Prep 5 mins
Cook 10 mins
My family's version. Great for any recipe that calls for Italian sausage. I have had some luck shaping into sausages and *carefully* browning them on all sides, covering the skillet with a lid, and cooking over medium heat for 8-10 minutes.
- Combine all ingredients an mix thoroughly.
- Shape into patties, links, or crumble into skillet and brown over medium heat.
- Mixture may be made in advance up to 36 hours and let sit in the refrigerator to absorb the flavors, or can be shaped and frozen until ready to use (do not re-freeze previously frozen ground turkey). Thaw in the refrigerator.
I make this regularly and it is great even without measuring, just tossing the ingredients in by sight. Hard to mess up. Thanks, had been looking for a way to have turkey sausage without the pig casing having to go along with it.
This is so good. I like the concept of making my own turkey sausage. I tried another recipe but wasn't impressed. I was planning on taking some time to experiment with ingredients to come up with my own recipe, but I hadn't yet when I saw this one. The spices are perfect. ( I did add a little sage - not sure what a difference it made)I'll use this in a lot of different ways. I made this yesterday and mixed it with a little gravy, topped it with potatoes and baked it for about 40 minutes. (something I would never do with pork sausage, because of the fat content) Thanks again for a great recipe!