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Turkey Breakfast Sausage

 A little sauteed apple and onion with just the right blend of herbs combined with lean ground turkey breast is all it takes. Well that and just a little bit of time to make the meat mixture into 24 patties and cook them up.

These really are the best tasting turkey breakfast sausages I have ever had! Katy said they are a blue ribbon winner in her book! Darn it, the whole family loved them and I thought I was going to freeze most of them to enjoy for my breakfast for the next couple of weeks. Ha – ha. I guess I will be making another batch this week. :)

Turkey Breakfast Sausage

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1/2 cup shredded peeled Fuji or Braeburn apple (I didn’t peel it and tossed it in the food processor with the onion)
  • 1 garlic clove, minced
  • 1 tablespoon plus 1 teaspoon chopped fresh or 1 teaspoon dried thyme
  • 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 pounds ground turkey breast (93/7)
  • Cooking spray

Heat olive oil in a nonstick skillet over medium-high heat. Add onion and apple; sauté 3 minutes. Add garlic; sauté 30 seconds. Remove onion mixture from pan; cool completely.

Combine onion mixture, thyme, sage, salt, pepper, and turkey, stirring well to combine. Divide mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a large nonstick skillet coated with cooking spray over medium heat. Cook in 2 or 3 batches depending on how large your skillet is but don’t over crowd the skillet. I did 3 batches of 8, cook 3 minutes on each side or until done. Keep warm. Repeat procedure with remaining patties.

Yield: 8 servings (serving size: 3 patties)

CALORIES 155 (15% from fat); FAT 2.5g (sat 0.5g,mono 1.4g,poly 0.4g); PROTEIN 28.1g; CHOLESTEROL 70mg; CALCIUM 23mg; SODIUM 349mg; FIBER 0.7g; IRON 1.5mg; CARBOHYDRATE 3.4g WWPP 4

Adapted From Cooking Light, DECEMBER 2002

See where I posted about this recipe here.


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