Turkey and Portabello Sausage

Discussion in 'Recipes' started by joe george, Feb 17, 2010.

  1. joe george

    joe george

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    Professional Chef
    3 tablespoons olive oil
    2 large portabello mushroom caps, diced small
    1 medium sweet red pepper, diced small
    2 cloves garlic, minced
    1 bunch green onions, sliced thin
    1-1/4 pounds ground turkey
    2 teaspoons salt
    1/2 teaspoon ground black pepper
    1/4 cup coarsely chopped basil

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    Heat the oil in a heavy skillet, add the diced mushrooms and sauté for 5 minutes, or until fully cooked and dry. Add the peppers and garlic, cook until translucent Stir in the green onion, remove from the heat, transfer to a plate and refrigerate until completely cooled.
    In a large bowl, combine the cooked vegetable mixture with the turkey, salt, pepper and basil mix until thoroughly combined. Divide the mixture into 2-3 ounce portions, flatten to form patties, place on a large platter and refrigerate for at least 1 hour.
    The sausage may be grilled, sautéed or baked until an internal temperature of 160 degrees Fahrenheit.


    Yield: 12 - 16 Sausage Patties