SSG: Turkey Breakfast Sausage #1
Source of Recipe
"The Essential Best Foods Cookbook", by Dana Jacobi
1 pound lean ground turkey
2 tablespoons unsweetened apple sauce
1 1/2 teaspoons dried thyme
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
In a mixing bowl, combine the turkey, apple sauce, thyme, ginger, salt, and pepper. Mix to blend. Using your hands, shape into eighteen 2-inch patties. If possible, set on a platter, cover with plastic wrap, and refrigerate 1 hour or up to overnight.
Coat a large skillet generously with cooking spray and heat over medium-high heat. Add half the patties and cook, reducing the heat to prevent burning, until crusty brown, 5 minutes. Turn and cook until the patties are well browned on the bottom and no longer pink in the center, 4 to 5 minutes. Transfer the patties to a plate and keep warm. Repeat with the remaining patties.
Makes 6 servings
Per serving (3 patties): 86 calories, 1 g fat, 19 g protein, 1 g carbohydrates, 1 g fiber
Note: The author suggests using lean ground turkey with 10 grams of fat per serving and states that it makes the juiciest sausage. She feels that 5 grams of fat and fat-free ground turkey breast makes a drier, firmer patty.
Note 2: The author also says that if you have any Bell's Seasoning handy to add 1/4 teaspoon along with the other seasonings to make the sausage taste even better.
Source: "The Essential Best Foods Cookbook", by Dana Jacobi
Categories: Breakfast, Low-fat, Meats
Typed for you by Judi Mae Phelps
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