| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Low-fat, Breakfast |
6 |
Servings |
INGREDIENTS
| 1 |
|
Poblano chili; roasted, ste mmed and seeded |
| 1/2 |
c |
Tightly packed fresh cilantr o |
| 1/2 |
c |
Tightly packed fresh italian parsley |
| 1/2 |
c |
Tightly packed romaine lettu ce |
| 1 |
|
Bay leaf |
| 2 |
ts |
Dried oregano; crushed |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground pepper |
| 1/8 |
ts |
Ground cumin |
| 1/8 |
ts |
Ground cloves |
| 1 |
lb |
Ean ground turkey; (99% fat free) |
INSTRUCTIONS
1. In a food processor, place all of the ingredients except the turkey,
and process until smooth. Scrape the mixture into a medium-size bowl. Add
the turkey and combine well with your hands until the spice mixture is
evenly distributed. Cover and refrigerate for at least 4 hours to let the
flavors meld. 2. Heat a nonstick skillet over medium heat. Form the
sausage into 3" patties. Fry the patties for 3 to 5 minutes, turning once,
until lightly browned. Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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