Ingredients:

  • 1.5 lbs (680g) Ground Turkey (93% lean)
  • 1 tbsp Olive Oil
  • 1/2 medium Yellow Onion, finely diced (approx. 1/2 cup / 75g)
  • 2 cloves Garlic, minced
  • 1/4 cup (15g) Fresh Parsley, chopped
  • 1/4 cup (15g) Fresh Sage, chopped
  • 1 tbsp Fresh Thyme leaves, chopped
  • 1 tsp Dried Marjoram
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Allspice
  • 1 large Egg, lightly beaten
  • 1/4 cup (30g) Panko Breadcrumbs
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • Natural Sausage Casings (optional, about 4-5 feet)
  • 2 lbs (900g) Sweet Potatoes, peeled and cubed
  • 1/4 cup (60ml) Milk (or dairy-free alternative)
  • 2 tbsp Unsalted Butter (or vegan butter)
  • 1/4 tsp Ground Cinnamon
  • Salt and Pepper to taste
  • 2 tbsp Unsalted Butter
  • 2 tbsp All-Purpose Flour
  • 2 cups (475ml) Chicken Broth (low sodium)
  • 1 cup (240ml) Apple Cider
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Dijon Mustard
  • 1/2 tsp Dried Thyme
  • Salt and Pepper to taste

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Combine ground turkey, sautéed onion/garlic mixture, herbs, spices, egg, breadcrumbs, salt, and pepper in a large bowl. Mix gently but thoroughly.
  2. If using casings, rinse them well. Attach the casing to your sausage stuffer, and carefully stuff the turkey mixture into the casings, twisting to create individual sausages. Otherwise form patties.
  3. Heat skillet over medium heat. Cook bangers until browned on all sides and internal temperature reaches 165°F (74°C).
  4. Boil sweet potatoes until tender. Drain and mash with milk, butter, cinnamon, salt, and pepper until smooth and creamy.
  5. Melt butter in a saucepan. Whisk in flour to create a roux. Gradually whisk in chicken broth and apple cider. Bring to a simmer and cook until thickened. Stir in apple cider vinegar, Dijon mustard, thyme, salt, and pepper.
  6. Spoon sweet potato mash onto plates. Top with turkey bangers and ladle generously with apple cider gravy. Garnish with fresh herbs, if desired.