Turkey and Veggie Sausages
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 28
- 2 large eggs lightly beaten
- 3 cloves garlic finely minced
- 2 tsp olive oil
- freshly ground pepper
- 1 tsp sea salt
- 2 tbl olive oil
- 1/4 c fresh parsley minced
- 1/4 c yellow onion finely minced
- 1/4 c carrots finely minced
- 1/4 c fresh basil leaves minced
- 1/4 c celery finely minced
- 1/2 tsp thyme leaves finely minced
- 1/2 tsp dried red pepper flakes crushed
- 1/2 tsp turmeric ground
- 1 1/4 lb organic free-range turkey ground
- Carbohydrate 0.577971428571429 g
- Cholesterol 75.5357142857143 mg
- Fat 5.73261330344286 g
- Fiber 0.109725892872683 g
- Protein 2.32563339285714 g
- Saturated Fat 1.10125294641082 g
- Serving Size 1 1 Serving (47g)
- Sodium 192.778874999997 mg
- Sugar 0.468245535698746 g
- Trans Fat 0.409396294639375 g
- Calories 62 calories
1. In a medium-size saute pan, heat the 2 tsp olive oil and saute onion, celery, carrots, and garlic until carrots and celery are tender, stirring often, 3 to 5 minutes. Remove from heat and cool completely before continuing. 2. Combine the cooled, sauteed vegetables with basil, parsley, thyme, salt, red pepper flakes, turmeric, and pepper in a large mixing bowl. Add turkey and beaten eggs and stir well, but do not overmix. Cover with plastic wrap and refrigerate for at least 1 hour. 3. Shape the turkey sausage mixture into 28 patties about 1 1/2 inches in diameter. Heat the 2 tablespoons oil in a large skillet and brown the patties over medium heat on both sides, about 2 minutes per side. Reduce the heat to medium low, cover the skillet and cook, turning the patties occasionally, until they are cooked through, about 4 minutes. (You may have to do this in a few patches.) 4. Serve immediately or freeze in individual containers to reheat for a quick snack.
