Blueberry turkey breakfast sausage with rosemary, thyme, and a little maple syrup. The blueberries soften in the skillet and burst into little pockets of jam in every bite.
If you’re skeptical about fruit in breakfast sausage, the herbs and spices keep it savory. It’s not sweet like dessert. The blueberries just add a little brightness.
These cook up in about 10 minutes and go with eggs, pancakes, waffles, or on their own.
Why You’ll Love this Recipe
Ingredient Notes
- Ground turkey: Use 93% lean or fattier. Too lean and the patties will be dry.
- Blueberries: Fresh is best. Frozen will bleed more into the meat.
- Maple syrup: Use pure maple syrup, NOT pancake syrup. Adds a subtle sweetness that rounds out the savory spices. You can leave it out if you prefer.
- Herbs: Dried rosemary and thyme work great here. If you have fresh, use about 1 tablespoon of each, finely chopped.
TIP
Wet your hands before forming the patties. The meat won’t stick to you and you’ll get smoother, more even shapes.
Recipe FAQs
Yes, just make sure it’s not too lean or the patties will be dry.
You can form the patties and refrigerate them overnight.
Yes. Freeze cooked patties on a baking sheet, then transfer to a freezer bag. Reheat in a skillet over medium heat.
Not really. The herbs and spices keep them savory. The blueberries add brightness, not dessert vibes.
Expert Tips
Storage instructions
Refrigerate cooked patties in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat in a skillet over medium heat until warmed through.
Serving suggestions
I like these with eggs and something carby on the side. Gluten-Free Pancakes or Gluten-Free French Toast are the obvious pairings, or go full blueberry mode with Gluten-Free Blueberry Scones.
For a make-ahead brunch spread, these reheat well alongside Gluten-Free Breakfast Casserole or Spinach Feta Egg Muffins. Prep everything ahead and warm it all up the morning of.
More gluten-free breakfast to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Blueberry Turkey Breakfast Sausage
Ingredients
- 1 lb ground turkey
- 1 tablespoon maple syrup
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon dried rosemary - roughly chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- 1/2 cup fresh blueberries
- 1 tablespoon olive oil or avocado oil
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Instructions
- In a large bowl, combine 1 lb ground turkey, 1 tablespoon maple syrup, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon garlic powder, 1 teaspoon dried rosemary, 1/2 teaspoon dried thyme, and 1/2 teaspoon ground nutmeg. Mix until spices are evenly distributed.
- Gently fold in 1/2 cup fresh blueberries, being careful not to break them.
- Form mixture into 8-10 patties.
- Heat 1 tablespoon olive oil or avocado oil in a large skillet over medium-high heat.
- Cook patties in batches, 3-5 minutes per side, until browned and cooked through to 165°F.
Notes
- Gluten-free: This recipe is naturally gluten-free. Just double-check your spices and all ingredients to be sure.
- Turkey: Use 93% lean or fattier. Extra lean will make dry patties.
- Fresh herbs: Use 1 tablespoon each of fresh rosemary and thyme, finely chopped, if you have them.
- Make ahead: Form patties the night before and refrigerate. The flavors develop as they sit.
- Storage: Refrigerate up to 4 days, freeze up to 3 months. Reheat in a skillet.
Nutrition
OK, I’m a vegetarian, but I just had to comment to say how creative I think this is! Way back before I turned veg, my fiance and I made blueberry burgers and I remember them being so good! Definitely an unexpected combo but it works!
This totally reminds me of a turkey burger I made a few years ago with blueberry compote! Such a weird combo but it worked so well! Now I’m thinking this would also work well with a chickpea burger too!
Aw thank you!! You are seriously so sweet
Unique flavor combination! Creative!