Turkey, Walnut and Mushroom Sausage

  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 45 mins


2tablespoons olive oil
1-3/4cup (4 oz.) finely chopped mushrooms, either all one kind or a combination
1pound ground turkey
1cup (4 oz.) finely chopped California walnuts
1tablespoon Dijon mustard
2teaspoons Worcestershire sauce
1/4cup minced shallot OR green onion
1teaspoon (1 large clove) garlic, minced
2teaspoons dried sage OR 2 tablespoons chopped fresh sage
1teaspoon dried thyme
1teaspoon salt
1/2teaspoon ground pepper


  1. Heat 1 tablespoon of the oil in a skillet over moderate heat.  Add the mushrooms and cook for about 5 minutes, stirring frequently, until the mushrooms soften.  Set aside to cool.

  2. In the meantime, in a large bowl combine the turkey, walnuts, mustard, Worcestershire sauce, shallot, garlic, sage, thyme, salt and pepper.  Add the cooked mushrooms and the remaining 1 tablespoon of olive oil.  Using your hands or a large spoon, mix vigorously until thoroughly combined.  Cover and refrigerate for 30 minutes (or overnight if you wish).        

  3. With your hands, using about 1/2 cup turkey mixture for each sausage, shape and pat into 8 patties, or burgers, each about 4 inches across.            

  4. Coat a large skillet with nonstick cooking spray and place over medium-high heat.  Cook about 4 minutes on each side, until well browned and fully cooked.


Recipe courtesy of Chef Roxanne O’Brien of Taylor’s Market in Sacramento, CA

Nutritional Info *per serving

  • Calories 220
  • Glycemic Load 0
  • Fat 17g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 5g
  • Cholesterol 40mg
  • Sodium 380mg
  • Potassium 280mg
  • Carbohydrate 4g
  • Fiber 1g
  • Sugars 1g
  • Protein 14g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 8%