Making your own turkey sausage patties from scratch is easy – and bonus, no processed ingredients! I'm so honored to have my friend Jackie share this recipe here on Skinnytaste as a guest post. Jackie is an incredible chef with Celiac, and has a blog called CAFE, Celiac and Allergy Friendly Epicurian where she shares her gluten-free recipes. I made these for breakfast today with my Red Pepper Egg-In-A-Hole and it was delish! Jackie will be guest posting once a month here on Skinnytaste, please welcome her…
I am excited to be here on Skinnytaste again. A lot has happened since my last guest post. This past summer I was offered the opportunity of a lifetime (or at least my lifetime) to work as a test kitchen contributor at Bon Appétit Magazine. I interned there after completing culinary school last year but it was quite a different and incredible experience to actually contribute to the magazine and website.
After working at Bon Appétit for 8 months I am happy to be back home with the kids and focus on developing recipes on a freelance professional basis as well as for my website. In addition to gaining a ton of experience while working in the test kitchen, I gained a few pounds. Occupational hazard, I suppose. I decided to re-join weight watchers and work on creating and maintaining healthy eating habits once again.
I used weight watchers after the last 2 of my 3 sons were born and it is my favorite weight loss program. The balanced approach is not only physically healthy but I’ve found it to be the best for my long-term success. Once I started calculating points for all of my recipes, I immediately thought of Gina and of course all of you here at Skinnytaste. I am looking forward to visiting here from time to time and sharing my healthy recipes with you. I hope you will stop by my page to say hi to me there as well.
Today’s recipe is for Turkey Sausage Patties. They are extremely flavorful and savory. You could serve them for breakfast with eggs or even for lunch and dinner. I soften the onion and garlic and then toast some fennel with the mix to add a depth of flavor you wouldn’t get by just adding everything raw It’s a short extra step that is definitely worth taking.