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Turkey Breakfast Sausage Patties Recipe

Turkey Breakfast Sausage Patties Recipe

“I experimented with so many spices to finally attain what I think is the next-best-thing to pork sausage,” writes Marla Swoffer from Novato, California. “These are especially good drizzed with maple syrup…or crumbled in a breakfast burrito with scrambled eggs, cheese and taco sauce.”
TOTAL TIME: Prep: 15 min. + chilling Cook: 10 min. YIELD:8 servings


  • 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


  • 1. In a large bowl, combine all ingredients. Shape into eight 2-1/2-in. patties. Cover and refrigerate for at least 1 hour.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Nutritional Facts

1 patty equals 86 calories, 5 g fat (1 g saturated fat), 45 mg cholesterol, 201 mg sodium, trace carbohydrate, trace fiber, 10 g protein. Diabetic Exchange: 1 lean meat.

Reviews for Turkey Breakfast Sausage Patties

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Reviewed Sep. 12, 2015

"Very good flavor, but it was a bit dry. I used this in a recipe instead of making patties, so the other ingredients helped with moisture."

Reviewed Jun. 28, 2015

"very good and healthier than pork sausage. I added a little maple syrup to add a bit more flavor."

Reviewed Dec. 10, 2014

"So good! Husband said a touch more salt and pepper but otherwise great!"

Reviewed Oct. 14, 2014

"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."

Reviewed Jun. 2, 2012

"<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>"

Reviewed Dec. 17, 2011

"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."

Reviewed Oct. 24, 2010

"Excellent combination of herbs, but next time I'll add more seasoning."

Reviewed Aug. 20, 2010

"This turned out perfectly! I patted the mixture in a 9x9 pan and cooked it in the convection oven at 350 for 20 minutes. One could also cook it in a skillet and use it on pizza or in spaghetti sauce, or even make tiny meatballs for sauce. The fennel "makes the dish" but be sure to include all of the spices. Thanks, Marla!"

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