Turkey and Veggie Sausages

Turkey and Veggie Sausages

Ingredients:
2 teaspoons plus 2 tablespoons olive oil
¼ cup finely minced yellow onion
¼ cup finely minced celery
¼ cup finely minced carrots
3 cloves garlic, fi nely minced
¼ cup minced fresh basil leaves
¼ cup minced fresh parsley
½ teaspoon minced fresh thyme leaves
1 teaspoon sea salt
½ teaspoon crushed dried red pepper fl akes
½ teaspoon ground turmeric

Directions:
Freshly ground black pepper
1 ¼ pounds ground organic free-range turkey
2 large eggs, lightly beaten
1. In a medium-size sauté pan, heat the 2 teaspoons olive oil and
sauté 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, sautéed 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.
42 MARIEL’S KITC HEN
3. Shape the turkey sausage mixture into 28 patties about 1 ½
inches in diameter. Heat the 2 tablespoons oil in a large
skillet and brown the patties over medium heat on both sides, Eat these for
breakfast, lunch,
about 2 minutes per side. Reduce the heat to medium low,
or dinner. The
cover the skillet and cook, turning the patties occasionally,
small, bite-size
until they are cooked through, about 4 minutes. (You may nuggets make for
have to do this in a few batches.) pre-portioned
protein when you
4. Serve immediately or freeze in individual containers to reheat
need it.
for a quick snack.
S e a s o n 43
44 MARIEL’S KITCHEN
All-Season Vegetable Soup
SERV ES 4–6