Come Share Our Table – Gluten-Free Turkey Chili Sausage Patties

I gave in last night and ordered take-out from the kids’ favorite Chinese¬†place. Somedays (most days), I just can’t do it all ūüôā

After I made my Gluten Free Crepes with Creamy Honey Almond Filling and Bananas I felt like I needed something savory to counterbalance the sweet.

Hello organic ground turkey in my fridge. Meet left-over Chinese take-out rice.

Most turkey sausage is not gluten-free because they¬†contain¬†bread crumbs as a filler. Ground turkey on its own has a pretty slimy texture and needs something to give it structure and texture so that it won’t fall apart when you cook it. This is where the rice came in.

When I make turkey sausage, I usually decide what mood I’m in – Mediterranean, Cajun, Moroccan? This morning I decided to go with a heart warming chili-thing since it was about to dump ten inches of snow on us.

Thus was born this recipe. I hope you enjoy it!

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Gluten-Free Turkey Chili Sausage Patties

Makes 6 large patties or 12 small patties

INGREDIENTS

*I try to use organic, eco-ganic or responsibly farmed ingredients as much as possible

  • 1 lb. ground turkey
  • 1 cup cooked white rice
  • 1 tsp. salt
  • 1/4 tsp. chile powder
  • 1/4 tsp. dried oregano
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground cayenne pepper
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/8 tsp. ground allspice
  • 1 tsp. olive, vegetable or canola oil

INSTRUCTIONS

  1. Combine all the ingredients (except for the oil) together thoroughly in a mixing bowl, crushing the dried oregano leaves between the palms of your hands into the bowl.
  2. Using your hands, roll the mixture into balls, then flatten them into thin sausage patties. Depending on how big you like your patties, this recipe will yield 6 large patties or 12 small patties. Lay the patties separately on some wax or parchment paper until ready to use.
  3. Heat a twelve inch frying pan over medium heat. Add 1 tsp. oil and heat until the oil is shimmering in the pan.
  4. Put in as many patties as you can in a single layer. The patties should not be touching. Fry until both sides are nicely browned and the turkey is completely cooked through. How long will depend on the weight and thickness of the patties you made.
  5. Drain the cooked sausage patties on paper towels and keep warm in a 170 degree F. oven while you repeat this process with the remaining patties.

I used white rice this time because it was on hand, but it would be healthier to use another type of rice such as brown rice or purple rice.

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Categories: Breakfast, Recipes

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