Thanksgiving in a compact patty. Make enough for one and freeze, or feed the whole family. The things I love about thanksgiving are the basics: tart cranberry orange relish, wild rice dressing, and pumpkin pie. This is not leftover fare people, this is a fresh, flavorful sausage that can bring Thanksgiving to your table anytime. A tart cranberry relish with pumpkin pie spices joins well seasoned ground turkey scented with sage. Make patties, use the sausage as a stuffing mix in, or wrap it in a lettuce leaf for lunch.
I would have a better picture but I can’t get people to stay away from them long enough to take a picture when they’re done.
- 1/4 cup frozen cranberries, chopped or sliced, depending on the size. (You’ll want about 1/4 inch pieces.)
- Zest and juice from one orange
- 1/8 tsp ground ginger
- 1/8 tsp ground cinnamon
- pinch ground clove (be careful…too much will overpower the other flavors)
- dash ground nutmeg
- 1 Tbsp agave
- 2 lbs ground turkey
- 1/4 cup cooked, wild rice
- 2 Tbsp ground sage
- 1 tsp garlic powder
- 1 Tbsp chicken grill seasoning OR poultry seasoning
- 1/4 tsp pepper
- salt to taste
To cook or store:
- 1 Tbsp olive oil
- Glad Press and Seal(R)
- Start with the syrup. Put chopped cranberries through spices in a small saucepan and stir. Boil gently (while you prepare the meat mixture) until cranberries break down and liquid becomes like thick syrup. Stir in agave syrup. Set aside to cool.
- Place ground meat in a large bowl. Add all ingredients for meat mixture and cooled syrup. Mix with hands until all ingredients are evenly distributed throughout meat.
- Heat a large fry pan then add olive oil. Make a tiny patty and cook to taste for seasoning.
- Measure out sausage mixture with 1/4 c measuring cup and form into patties. Cook patty on each side 3-5 minutes or until golden brown and cooked through.
To freeze: use Glad Press and Seal(R) to separate and freeze individual patties.
Makes approximately 16 patties.