Thanksgiving in a Muffin

Perhaps you have yet to be convinced that a turkey muffin can be a wonderful breakfast treat? If so, then feast your eyes upon my latest creation: Thanksgiving dinner in a muffin.

No, your eyes do not deceive you. This hearty yet scrumptious muffin contains everything except the pumpkin pie with whipped cream. (Hmmm, that gives me an idea...)

I also wanted to take this opportunity to introduce you to my new muffin tin. This gorgeous beauty was purchased from King Arthur Flour baking products. This company designs their own bakeware and I can attest to the quality. The muffin tin is hefty, solid, and extremely non-stick. You do not need to grease this baby at all. My turkey muffins slip right out. I also tried baking some coconut banana muffins (not made of meat) and they came out equally well. Highly recommended.

On to the recipe.


1 pound ground turkey
1 red pepper, seeded
3 small jalapenos, seeded
1 large sweet potato, roasted and cooled
10 beet green leaves
3 leaves of dried sage, crumbled
1 teaspoon salt
1 teaspoon black pepper
2 eggs, beaten
1 TB chia seeds
2 slices sprouted wheat bread
1/2 cup dried cranberries
1/2 apple, chopped
1/2 pear, chopped
1/2 cup pecan halves

Preheat oven to 350F.
Mix eggs in large bowl with salt, pepper, and chia seeds.
In food processor, pulse red pepper, jalapenos, beet greens, and sweet potato until finely chopped. Add bread and pulse some more until bread crumbs are mixed with veggies. Dump veggie mixture into eggs and mix well. Add the rest of the ingredients, except pecans. Spoon mixture into muffin tins. Top each muffin with 3-4 pecan halves. Bake for 40-45 minutes or until golden brown at the edges and firm to the touch. Let cool in tin for 10 minutes before removing. Serve warm. Makes 12 muffins.