This recipe, while super easy to make, and fabulous in its texture, is nothing special. It left me less than impressed. It may be worthy of tweaking, or I may find another recipe which is better. Nevertheless, recording I recently made it, how I made it, so I don’t duplicate efforts.
INGREDIENTS:
- 1 pound ground turkey
- 1/2 TBSP Maple Syrup
- 1/2 tsp fennel seeds
- 1/2 tsp parsley
- 1/2 tsp poultry seasoning
- 1/4 tsp Real Salt
- 1/4 tsp onion powder
- 1/8 tsp black pepper
INSTRUCTIONS:
- Assemble all of the ingredients.
- In a bowl, combine all of the spices and mix well.
- Drain any blood from meat package, and combine meat with seasonings in the bowl.
- Divide into 6 portions.
- Cook on a griddle pan, a few minutes each side until the edges are done and no longer pink, then flipping and cooking the second side for the same time on the additional size.
- Drain off blood and grease while cooking. A serving size is one patty.
TIPS:
- The fennel seeds, whole, in this recipe seemed a bit too sparse to taste throughout. If I made this recipe again, I would either increase the amount of fennel, or crush it or grind it, before adding to the recipe.
- For my taste buds, the maple syrup was too sweet in this recipe and not needed. If I make this again, I’d leave it out.
- The salt/pepper taste was too mild. This is what makes the sausage, sausage. If I made this recipe again, I would increase both.
- This recipe could benefit from increasing the spices ratio to meat.
- This recipe works well for “breakfast sandwiches” or for things like faux fried potatoes (cooked up with onions, green cactus, turnips and sausage; with or without kale or spinach tossed in)
- While I did not attempt to freeze this recipe, it appears to be something which could easily freeze/thaw quite well without any issues.
- It cooks up super nice! It is so easy. It holds together well.
collectedgoodies 