Serves 8.
Note: The patties can be formed and refrigerated between pieces of plastic wrap or wax paper for up to three days, or individually wrapped and frozen for up to a month; defrost in the refrigerator overnight. From nutritionist and cookbook author Ellie Krieger.
For the sausage:
• 1 tsp. whole fennel seed
• 1 tsp. dried rubbed sage
• 3/4 tsp. salt
• 3/4 tsp. freshly ground black pepper
• 1/2 tsp. dried thyme
• 1/4 tsp. garlic powder
• 1/8 tsp. ground allspice
• 1 lb. ground dark-meat turkey (93 percent lean)
• 1 tbsp. olive oil, divided
For the sandwiches
• 8 whole-wheat English muffins (not honey wheat)
• 2 c. lightly packed fresh spinach leaves
• 2 medium tomatoes, sliced
• Flesh of 2 ripe avocados, sliced
• Hot sauce and/or ketchup, optional
Directions
Whisk together the fennel seed, sage, salt, pepper, thyme, garlic powder and allspice in a small bowl.
Place the turkey in a medium bowl, then sprinkle the seasoning blend evenly over it. Use your clean hands to gently work the seasonings into the meat, being careful not to overmix; it's OK if they are not absolutely evenly distributed throughout. Form the mixture into eight patties that are about 3 inches across.
Heat half the oil in a medium nonstick skillet over medium-high heat. Once the oil shimmers, add half of the patties; cook until nicely browned on the outside and cooked through, about 3 minutes per side. Transfer to a plate; repeat with the remaining oil and patties.
To make the sandwiches, toast the English muffins. Place a few spinach leaves on the bottom half of each one. Add a cooked sausage patty, then a slice of tomato and a few slices of avocado on each portion. Add hot sauce and/or ketchup, if desired, then place the top of the muffin on the sandwich. Serve right away.
Nutrition information per serving:
Calories320Fat15 gSodium440 mg
Carbohydrates31 gSaturated fat3 gTotal sugars5g
Protein19 gCholesterol40 mgDietary fiber8 g
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