© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 c leeks, well washed & sliced
2 tbsp butter
2 lbs TURKEY BREAST or TENDERLOIN, cut in 1-inch pieces
1 lb TURKEY THIGH, cut in 1-inch pieces
1 lb fatback, cut in 1-inch pieces
2 lbs pork butt, cut in 1-inch pieces
1/4 c whole mustard seeds
3-1/3 tbsp kosher salt
2 tsp ground mace
2 tsp ground white pepper
2 tsp ground cayenne pepper
2 tsp ground ginger
1 c green onions, finely chopped
1 c chervil, chopped
2 large eggs, beaten
2 c whole milk
4 bay leaves
4 thyme sprigs
1 oz olive oil
1 c yellow onion, medium-dice
1 qt rhubarb, medium-dice
1/2 750-milliliter bottle Zinfandel
1/2 c dark-brown sugar
2 c blackberries, washed & drained
1 qt TURKEY STOCK
2 tsp kosher salt
1-1/2 tsp ground black pepper
Clarified butter As needed
Arugula sprigs As needed
Turkey Sausage Prep
Sweat leeks in butter until limp; cool to room temperature.
Combine turkey with other meats, mustard seeds, kosher salt, mace, white pepper, cayenne and ginger. Add green onions, chervil and cooled leeks. Mix well. Cover and refrigerate turkey mixture at least 1 hour or overnight.
Grind chilled turkey mixture through meat grinder, using medium disk. In bowl, combine ground turkey mix, eggs and milk; mix well. Cover and refrigerate 1 hour. Poach a small quantity of sausage 10 minutes to check seasoning. Adjust as required.
Stuff sausage casings; do not twist into links. Let sausage relax 1 hour on racks over sheetpans in cooler.
Poaching Sausage
Bring salted water to boil; add bay leaves and thyme. Lower heat to simmer. Add sausage; poach for 10 minutes until almost cooked. Let cool in poaching liquid.
Cover and refrigerate on sheet-pans until cold.
Zinfandel-Rhubarb Sauce
Heat olive oil; saute yellow onion until tender and begins to brown. Add rhubarb; stir until wilted.
Add Zinfandel and bring to boil. Reduce wine by 1/2.
Add brown sugar. Stir until sugar melts. Add berries and turkey stock; bring to a boil.
Reduce heat; simmer 15 minutes until rhubarb begins to fall apart. Season with salt and black pepper. Remove from heat; cool.
Puree sauce in blender or food processor; pass through small disk of food mill.
Cover and hold for service.
Service and Plating
Per order: Brown turkey sausage in clarified butter. Slice. Fan sausage in center of plate.
Garnish with arugula and Zinfandel-Rhubarb sauce.
390 Total Calories
240 Calories from Fat
27 g Total Fat
42 % Daily Total Fat
10 g Saturated Fat
50 % Daily Saturated Fat
110 g Cholesterol
37 % Daily Cholesterol
1400 mg Sodium
1400 mg % Daily Sodium
10 g Total Carbohydrates
3 % Daily Total Carbohydrates
2 g Dietary Fiber
8 % Daily Dietary Fiber
7 g Sugars
23 g Protein
6 % Daily Protein
10 % Daily Vitamin C
8 % Daily Calcium
10 % Daily Iron