by Eddy Robey M.A.

Five New Flavors for Ground Turkey
  Although most of us enjoy the idea of eating savory sausages, we are often prevented from doing so because of their fat content, humanitarian objections to Veal, or because they contain Pork. Lean Ground Turkey is readily available, and a perfect substitute for the Pork or Veal required by traditional sausage recipes.
During barbecue season, these patties can provide a creative addition to the conventional menu. Try serving them on various sorts of Rolls, accompanied by a few different types of Mustard, and a mix of Baby Salad Greens in place of the traditional leaf of Iceberg Lettuce.
Try keeping a batch of Chorizo flavored Ground Turkey and some Tortillas in the freezer for quick Burritos or Tacos. Add some Italian flavored Ground Turkey to ready-made Pasta sauce for another healthful dinner-in-a-hurry. Experiment with some Cajun or Creole recipes, using Andouille. All of these variations are based on using 3 pounds of lean Ground Turkey as the base.
I do not recommend using Ground Turkey Breast, because it is too lean to make a good patty. A bit of fat is necessary to ensure flavor and tenderness. The ingredients below should be mixed thoroughly into the meat and allowed to sit in the refrigerator for at least 2 hours before being shaped into patties and cooked.
These may be grilled on the barbecue, or browned in a skillet which has been sprayed with a small amount of Vegetable Oil.
1 1/2 teaspoons Salt,
1 tablespoon ground Anise,
1 teaspoon ground Black Pepper,
2 teaspoons Oregano,
2 teaspoons Thyme,
4 cloves crushed Garlic,
2 tablespoons whole Fennel seed,
1/2 teaspoon Cayenne Pepper.

2 teaspoons Salt,
5 teaspoons crushed Garlic,
1 teaspoon ground Black Pepper,
2 teaspoons Paprika,
1 teaspoon each: Chili Powder, Mace, Allspice, Thyme, ground Bay Leaf, and Sage. 1teaspoon Liquid Smoke.

1 1/2 teaspoons Salt,
1 teaspoon each: ground White Pepper, Marjoram, and Allspice.
1 tablespoon Caraway Seeds, Chorizo
2 tablespoons each: Paprika and Chile Powder,
1 teaspoon ground Black Pepper,
1 1/2 teaspoons Salt,
1/2 teaspoon each: Cinnamon, Cloves, Coriander, and Ginger.
1 tablespoon crushed Garlic.
2 tablespoons Dry Sherry,
1 tablespoon Cider Vinegar.

1 1/2 teaspoons Salt,
2 teaspoons rubbed Sage,
1 teaspoon Thyme,
1/2 teaspoon ground Black Pepper.
1/4 cup minced Dried Onion.
  Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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