Turkey Breakfast Sausage

These go great with potato pancakes - and the recipe makes a lot so you have them left over for your weekday breakfasts, too!

Turkey breakfast sausage (cooking light magazine)

1tbsp olive oil

1/2c finely chopped onion

1/2c peeled and shredded fuji or breaburn apple

1 garlic clove, minced

1 tsp dried thyme (or tbsp fresh, chopped)

1 tsp dried, rubbed sage (or tbsp fresh, chopped)

1 tsp salt

1/2 tsp black pepper

2 pounds ground turkey breast

cooking spray

Heat olive oil in a non-stick pan over med-high heat. Add onion and apple, saute 3 minutes. Add garlic, saute 30 seconds. remove from pan and cool completely (stick it in the fridge while you prep the turkey and make the potato pancake mix above).

Combine the turkey and herbs/spices, stirring well to combine (I have found with turkey it works best to just get in there with your hands), add the cooled onion and apple mixture and mix well again.

Divide the mixture into 24 equal portions (divide it in half, then divide those in half, and those into three each). Shape each portion into a 1/2-inch patty. I laid out parchment paper on the counter and made the patties and placed them on the paper.

Heat a large nonstick skillet over medium heat, coat with cooking spray and add as many patties as will fit, cook 3 minutes on the first side, turn over and cover (this keeps them a little moister). You can keep the finished ones warm in the oven with the potato pancakes (above) on a plate with a paper towel under them. repeat cooking with remaining patties.

Yields 8 servings, 3 patties per serving

per 3 patties - 155cal

2.5g fat

28.1g pro

3.4g cho

0.7g fiber

70mg cholesterol

1.5mg iron

349mg sodium

23mg calcium

They are pretty good - a little dry, but that is hard to get around with the extra lean turkey. Still a nice addition to your breakfast choices!