4 cups Ground Turkey
(or equivilent in leftover turkey & chicken stock - see below)

3 cups mashed sweet potato

3 - 3 1/2 cups potato flour

1 tsp dried garlic

1 tablespoon low sodium chicken boullion

1 tsp baking soda

optional: 2 eggs for egg wash

If you are using left over turkey:
Chop it into small peices and place in food processor. Process on high, adding chicken stock as need to make a loose paste.

If you are using ground turkey:
Place in food processor and process on high, adding chicken stock as needed to make a loose paste.  (no need to cook, the oven time is sufficient.)

In a large bowl, combine turkey paste, sweet potato, 3 cups potato flour, garlic, boullion & baking soda. Mix well. (This works best with your hands.) If you are using fresh uncooked turkey, you may need an extra half cup potato flour to stiffen up the dough. It should be dry enough that it is not gooey inbetween your fingers but still a little moist. It should NOT be a firm dough. I almost thought it would be too flimsy to work with, but it was perfect.

Liberally dust the counter with potato flour, turn out the dough onto the counter, dust the top with more potato flour. Roll the dough out to about 1/4", adding potato flour to the top as needed to keep it from sticking. Use a cookie cutter to cut out shapes (or a knife to cut into squares).

Place on cookie sheet and brush with egg wash for a glossy finish.

Back for 15 - 20 minutes or until golden brown. For crunchy cookies that will last longer, turn off oven and leave cookies to dry out overnight.

(c) Kolchak's Kitchen