Turkey "chorizo"

Original recipe came from the CIA's Breakfast and Brunches and called for ground pork. I have substituted ground turkey.

• Ready In: 45 mins
• Yields: 2 pounds

Ingredients

• 2  lbs ground turkey
• 2  tablespoons  ground dried chile (such as chipotles)
• 1  tablespoon salt
• 1  tablespoon  minced garlic, sauteed and cooled
• 4 1⁄2 teaspoons  spanish paprika
• 1  teaspoon ground cinnamon
• 1  teaspoon  ground thyme
• 1  teaspoon ground oregano
• 1  teaspoon ground cumin
• 1  teaspoon fresh ground black pepper
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon coriander powder
• 1⁄2 teaspoon  bay leaf powder
• 2  tablespoons red wine vinegar

Directions

1. Briefly saute the garlic in olive oil until tender but not brown.
2. In the mixing bowl of an electric mixer, place turkey and remaining ingredients except for the vinegar.
3. Mix,on low, until evenly blended, about 1 minute.
4. Mix for an additional minute, adding the vinegar gradually.
5. Mix on medium for 15-20 seconds or until the mixture is sticky to the touch.
6. To check seasonings:
7. Make a small patty with about 2 T. of the mixture. Saute over low heat until cooked through. Taste and adjust seasoning as needed.
8. Shape into patties of desired size and cook immediately.
9. May be made ahead and stored in fridge, tightly covered for up to 3 days.
10. May be frozen for up to 2 months.
11. Good with eggs and salsa for breakfast, on a breakfast pizza or crumbled into a quesadilla.