Prep 15 mins
Cook 15 mins
Juicy turkey sausage? Impossible! But it's true - I've worked out a way to add moisture and keep turkey sausage nice and juicy. Try it and see. Just don't use the extra lean ground turkey - it's much too lean. Note: times do not include letting the sausage set overnight.
- 1 1⁄4 lbs ground turkey
- 3 slices whole wheat bread, crusts removed
- 1⁄2 onion, cut in large chunks
- 1 teaspoon sage
- 1 teaspoon thyme
- 1⁄4 teaspoon marjoram
- 1⁄4 teaspoon celery seed
- 1⁄2-1 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon garlic powder
- 1⁄4-1⁄2 cup chicken broth
- optional 1 tsp. salt
- olive oil
- Crumble ground turkey into a large mixing bowl.
- Tear bread into large pieces and place in food processor. Add onions and all seasonings. Pulse until everything is in uniform crumbs. Add chicken broth and pulse until combined. The amount of broth will depend on the dryness of your bread - it should have the consistency of oatmeal. (And yes, it looks pretty disgusting).
- Add bread mixture to the turkey in the bowl and combine thoroughly (I use my hands for this). Cover and refrigerate overnight to let flavors blend.
- Heat olive oil in skillet. Shape sausage into 16 patties and fry until cooked through.
JUICY!! Thank you so much for this recipe! The addition of the bread and broth made all the difference, texturally! I am so glad you shared! Actually, I started out making my usual turkey sausage (I use 7% fat turkey) and added my usual seasonings to my own personal taste. When I sampled, it was tasty, but dense - in fact, every time I make turkey breakfast sausage, they always come out tasty, but very dense, almost like an overcooked burger. Then I remembered reading your recipe. Since I had already mixed everything, I just crumbled fresh bread into crumbs in the food processor, and combined it into the turkey mixture with the broth. Well, they came out so much better than usual, with the bread and broth to lighten it and keep it juicy. Perfect texture! Thanks again!