2.6 pounds ground turkey (15% fat)
5 tablespoons Susie’s Sausage Seasoning (see recipe)
¼ cup olive oil
2 tablespoons brown mustard
1 cup plain fine breadcrumbs (I used organic 100% whole wheat ground in the food processor,
but any bread, including a gluten-free bread, or even ground up oats will work great)
1 tablespoon Kosher salt
Roll up your sleeves, and use your hand to fold all ingredients together until seasonings are evenly incorporated. Do not overwork.
I only made 8 sausages patties last time, because I wanted to save the rest to make some other things. Yesterday, my friend Yvonne came over to finally meet the baby. I made her some Sausage-Stuffed Mushrooms, and promised her the recipe - coming soon!
Tonight I'm going to make Lasagne with the rest of the sausage. I'm taking a vote on Facebook to determine whether I'm making traditional lasagne with marinara or white lasagne with a butternut squash bechamel sauce. The flavors of sage, sausage and squash are so good together - an homage to Fall.
But are we ready for Fall yet? Stay tuned!
Health Tip: You can buy leaner ground turkey (7 percent fat) and just increase the olive oil. That way, you still get a moist sausage but you replace some cholesterol with healthy fat. I'd add another two tablespoons of oil.