I was browsing through cookbooks the other day, and noticed a recipe for making sausage out of ground turkey. Matthew's not a fan of the ground turkey as a substitute for ground beef, but since we're still cleaning out, that's what we're eating.
Here's the recipe: Turkey Breakfast Sausage
It was fun to use all of the spices. I did wonder, when a recipe just calls for "thyme" or "sage" are you supposed to use the "ground" bottle or the "rubbed"? Anyone?
I decided to just brown it all, and not make patties, so that we could use it in spaghetti sauce or eggs. It was super tasty!