Turkey mini-muffins

Ingredients

Metric

Imperial

2	2	2.5 kg packages Olymel ground turkey
8	8	large eggs
10 ml	2 tsp	dried thyme
15 ml	1 tbsp	dried oregano
60 ml	1/4 cup	chopped garlic
2	2	medium onions, chopped
4	4	celery stalks, cubed
300 g	10.8 oz	grated parmesan
15 ml	1 tbsp	salt
10 ml	2 tsp	pepper
3 kg	6 1/2 lb	warm mashed potatoes
600 g	1 1/4 lb	precooked Olymel bacon cubes

Preheat the oven to 200° C (400° F).
Drained the extra lean ground turkey.
In a bowl, beat the eggs and add the thyme, the oregano, the salt and the pepper.
In a large bowl, put the extra lean ground turkey, the garlic, the onion, the celery, the parmesan, the salt and the pepper. Mix well.
Add the egg mix to the meat mix and knead with both hands until a homogeneous texture is achieved.
Oil 125 mini-muffin moulds, and using an ice cream scoop (1 oz), fill each mould with the turkey mix. Cook in the oven for 10 minutes or until the thermometer reaches 70° C (160° F). Take out of the oven and remove from the moulds.
Place the pieces of bacon on a baking sheet and cook for 3 minutes. Remove and sponge well.
Transfer the mashed potatoes to a pastry bag equipped with a large star tip and place a rosette of the potatoes on each mini-muffin.
Decorate with bacon and serve immediately.