Turkey and Veggie Sausages
Instructions:
- Eat these for
breakfast, lunch,
or dinner. The
small, bite-size
nuggets make for
pre-portioned
protein when you
need it.
- 2 teaspoons plus 2 tablespoons olive oil
- 1/4 cup finely minced yellow onion
- 1/4 cup finely minced celery
- 1/4 cup finely minced carrots
- 3 cloves garlic, finely minced
- 1/4 cup minced fresh basil leaves
1/2 teaspoon minced fresh thyme leaves - 1 teaspoon sea salt
- 1/2 teaspoon crushed dried red pepper flakes
- 1/2 teaspoon ground turmeric
- Freshly ground black pepper
- 1 1/4 pounds ground organic free-range turkey
- 2 large eggs, lightly beaten
- In a medium-size saute pan, heat the 2 teaspoons olive oil and sauté onion, celery, carrots, and garlic until carrots and celery are tender, stirring often, 3 to 5 minutes. Remove from heat and cool completely before continuing.
- Combine the cooled, sautéed vegetables with basil, parsley, thyme, salt, red pepper flakes, turmeric, and pepper in a large mixing bowl. Add turkey and beaten eggs and stir well, but do not overmix. Cover with plastic wrap and refrigerate for at least 1 hour.
- Shape the turkey sausage mixture into 28 patties about 1 ½ inches in diameter. Heat the 2 tablespoons oil in a large skillet and brown the patties over medium heat on both sides, about 2 minutes per side. Reduce the heat to medium low, cover the skillet and cook, turning the patties occasionally, until they are cooked through, about 4 minutes. (You may have to do this in a few batches.)
- Serve immediately or freeze in individual containers to reheat for a quick snack.