Butternut Squash and Cranberry Turkey Patties
These gluten-free, dairy-free, Whole30, Paleo Butternut Squash and Cranberry Turkey BurgerFit patties are so easy to make and so delicious! They are the perfect way to use those turkey and baked chicken leftovers!
Servings: 4 people
In the food processor, add 2 tbsp of cooking fat and leave the other 2 for cooking the patties. Use the pulse button to chop and blend the ingredients without making it a puree.
Heat skillet on medium heat and add cooking fat.
Form into 4 equal patties and place patties on hot skillet.
Cook for 4-5 minutes on each side or until fully cooked and browned on both sides.
This recipe also works great for substituting turkey with chicken.
You can use any of your favorite cooking oils, like olive oil, coconut oil, avocado oil, rendered lard, tallow, etc.
- Need an amazing butternut squash recipe? Try out ours here.
Calories: 284kcal | Carbohydrates: 11g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 151mg | Potassium: 162mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1934IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg