These patties get their moistness and delicious flavor from a combination of light and dark meat. We don't recommend using all breast meat—they just won't be as good.
Ingredients
3/4 pound ground turkey (not labeled "all breast meat")
1 medium Bosc pear (6 ounces), peeled, cored, and coarsely grated
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh sage
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground allspice
1 large egg, lightly beaten
Vegetable oil for brushing skillet
Directions
Makes 4 servings. Stir together all ingredients except oil in a large bowl until combined well.
Form 1/4 cups of sausage mixture into patties (3 inches in diameter; about 8 total) using moistened hands and arrange on a wax-paper-lined tray.
Lightly brush a 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.
Cook patties in batches of 4, turning over once, until browned and cooked through, about 6 minutes per batch. Transfer to a plate as cooked and keep warm, covered with foil.
