Baked Turkey Nuggets - Allergy Friendly

Do you have someone in your household that has food sensitivities? Looking for a way to use up leftover sweet potatoes? Have a pound of ground turkey in the freezer that needs to be used?

Let this three-ingredient recipe be your inspiration! We made this quick recipe using ground turkey the first time, but you could also substitute ground pork. Our selection today features ground turkey sausage with sage and paired with mashed sweet potato as a binder, we can't help but get fall vibes. These would taste fantastic dipped in a bit of cranberry mustard!

The ground turkey and sweet potato mixture is rolled in breadcrumbs. Both times we made these we used panko, because they provide the greatest crunch when baked in the oven. Use the breadcrumb that suits your dietary needs but I would recommend not seasoning them or just sparingly- maybe with Italian seasoning, or a pinch of kosher salt.

The preparation is simple:

Place the ground turkey in a mixing bowl

Add in 1/2 C of sweet potato, mashed (use a medium-sized one, soften in microwave, mash)

Form this mixture into small balls, about the size of a walnut.

Place breadcrumbs in a shallow dish.

Place each mixture ball in the crumbs to coat and as you place on a lined cookie sheet- slightly press down to form a "nugget shape"

Complete this process until you run out of meat mixture.

Bake at 400 degrees for roughly 20 minutes.

Allow to cool before eating or freezing. 

Huge thanks to Adam and Julie Gardner for submitting this great recipe!

Do you use a Fischer Farms product in one of your recipes? Let us know!