1 lb ground turkey 8 cups peeled and shredded sweet potatoes 2 cups finely chopped Brussels sprouts 4 carrots minced(1cup) 4 celery minced (1cup) 2 large eggs beaten 1 yellow onion minced 1/2 cup dried unsweetened wild blueberries 3 tsp coarse sea salt 2 tsp sage 1 1/2 tsp minced garlic 1 tsp rosemary 1 tsp thyme
Preheat oven to 400 degrees
Step 1: Shred sweet potato set aside.
Step 2: Melt 1 T ghee in large skillet and add onion carrot and celery and sauté five minutes add garlic and Brussels sprouts and sauté 2 minutes more remove from heat.
Step 3: Combine all ingredients in large bowl just till mixed.
Step 4: Using cookie scoop form balls.
Step 5: Line cookie sheets with parchment paper or silicone baking mats and bake for 20 minutes turning halfway through.
Step 6: Freeze in batches of 6-8 once completely cooled, vacuum seal then freeze.
To prepare when frozen microwave at 50% for a few minutes turning over and microwave an additional minute. Or if you remember remove from freezer, place in refrigerator the night before you want to eat them, then just microwave 1 minute 15 seconds!
These are great for a quick meal 1 (breakfast). Just serve with olives or avocado!
Optional: Serve by itself or with olive mill strawberry, prickly pear or peach balsamic reduction! Enjoy!