- 1 pound lean ground turkey
- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1/2 teaspoon fennel seed
- 1/2 teaspoon dried thyme
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- Dash each white pepper, cayenne pepper, ground allspice, ground cloves and ground nutmeg
- In a large bowl, combine all ingredients. Shape into eight 2-1/2-in. patties. Cover and refrigerate for at least 1 hour.
- In a large skillet coated with cooking spray, cook patties over medium heat for 4-6 minutes on each side or until no longer pink.
- Freeze option: To freeze, wrap each patty in plastic wrap; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months.
- To use frozen patties: Unwrap patties and place on a baking sheet coated with cooking spray. Bake at 350° for 15 minutes on each side or until heated through. Yield: 8 servings.
Reviews for Turkey Breakfast Sausage Patties
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"very good and healthier than pork sausage. I added a little maple syrup to add a bit more flavor."
"So good! Husband said a touch more salt and pepper but otherwise great!"
"I made this as part a healthy eating plan I have just started. I had everything except the fennel seed and it was still good. My husband liked it also, although he said it was a little dry. He just sprinkled a little water over his to moisten it up. Will definitely be making again."
"<p>Made this recipe like 5 times so far. If you are thinking about trying this recipe - do it! You won't be disappointed. I did it different several times. Most of it was with lean ground turkey and the seasonings listed below, but also with lean ground beef and the seasonings listed below. It was excellent in patty form as well as just broken up in the pan - crumbled for breakfast burritos. Thanks! I like this recipe so much I am going create a premix of the seasonings so i don't have to measure it all out every time which will eliminate at least 5-10 minutes of prep. Don't skip any of the seasonings. I was curious about adding nutmeg.... but trust me they all work together. You will like it ALOT. Since the flavors need time to blend and the recipe says to throw it back in the fridge. I usually just prep the meat & seasonings the night before so its all ready in the am.</p>"
"I have made several times at breakfast for company and guests who come to our cabin. Everyone loves it. I do add a little grated apple to keep it moist."