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Turkey Walnut Sausage

IngredientsNuts, Poultry
Day PartBreakfast
Menu PartEntree
Turkey Walnut Sausage

Source: California Walnuts

Housemade sausage is a signature that can set a breakfast menu apart. Chef O’Brien’s version combines ground turkey, walnuts, mushrooms and seasonings for a leaner take on the traditional blend. 


2 tbsp. olive oil, divided
4 oz. (1 3/4 cups) finely chopped fresh mushrooms
1 lb. lean ground turkey
1 cup finely chopped walnuts
1 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 cup minced shallots or green onions
1 large garlic clove, minced
2 tsp. dried sage or 2 tablespoons chopped fresh sage
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. ground pepper


  1. In large skillet over medium heat, heat 1 tbsp. oil. Add mushrooms; cook 5 minutes, stirring frequently until mushrooms soften. Set aside to cool.
  2. Meanwhile, in large bowl, combine turkey, walnuts, mustard, Worcestershire, shallots, garlic, sage, thyme, salt and pepper. Add cooked mushrooms and remaining 1 tbsp. olive oil. Mix vigorously until well combined. Cover and refrigerate 30 minutes or overnight.
  3. Scoop out about 1/2 cup turkey mixture for each sausage. With hands, shape and pat into 8 patties, each about 4 in. across.
  4. Coat large skillet with nonstick cooking spray and place over medium-high heat. Cook turkey patties in hot skillet 4 minutes on each side until well-browned and cooked through. Serve with eggs, toast and tomatoes. 

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