New Turkey Sausage Same Bold Jimmy Dean^® Flavor

Chipotle Turkey Burgers with Adobo Mayo

Total Time: 30 min   Makes: 5 burgers

Prep time: Approx 15 min; Cook Time: 8-10 min or until Turkey sausage cooked through

Ingredients

For the Burger Patties:

½ teaspoon chili powder (or more to taste)
½ teaspoon ground cumin
1-4 chipotle peppers in adobo sauce, very finely diced (adjust to taste)
1 pound Jimmy Dean® Premium Turkey Sausage
3 tablespoons olive oil or vegetable oil, for cooking

For the Adobo Sauce:

Juice of ½ fresh lime
½ cup mayonnaise
1-2 teaspoons adobo sauce (from the can of chipotle peppers)
1 teaspoon Chili-Lime seasoning

To Serve:

Hamburger buns
Toppings: sliced avocado, cheese, tomato slices
Extra Chili-Lime seasoning (for sprinkling)

Instructions

Make the Burger Mixture:

1. In a medium bowl, combine the chili powder, cumin, and finely diced chipotle peppers.
2. Add the Jimmy Dean Premium Turkey Sausage and mix until fully combined.
3. Form into five ¼ lb patties - or roll into balls if planning to smash in the pan later.

Prepare the Adobo Sauce:

1. In a small bowl, whisk together the mayonnaise, lime juice, adobo sauce, and Chili-Lime until smooth. Set aside.

Prep the Toppings:

1. Slice avocado and tomatoes. Sprinkle with Tajin and set aside.

Cook the burgers:

1. Heat a large, heavy-bottomed nonstick skillet or griddle over medium-high heat and add oil to coat the surface.
2. Place the patties in the pan and cook 2-3 minutes per side, until fully cooked through (165°F internal temp).
3. Alternative cooking method: Place each ball in the hot skillet and smash into a thin patty using a spatula.
4. Cook until browned and crisped on both sides.

Assemble the Burgers:

1. Toast the buns if desired.
2. Spread adobo sauce on each bun half.
3. Add the cooked patty and top with cheese, tomato and avocado. Sprinkle with Chili-Lime seasoning to taste.

Turkey Sausage and Avocado Toast with Herb Dressing

Total Time: 28-30 min   Serving: 4

Prep time: Approx 20 min; Cook Time: 8-10 min

Ingredients

For the Sausage & Toast:

8 oz (225g) Jimmy Dean® Premium Turkey Sausage
1 tablespoon olive oil, for cooking
4 thick slices of hearty bread (sourdough, multigrain, or rye work well)

Avocado Cream:

2 ripe avocados, halved and pitted
¼ cup crème fraîche (or full-fat sour cream)
¼ teaspoon salt, or to taste
Freshly ground black pepper to taste
1 tablespoon fresh lime juice (from about ½ a lime)

Herb Dressing:

½ cup robust extra-virgin olive oil
¼ cup balsamic vinegar
2 tablespoons finely chopped fresh herbs (a mix of parsley, chives, thyme)
1 tablespoon honey
Kosher salt and freshly ground black pepper to taste
1 cup chopped pistachio nuts (or other nut of your choice)

Instructions

Make the Herb Dressing:

1. In a small bowl or jar, whisk together the balsamic vinegar, chopped herbs, and honey. While whisking continuously, slowly drizzle in the olive oil until the dressing is smooth and emulsified.
2. Season with salt and pepper to taste. Set aside.

Cook the Sausage:

1. Divide the Jimmy Dean Premium Turkey Sausage into four equal portions. Form each portion into a patty roughly the size of your bread slices.
2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
3. Carefully place the patties in the hot skillet. Cook for 3-4 minutes per side, until browned and cooked through. Set aside.

Whipped Avocado Cream:

1. Scoop the avocado flesh into a bowl. Add the crème fraîche, lime juice, salt, and pepper.
2. TIP: For a super-smooth texture: Use an immersion blender, food processor, or standard blender to whip the mixture until light and creamy. For a rustic texture: Vigorously mash and stir with a fork until well-combined and mostly smooth.

Assemble the Toast:

1. Toast the bread slices.
2. Place one sausage patty on top of the bread.
3. Immediately spread or pipe a generous layer of the whipped avocado cream onto each slice of toast.
4. Drizzle a small amount of dressing over the avocado cream.

Serve immediately

Caramelized Apple Sausage Rolls

Total Time: 55-60 min   Makes: 4-5 2-3” rounds

Prep time: Approx 30 min; Cook Time: 25-30 min

Ingredients

For the Sausage & Pastry:

1 sheet frozen puff pastry thawed but still cold (keep refrigerated until ready to use)
1 small apple (approx. 1 cup Granny Smith or Honeycrisp), peeled and chopped into ¼-inch pieces
2 tablespoons butter divided
¼ cup apple cider, juice or water
¼ small onion, finely chopped (approx ½ cup)
1 rib celery, finely chopped
1 pound Jimmy Dean® Premium Turkey Sausage
½ cup chopped chestnuts* (more if desired, or substitute macadamia or pine nuts)
2 tablespoons chopped fresh parsley
1-2 sage leaves, finely chopped
1 tablespoon fresh thyme leaves
½ teaspoon ground Sumac
Salt & Pepper to taste
¼ - ½ teaspoon ground hot pepper flakes (optional)
1 egg (for egg wash)
2 tablespoons Sesame seeds
2 tablespoons any large flake finishing salt
2 tablespoons fresh ground black pepper

Instructions

Caramelize the apples and onions:

1. In a small skillet, melt 1 tbsp butter over medium to low heat.
2. Add the chopped apple and cook slowly, stirring occasionally, for 5-7 minutes, when the apples are just turning golden add apple cider.
3. Cook until apples are tender and liquid is completely evaporated.
4. Remove from heat and let cool to room temperature.
5. Using the same pan add the remaining 1 tbsp butter and cook onions and celery together on a medium heat until translucent and slightly golden.
6. Set the apples and onions mixture aside and let cool to room temperature.

Prepare the filling:

1. In a mixing bowl, combine Jimmy Dean Premium Turkey Sausage, cooked apples, onion, celery, chestnuts, parsley, sage, thyme, sumac, salt, pepper, and optional hot pepper flakes. Mix well until fully combined.
2. Mix well until fully combined.

Assemble the pastry:

1. Remove the pastry from the refrigerator and working quickly to keep the pastry cold, unfold the puff pastry into a rectangle.
2. Spread the turkey filling evenly over the pastry, leaving a ½-inch border along one long edge.

Roll & slice:

1. Starting from the filled side, roll the pastry tightly into a log.
2. Press the edge to seal.
3. Slice into 2-3 inch rounds.