Ingredients
-
1
-
1
-
2
-
1
-
1
-
1
-
1/2
-
1/2
-
1/4
-
1/8
-
1/8
-
1/8
-
-
-
Directions
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 , We love it!! This is the second time I prepare it and have shared with my friends, thank you!, Fantastic recipe I made a batch and portioned them into 2 oz patties for breakfast sandwiches These are great on a toasted english muffin with a fried egg Much better than the restaurant offerings I fry the whole batch and freeze them Had to double the recipe because it wasn’t long before I had to make more!
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Steps
|
1
Done
|
Combine All Ingredients (use Less Pepper If You Don't Want a Spicy Taste) and Blend Well. |
|
2
Done
|
If Time Permits, Refrigerate Overnight to Let the Meat Absorb the Flavor of the Spices. |
|
3
Done
|
Form Into Patties and Cook as Needed, Freezing Leftovers. |
|
4
Done
|
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). |
