In Dansville, New York, Judy Culbertson pairs down a crowd-pleasing breakfast staple with savory results. Her hearty sausage patties are loaded with flavor but contain a fraction of the sodium and fat found in commercial breakfast links.
- 1 pound lean ground turkey
- 3/4 teaspoon salt
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon pepper
- 1/4 teaspoon ground ginger
- Crumble turkey into a large bowl. Add the salt, sage, pepper and ginger. Shape into eight 2-in. patties.
- In a nonstick skillet coated with cooking spray, cook patties over medium heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear. Yield: 8 servings.
Originally published as Turkey Breakfast Sausage in Light & Tasty August/September 2005, p11
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