I love my standby breakfast of Chicken Apple Sausages. But, these use the fresh tarragon growing in my garden. They are also easy to freeze. I also try to diversify the meat I am using for my food dishes. Red meat can have such a distinct taste, that it competes with other subtle flavors in a dish. That is when I opt for ground free range turkey or chicken instead. It balances the delicate flavors of fresh herbs extremely well and can lighten up a dish.
Tarragon has a great anise flavoring. I eat these for both lunch and breakfast. I put them in my daughters lunch. They would be great crumbled in a soup or made into meatballs for a slow cooker recipe.
I have a recipe template I always adhere to:
PROTEIN, FLAVOR, VEGETABLE (aka PFV)
I pick a protein, choose a flavor to pair with it, then use a vegetable to tie it all in together. I do this with casseroles, slow cooker recipes, dinner dishes.
Here are some examples:
Turkey, oregano, kale (notice the PFV order)
Turkey, thyme, onions
Chicken, tarragon, squash
Chicken, sage, chard
Beef, garlic, broccoli
Salmon, lemon, capers, cauliflower (notice I added 2 flavors)
With this basic structure I can create endless amount of recipes! In the Turkey paired with tarragon and onions. Easy!
- 1 pound ground turkey
- 1 heaping Tbls fresh tarragon chopped
- ½ onion finely chopped
- 2 tsp. apple cider vinegar
- 2 tsp coconut aminos
- pinch salt
- In a bowl, mix all the ingredients with clean hands. Form into 3 inch sized flat patties and place on a parchment lined cookie sheet. Cook in a 350 degree oven until turkey reaches an internal temperature of 160 degrees (about 20-25 minutes). I use an oven safe thermometer so that when they reach 170 I take them right out. You may notice that I cook them until 170 even though the USDA says 160 degrees is safe. I tend to be a little conservative about internal cooking temperatures. Drives my friends a little crazy. Overcooked turkey is very dry however, so I use the thermometer.
- I ate these patties tonight on a raw kale salad I massaged with a bit of olive oil and salt. I sliced some strawberries and threw them in. Strawberries and raw kale love each other. It was an amazingly simple and easy dinner. These patties have the wonderful anise flavor from the tarragon that really pops. Great to store in the freezer for later use