Homemade Turkey Breakfast Sausage
Recently at the restaurant I had to make turkey sausage meat to put into a breakfast casserole for a catering order. It turned out to be a more chaotic process than expected, but that story is below.
The sausage itself worked out well. I based it on the pork sausage meat I make for the traditional sausage dressing we prepare every Thanksgiving for customers and family. The main difference with the turkey sausage is that since ground turkey has much less fat than ground pork, I add some olive oil to add that rich juiciness.
I made my first casserole, a breakfast strata with added sausage meat, on an already busy day several days before the early-morning catering. It got over-baked. I was out of the kitchen when the timer went off and no one else mentioned the timer and I was distracted. The flavor of the casserole was fine, but the top and bottom crusts were too crisply baked to send out to a customer. (One of our staff and his family enjoyed it for dinner that evening.) The next day I made another batch of sausage meat and another casserole, and it was looking good. But then the customer cancelled their catered breakfast for the next day since their visitors from the corporate office in Michigan were grounded from flying due to corona virus travel restrictions.
Ah well. I at least had the chance to refine my recipe, and subsequently also made sausage patties from the recipe at home and had them with dinner.
Here’s. It can be made as fried crumbled sausage meat for adding to a casserole or turkey dressing or sprinkled on mashed potatoes or maybe a homemade pizza. Or fry it up as small patties for breakfast sausage.
1-1/8 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dry marjoram
1/2 teaspoon ground coriander
1/2 teaspoon crushed dry red pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon ground celery seed (not celery salt)
1 tablespoon olive oil
1 pound ground turkey (85% lean)
In a large bowl, mix all seasonings plus olive oil. Add ground turkey and mix well with a fork so the meat is evenly seasoned but not compacted. The mixture can be refrigerated for up to a day at this point, or cooked now.
For crumbled sausage meat, fry in a frying pan, stirring and breaking the meat up into small lumps as it fries. For sausage patties, form into six large or up to 12 smaller patties, and fry over medium heat on both sides, turning several times during frying.