Turkey Treat Medley

How to Prepare

1. Bake a turkey. Yes, this takes a long time. Here is my secret: bake a turkey and pick it clean well before making a batch. A simple way to bake a turkey can be foundhere. Do not season or butter the turkey. After cooking, bag and freeze the meat. You will have plenty of cooked turkey for a while. If the turkey is frozen, thaw out the amount needed the day before. Invest in aroasting pan. Using a good pan is much better than those flimsy throw-away aluminum pans. *** (I like to buy turkeys around Thanksgiving when prices are low.) ***
2. Hard boil the eggs. After they have cooled, peel off the shells.
3. Steam the rice in arice cooker. Put thecoconut oil in with the rice and cook together.
4. Cook the sweet potatoes. Wash them and place them in anelectric pressure cooker. Do not peel them. Add enough water to completely cover the sweet potatoes. Cook on high pressure for 15 minutes. Once done, remove and let them cool.
5. Cook the remaining vegetables together. Wash and break carrots into smaller pieces so they fit at the bottom of the pressure cooker. Place carrots in the cooker. Put the peas, broccoli, and cauliflower in as well. If you are using dried lentils, add them now. Cook on high pressure for 15 minutes. Once the cycle is over, drain the water.
6. Mince the turkey and eggs in afood processor. Place the turkey and peeled eggs in the processor. Chop until they are finely minced.
7. Combine all ingredients. Add the steamed rice with coconut oil into the bowl of astand mixer. Add the minced turkey and eggs. Take the sweet potatoes and remove/discard the skin. Add the sweet potatoes to the bowl. If you are using canned lentils, add them here. Add the remaining vegetables from the pressure cooker. Mix until homogeneous.
8. Transfer intostorage containers. Refrigerate for up to 3–4 days or freeze for up to 3 months.