Tuesday, January 24, 2017
TURKEY LOAF with mashed sweet potatoes and sauteed kale
For the Meatloaf:
1 lb pasture-raised ground turkey
1 small onion, minced
4 garlic cloves, minced
1/4 cup fresh parsley, chopped [optional]
juice from 1/2 a lemon [appx. 1 tablespoon]
1 teaspoon dried thyme
1 teaspoon maple syrup
3/4 teaspoon Herbamare [or 1/2 teaspoon onion powder + 1/4 teaspoon garlic powder]
1/2 teaspoon ground rosemary
1/4 teaspoon chaga mushroom powder [optional]
Mix all ingredients [except Ketchup if you are using] in a medium size, glass bowl. Pour mixture into a glass bread baking dish and press down firmly. Squeeze ketchup over flattened loaf if desired.
Bake at 350 degrees for 60 minutes.
Remove from oven and let cool for 10 minutes to allow the juices to soak back in a bit.
For the Mashed Sweet Potatoes:
2 large sweet potatoes, peeled and cubed
2 medium white potatoes, peeled and cubed
1 small celery root, peeled and cubed
Place potatoes and celery root in a medium pan. Fill with water so water comes about 1-inch above the veggies. Add a pinch of sea salt and bring to boil over high heat. Reduce heat to medium [or to simmer] and cook until veggies are very tender when poked with a fork.
Remove from heat and drain water. Add 2 - 3 large tablespoons of ghee and sea salt to taste. Blend with mixer and crush with potato masher. Add more ghee or salt as needed.
For the Kale:
4 cups kale leaves, shredded
1 tablespoon ghee
Melt ghee over medium-high heat in large cast iron or stainless steel skillet. Carefully add kale and sprinkle with garlic and salt. Mix to coat kale in ghee and seasoning. Stir frequently until kale has wilted, softened, and turned a bright shade of green. Remove from heat and serve immediately.