1. In a medium-size saute pan, heat the 2 tsp olive oil and saute onion, celery, carrots, and garlic until carrots and celery are tender, stirring often, 3 to 5 minutes. Remove from heat and cool completely before continuing.
2. Combine the cooled, sauteed vegetables with basil, parsley, thyme, salt, red pepper flakes, turmeric, and pepper in a large mixing bowl. Add turkey and beaten eggs and stir well, but do not overmix. Cover with plastic wrap and refrigerate for at least 1 hour.
3. Shape the turkey sausage mixture into 28 patties about 1 1/2 inches in diameter. Heat the 2 tablespoons oil in a large skillet and brown the patties over medium heat on both sides, about 2 minutes per side. Reduce the heat to medium low, cover the skillet and cook, turning the patties occasionally, until they are cooked through, about 4 minutes. (You may have to do this in a few patches.)
4. Serve immediately or freeze in individual containers to reheat for a quick snack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (47g)|
|Recipe Makes: 28 Servings|
|Calories from Fat: 52 (84%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 75.5mg||23 %|
|Sodium 192.8mg||7 %|
|Potassium 36.9mg||1 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.5g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 62
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