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Turkey Sausage Patties
Apr 25th, 2005

There are two turkey patty recipes in Fresh Start and I kind of melded them together and improvised with what I had on hand.

I enjoyed these for lunch the next day in a sundried tomato and basil wrap with leftover lemon-pepper dip, lettuce, and tiny dill pickles. Black olives would be good too. These are pretty filling, so the best part of the recipe is that you can freeze the leftovers and grab them for lunches.


Turkey Sausage Patties

1.25 lb ground turkey (get the regular lean kind, not the all white meat kind)
1 small onion, finely diced
1 roasted bell pepper, finely diced
cilantro, Thai basil, and Italian parsley - about 5 tbsp all together minced finely
3 cloves of garlic, minced up with the herbs
1/2 tsp salt
1 tsp ground cumin
1/4 tsp red pepper flakes
some freshly ground pepper


Chop everything really fine and mix it up in a big bowl. If you have a food processor you could chop everything but the meat in there, but a knife and a cutting board works just fine. Make about a dozen patties, 2 inches in diameter and 3/4 inch thick.

Spray a large nonstick skillet with oil and cook the patties over medium heat, turning once until cooked through (about 15 minutes). Drain on paper towels and serve warm.

-Adapted from Fresh Start by Julie Rosso
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© 2006, Kimberly Cooperrider | kymmco@excite.com