Active Time: 45 Minutes
Total Time: 2 Hours
Dry mix together the microcrystalline cellulose and iota carrageenan.
In a small pot pour the water and begin to whisk. Slowly sprinkle in the dry mixture.
Heat the water mixture to a boil while stirring constantly. Once thickened remove from the heat and allow it to cool slightly.
In a stand mixer with a paddle attachment combine the ground turkey, thyme, maple flavor drops, sorbitol, salt, fennel seeds, cayenne pepper, black pepper, garlic and celery seed.
Begin mixing low speed until combined about 1 minute.
Add the fat replacement mixture and mix on medium speed for 1-2 minutes or until the mixture begins to stick to the sides of the bowl.
Once hydrated, roll the sausage between a sheet of plastic wrap to create a log, roll nice and tight. Cut the log into 8 patties. Alternately you can form the patties by hand to your desired size.
In a medium heavy bottom heat pan on medium high heat. Add a splash of vegetable Oil and sear the sausage patties for 2 minutes on each side or until golden brown. The internal Temperature should reach 165°F. Serve Immediately.
In a medium heavy bottom pan on medium heat add the oil. Add the onion and garlic and sweat for 5 minutes.
Add the butter and cook for an additional 5 minutes without browning the onions.
Reduce the heat to low, add sweet potato, turkey thigh meat and gravy. Cook for 20 minutes or until the sweet potatoes are soft.
Season with salt and pepper and serve immediately or chill for future use.
February 7, 2020 2:44 pm
Do you by any chance have any more recipes using MCC? I am wondering how it would work in meatloaf, for example, but also whether it has fat-replacement applications outside of ground meat. Thanks!
February 7, 2020 2:50 pm
We do not have any other MCC recipes right now but it will work in meatloaf the same way that it worked in these turkey patties. MCC can be used as a fat replacer in various bakery and meat applications.