1/7 Photos of Turkey Breakfast Sausage Patties
Literary Mom's Note:
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.
My Private Note
Units: US | Metric
- 1Combine all ingredients (use less pepper if you don't want a spicy taste) and blend well.
- 2If time permits, refrigerate overnight to let the meat absorb the flavor of the spices.
- 3Form into patties and cook as needed, freezing leftovers.
- 4Don'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).
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Nutritional Facts for Turkey Breakfast Sausage Patties
Serving Size: 1 (78 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 175.3
- Calories from Fat 80
- Total Fat 8.9 g
- Saturated Fat 2.3 g
- Cholesterol 78.3 mg
- Sodium 648.2 mg
- Total Carbohydrate 1.4 g
- Dietary Fiber 0.7 g
- Sugars 0.0 g
- Protein 22.6 g