No Thanksgiving table is complete without turkey! With all the yummy Thanksgiving spices in here, you may not even desire any stuffing on the side. Just plenty of mushroom gravy and fresh raw cranberry sauce.
You’ll need a dehydrator to make the turkey balls. If you don’t have a dehydrator, you can try using your oven on low or saute the turkey “meat” on low with a little water added to the pan to make a “ground turkey meat” effect (works great for turkey tacos).
Holiday Raw: Turkey Balls
Here’s the recipe – let me know how you choose to play with it and if you find even more upgrades to make with this basic solution.
1 Cup Soaked Almonds
3 Cups of Soaked Sunflower Seeds and/or Walnuts ( I do half of each)
½ Cup of Soaked Pumpkin Seeds
1 Tbsp White Miso (optional)
1/2 Cup of Flax Seeds
1 Cup of Water
1 Cup Carrots
6 stalks celery
1 Bell Pepper
¼ Sweet Onion
1 Tbsp Sun Fire Salt
2 Tbsp Sage
2 Tbsp Rosemary
2 Tbsp Thyme
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
½ tsp Pepper
Soak all nuts for ~8 hours. Grind nuts in a food processor until finely ground and empty into a large mixing bowl. Grind carrots in food processor until finely minced – almost juicy – and add them to the mixing bowl and stir well. If you choose to use the Miso it’s easiest to add it to the food processor with the ground carrots so that it is mixed well (Miso gives an added sticking power to your turkey loaf and some extra savory flavor).
NOTE: If you are using fresh herbs (sage, rosemary and thyme), food process them until a fine powder and add them to the mixing bowl. Do this now so that food processing the remaining veggies will soak up any herbs stuck to the side of your food processor.
Finely mince the celery, onion and bell pepper (in food processor or by hand) and add to the mixing bowl and stir. Add all remaining ingredients into the mixing bowl and stir and/or massage by hand until well mixed.
Blend the flax seeds and water separately until a gel forms. Then add that gel into the turkey mix, and mold them into 3 inch balls. This should make about 40 – 50 Turkey balls.
Dehydrate on teflex sheet at 115 degrees for 8 hours. Flip onto mesh sheet and dehydrate for another 6 hours. Enjoy immediately or freeze/refrigerate and reheat in dehydrator later.
Be sure to check out our Real Cranberry Sauce recipe! This is a great dip for the Turkey balls, and a great addition to a raw Thanksgiving dinner.
If you prefer a more savory dip for your turkey balls, we recommend you try this Mushroom Gravy recipe.