Name: Blueberry Turkey Breakfast Sausage ( paleo and Whole30))
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 pound ground turkey (I prefer ground thigh meat); 3/4 tsp salt; 1 tbsp fresh sage, minced (or 1/2 tsp dried sage); 1/2 tsp dried thyme; black pepper, to taste; 1 tbsp maple syrup (omit for WHOLE30); 1/2 cup fresh or frozen blueberries; 1 tbsp butter, ghee, or coconut oil for cooking

Ingredients

Scale

1 pound ground turkey (I prefer ground thigh meat)
3/4 tsp salt
1 tbsp fresh sage, minced (or 1/2 tsp dried sage)
1/2 tsp dried thyme
black pepper, to taste
1 tbsp maple syrup (omit for WHOLE30)
1/2 cup fresh or frozen blueberries
1 tbsp butter, ghee, or coconut oil for cooking

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Instructions

In a large bowl, combine turkey, salt, sage, thyme, pepper, and maple syrup until well incorporated. Gently fold in blueberries.
Roll into 8 even sized balls and gently flatten to about 1/2 inch thick.
Heat tablespoon of fat of choice in a large skillet on medium heat. Add in turkey patties and cook for about 4-5 minutes, until nice a brown on bottom. Flip and press down slightly to flatten a bit more. Cook for another 4 minutes, until cooked all the way through.
Enjoy! Leftovers can be stored in fridge for 2-3 days and frozen for several months. Simply reheat in toaster oven or oven in covered baking dish.

Notes

I prefer ground turkey thigh meat for breakfast sausages. Do not use extra lean as sausages will be too dry. You can also use ground pork if you like.