Turkey, Walnut and Mushroom Sausage
- Yield: 8 servings
- Prep: 20 mins
- Cook: 45 mins
Ingredients
- 2tablespoons olive oil
- 1-3/4cup (4 oz.) finely chopped mushrooms, either all one kind or a combination
- 1pound ground turkey
- 1cup (4 oz.) finely chopped California walnuts
- 1tablespoon Dijon mustard
- 2teaspoons Worcestershire sauce
- 1/4cup minced shallot OR green onion
- 1teaspoon (1 large clove) garlic, minced
- 2teaspoons dried sage OR 2 tablespoons chopped fresh sage
- 1teaspoon dried thyme
- 1teaspoon salt
- 1/2teaspoon ground pepper
Instructions
-
Heat 1 tablespoon of the oil in a skillet over moderate heat. Add the mushrooms and cook for about 5 minutes, stirring frequently, until the mushrooms soften. Set aside to cool.
-
In the meantime, in a large bowl combine the turkey, walnuts, mustard, Worcestershire sauce, shallot, garlic, sage, thyme, salt and pepper. Add the cooked mushrooms and the remaining 1 tablespoon of olive oil. Using your hands or a large spoon, mix vigorously until thoroughly combined. Cover and refrigerate for 30 minutes (or overnight if you wish).
-
With your hands, using about 1/2 cup turkey mixture for each sausage, shape and pat into 8 patties, or burgers, each about 4 inches across.
-
Coat a large skillet with nonstick cooking spray and place over medium-high heat. Cook about 4 minutes on each side, until well browned and fully cooked.
Recipe courtesy of Chef Roxanne O’Brien of Taylor’s Market in Sacramento, CA
Nutritional Info *per serving
- Calories 220
- Glycemic Load 0
- Fat 17g
- Saturated Fat 2.5g
- Polyunsaturated Fat 9g
- Monounsaturated Fat 5g
- Cholesterol 40mg
- Sodium 380mg
- Potassium 280mg
- Carbohydrate 4g
- Fiber 1g
- Sugars 1g
- Protein 14g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 2%
- Calcium 4%
- Iron 8%