Turkey mini-muffins

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Preparation time: 40 minutes
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Cook time: 10 minutes
Olymel 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

Preparation

  • 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.