This recipe is reminiscent of sausage, but with way less saturated fat, and with nothing you can’t pronounce in it. It is a great way to use ground turkey.
It’s very plain looking by design. Mix and match it with any saucy vegetables you have on hand to make it more complete. I enjoyed it with the Tofu Cacciatore from yesterday (leaving out the tofu.)
Ingredients
- 2 lb ground turkey (99% lean)
- 2 tbsp fennel seeds (lightly crushed to release flavor, optionally lightly toasted first)
- 3 cloves garlic (minced)
- 1 ½ tsp red pepper flakes (adjust to heat preference)
- 1 ½ tsp smoked paprika (or regular paprika)
- 2 tsp dried oregano
- 1/2 tsp dried thyme (optional, or substitute with dried basil)
- 1 tsp onion powder
- ½ tsp ground black pepper
- 1 tsp kosher salt (or to taste)
- 2 tsp almond butter
- 1 tbsp olive oil
- 1/2 tsp red wine vinegar (or lemon zest, for brightness)
- 1 tbsp olive oil (for cooking, optional)
- Nutritional yeast (optional, for sprinkling after cooking)
Instructions
- Prepare the Spice Mix: In a small bowl, combine the fennel seeds, red pepper flakes, garlic, smoked paprika, oregano, thyme (or basil), onion powder, black pepper, and salt.
- Season the Turkey: In a large mixing bowl, add the ground turkey, almond butter, and the spice mixture. Mix thoroughly to ensure everything is evenly distributed. Add the 1 tablespoon of olive oil and mix again to ensure the oil is incorporated evenly. Let it sit for 10–15 minutes to allow the flavors to meld.
- Add Brightness: Stir in the red wine vinegar (or lemon zest) to balance out the richness from the almond butter and olive oil. Mix well.
- Cook: Heat the pan over medium heat. Add a small amount of olive oil to the pan if needed. Cook the seasoned turkey, breaking it into small crumbles with a wooden spoon. Stir occasionally until browned and cooked through, about 8–10 minutes.
- Optional Finishing Touches: After cooking, sprinkle with nutritional yeast for an additional savory, umami kick.
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