Turkey Sausage Breakfast Patties
These healthy turkey sausage breakfast patties have the right balance of spiciness and sweetness to start your day off with a kick.
- 1 1/2 lbs ground turkey I tend to mix ground dark and white turkey meats
- 1 1/2 tsp ground sage
- 1 3/4 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp marjoram or 1/2 tsp oregano
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cayenne pepper
- 4 finely chopped dried apricots Ensure that the apricots are additive free. Alternatively, a small handful of additive free raisins can be used as a substitute.
- 1/4 cup chopped pecans
- 1/2 cup diced red onion
- Preheat oven to 375 F
- Lightly oil the bottom of a 9x13 Pyrex baking dish with a teaspoon of high heat oil (canola or avocado)
- Combine all the spices, chopped nuts & dried fruit, in a bowl and mix thoroughly.
- Add the onion and the ground turkey to the bowl, continuing to mix thoroughly until all the mixture is uniform.
- Lightly oil your hands to avoid the ground turkey sticking to your fingers, forming an placing small patties in the baking dish.
- Bake at 375 F for 20 minutes.
- Flip the patties and continue to bake at 375 F for another 12 minutes. Both sides should be lightly brown when done and the internal temperature should reach 165 F.
- Remove from oven and guard until cool. Samples will disappear out from under your nose if you are not careful!
When making a single amount, I have found that I can form about 7-8 patties and I can fit them into our toaster oven, using the deep tray lined with aluminum foil, and oiled as per above. I tend to make these in double batches using 3 lbs of ground turkey. For those I use the oven with the broiler pan, lined with aluminum foil and oiled as per above. That makes over 20 patties! As the ground turkey mixture can be very sticky, I have also found that I can use a scoop with a "wiper" (like the one shown at this link) which can make it much easier. I coat the scoop with a light layer of oil and then begin. Simply pack the scoop with the mixture against the side of the bowl, and drop the ball into the baking dish or pan. Then use the backside of the scoop to flatten the ball into a patty, pressing down with a gentle swirling motion.