Turkey Sage Sausage Patties Recipe
Turkey Sage Sausage Patties Recipe photo by Taste of Home
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Turkey Sage Sausage Patties Recipe

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I like to eat smart—starting with this homemade turkey sausage. If you like garlic, try substituting it for the sage. —Janice Wuertzer, Dubuque, Iowa
TOTAL TIME: Prep: 10 min. + chilling Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + chilling Cook: 15 min.
MAKES: 6 servings


  • 1 small onion, finely chopped
  • 1/4 cup dry bread crumbs
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 pound lean ground turkey
  • 2 teaspoons canola oil

Nutritional Facts

1 patty: 150 calories, 8g fat (2g saturated fat), 60mg cholesterol, 307mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1/2 fat.


  1. In a large bowl, combine the first six ingredients. Crumble turkey over mixture; mix lightly but thoroughly. Shape into six patties. Refrigerate, covered, for 2 hours.
  2. In a large nonstick skillet, heat oil over medium heat. Add patties; cook for 6-7 minutes on each side or until a thermometer reads 165°. Yield: 6 patties.
Originally published as Turkey Sausage Patties in Taste of Home April/May 2006

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katlaydee3 User ID: 3741999 221141
Reviewed Feb. 22, 2015

"I loved this recipe with just a few changes. I used ground pork instead of turkey to suit my taste. I also used poultry seasoning instead of the sage. It does have sage in it but not as strong. Also, just a splash of oil was needed in my non-stick skillet. I made these as part of a Sunday brunch and they were everyone's favorite!"

breenah User ID: 7417112 68490
Reviewed Sep. 23, 2013

"They were okay. Tasted too much like plain turkey."

wrightblueeyes User ID: 6383341 136466
Reviewed Feb. 9, 2012

"I really didn't like the mix of spices at all. Something tasted bitter and overall I found the patties blah!"

walkinbuds User ID: 2874095 207750
Reviewed Oct. 26, 2010

"We found this recipe to be just what we needed to cut fat and pork from our diet. The spices seemed to be the right combination. I would cut down on fennel simply because I don't appreciate the taste of it as much. It might have been better had a taken more time to crush it. We will make this recipe again!"

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