I'm on the prowl for the perfect Turkey Breakfast Sausage recipe...help me out, here!!! PLEASE!
I've tried this one (after reading the reviews and adjusting for my own taste...)
Turkey Breakfast Sausage Patties
1 lb. grnd turkey
1 tsp. salt
2 tsp. grnd sage
1 tsp. fennel seeds
1 tsp. thyme
1 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. cayenne pepper
1/4 tsp. garlic powder
1/8 tsp. grnd cloves
1/8 tsp. grated nutmeg
1/8 tsp. allspice
1. Combine all ingredients (use less pepper if you don't want a slightly spicy taste) and blend well.
2. If time permits, refrigerate overnight to le the meat absorb the flavor of the spices.
3. Form into patties and cook as needed, freezing leftovers.
4. The smaller and thinner the patties, the shorter the cooking time.
After reading the reviews and considering my own tastes, I made these changes to the recipe:
- I used 99% fat free Turkey
- Used less salt
- Eliminated the white pepper & cut back on the rest by half
- Added some crushed red pepper flakes (but not enough)
- Added two Tbls. maple syrup
- Added 2 tsp. EVOO (extra virgin olive oil)
Then I cooked a small pattie to check it...still way too dry for my tastes, so I
- Added 1 Tbls more maple syrup
- Added 1 sm. grated apple
Didn't take the time to cook another pattie; just put it in the frig overnight.
I cooked it this morning and found out that I agree with NONE of the reviewers.
This sausage is not bad; but it is too bland, not sweet enough, and totally misses the 'sausage' flavor I seek. And this was the best one I found online (about 45 minute search - by no means exhaustive), and the only one with reviews that raved about it.
I'm heading back to the kitchen to adjust the rest of the meat mixture. I'll add a little more salt, either more maple or some brn sugar or molasses, more red pepper flake, & another Tbls. of EVOO. I would take all the black pepper out if I could. And I'm considering a couple of Tbls. of bread crumbs. I want this more moist, if possible, without increasing fat content much. Maybe I'll try grated onion instead of garlic pdwr in the next batch.
I'll let you know how the adjustments turn out, but...
If any of you have a recipe to recommend, please point me toward it. THANKS.
This one is called Festive Holiday Cornbread um-um-good!
4 lg. eggs, lightly beaten
1 1/2 c. buttermilk
1 c. shredded Mex. Blend or Cheddar cheese
2 c. frozen sweet corn
2 pkgs. (6 oz. each) sweet cornbread mix (such as Jiffy)
1 1/4 c. whipped butter
- Heat oven to 375 degrees F. Heavily spray a 9 X 13 baking pan with non-stick cooking spray (I use EVOO in a home sprayer) Butter is best, of course, but...
- Combine eggs, buttermilk, cheese, frozen corn & cornbread mix in a large bowl & stir well. Pour batter into prepared baking pan & bake uncovered for 30 minutes or until golden and toothpick comes out clean.
- Spread butter over top of hot cornbread, then cool for at least 5 minutes.
This is yummy, and just gets better if you add a little green chili!
Note: I've made this recipe very low fat by using low-fat cheese and substituting the mile for no-fat half & half and 2% milk (1 x 1), but this makes the cornbread much dryer and more crumbly. Haven't figured out the proper adjustments, and frankly...
I'd much rather have this recipe full fat - as written and just eat it less often. It's VERY good!
Happy cooking. :)