and put one scoop of meat mixture inside. Roll up as though it was a burrito, and place seam side down in baking dish or steamer tray. Bake for 35-45 minutes, or until cooked throughout @ 325 F covered. Or you can steam them with you favorite broth, for 20 – 25 minutes. |
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