Turkey Breakfast Sausage Patties
I combined different spices to achieve what tastes almost as good, if not better than regular sausage. Be sure to use regular ground turkey (not ground turkey breast, which is too lean so it doesn't have enough moisture). UPDATE: After all the positive reviews, I decided to submit this to Taste of Home's Light & Tasty and they published it in the Dec/Jan 2008 issue. It's also in the Light & Tasty Annual Recipes 2008 Cookbook.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/8 teaspoon ground cloves
- 1/2 teaspoon white pepper
- 1/8 teaspoon nutmeg
- 1 lb ground turkey
- 1 teaspoon thyme
- 1/2 teaspoon cayenne
- 1/8 teaspoon allspice
- 2 teaspoons sage
- 1 teaspoon fennel seed
- Carbohydrate 2.08821807291667 g
- Cholesterol 73.708760125 mg
- Fat 3.73383081008333 g
- Fiber 1.08877604381243 g
- Protein 25.11553786225 g
- Saturated Fat 1.20702736833333 g
- Serving Size 1 1 -6 serving(s) (117g)
- Sodium 80.7513262083333 mg
- Sugar 0.999442029104233 g
- Trans Fat 0.618422071208333 g
- Calories 146 calories
Combine all ingredients (use less pepper if you don't want a spicy taste) and blend well. If time permits, refrigerate overnight to let the meat absorb the flavor of the spices. Form into patties and cook as needed, freezing leftovers. Don't overcook or they will dry out--remove from the heat as soon as they're no longer pink inside, but still juicy. (if you prefer a moister texture, you add a splash of olive oil or an egg to the mixture just prior to cooking).
