1 lb. ground turkey
2 cup sweet potato, shredded or riced
1 cup fresh cranberries
2 Tbsp. coconut flour
2 Tbsp. coconut oil
2 teaspoon rosemary
2 teaspoon sage
2 teaspoon parsley
1 teaspoon sea salt
Cranberry Sauce Ingredients
12 oz. fresh or frozen cranberries
Zest of 1 orange
¼ cup orange juice
½ cup grade B maple syrup
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
- Prepare cranberry sauce well ahead of time to allow it to cool. Place all ingredients for cranberry sauce in saucepan and cook over low heat, stirring occasionally, until the cranberries are soft, about 10 minutes.
- Increase the heat to medium and cook another 5 minutes or so until the cranberries burst. If chunky sauce is preferred, remove from heat. If a smoother sauce is desired, continue cooking for another 5 minutes to soften cranberries even further.
- Transfer cooked cranberry sauce to a bowl and let cool completely before serving. Sauce can be made ahead and stored in the refrigerator for 1 week.
- When ready to serve poppers, Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add the fresh cranberries to a food processor and set it to shred or chop for 10-15 seconds. Remove the cranberries and use a paper towel to clean up any excess juice.
- Combine all of the ingredients in a large mixing bowl and mix well to combine.
- Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter. (you’ll have about 20-22 poppers) and place them on the baking sheet.
- Bake in the preheated oven for 25-28 minutes flipping halfway through. Crisp further under the broiler if desired for 1-2 minutes.
- Remove from the oven and allow to cool slightly before serving with store-bought cranberry sauce or by themselves. Enjoy!
Inspired by www.unboundwellness.com