Turkey Breakfast Sausage
Adapted from a recipe by Grace Bartlett Kissam Duryee, ca. 1920


Ingredients

 1 lb ground turkey
 1 teaspoon crushed garlic
 1 teaspoon salt
 2 teaspoons rubbed sage
 1 teaspoon fennel seed (ground)
 1 teaspoon thyme
 1 teaspoon ground black pepper
 1/2 teaspoon white pepper
 1/2 teaspoon cayenne
 1/8 teaspoon ground cloves
 1/8 teaspoon nutmeg
 1/8 teaspoon allspice

Directions

1.  Combine all ingredients and blend well until mixture begins to stick to hands and bowl.
     Form into cylinder and wrap tightly in butcher paper or plastic wrap.

2.  Refrigerate overnight to let the meat absorb the flavor of the spices.

3.  Form into patties and fry or bake until outside is browned and crisp; if frying, add 1 Tsp. 
     oil to pan to reduce sticking and cook over medium heat.  If baking, brush patties lightly with 
     oil before cooking, bake at 350º until outside is brown and crisp and juices run clear.  
     
4.  Freeze leftovers.