Blueberry Turkey Breakfast Sausage

Blueberry turkey breakfast sausage with rosemary, thyme, and a little maple syrup. The blueberries soften in the skillet and burst into little pockets of jam in every bite.

If you’re skeptical about fruit in breakfast sausage, the herbs and spices keep it savory. It’s not sweet like dessert. The blueberries just add a little brightness.

These cook up in about 10 minutes and go with eggs, pancakes, waffles, or on their own.

Why You’ll Love this Recipe

• Homemade tastes better. More flavor than store-bought, and you can adjust the spices to your taste.
• Quick. 10 minutes in a skillet, start to finish.
• Naturally gluten-free and dairy-free. No substitutions needed.
• Unexpected but not weird. The fruit and herb combo works like chicken and apple sausage, just with blueberries instead.

Ingredient Notes

• Ground turkey: Use 93% lean or fattier. Too lean and the patties will be dry.
• Blueberries: Fresh is best. Frozen will bleed more into the meat.
• Maple syrup: Use pure maple syrup, NOT pancake syrup. Adds a subtle sweetness that rounds out the savory spices. You can leave it out if you prefer.
• Herbs: Dried rosemary and thyme work great here. If you have fresh, use about 1 tablespoon of each, finely chopped.

TIP

Wet your hands before forming the patties. The meat won’t stick to you and you’ll get smoother, more even shapes.

Recipe FAQs

Yes, just make sure it’s not too lean or the patties will be dry.

You can form the patties and refrigerate them overnight.

Yes. Freeze cooked patties on a baking sheet, then transfer to a freezer bag. Reheat in a skillet over medium heat.

Not really. The herbs and spices keep them savory. The blueberries add brightness, not dessert vibes.

Expert Tips

• Fold the blueberries in last. Mix all the spices into the turkey first, then gently fold in the blueberries so they stay whole.
• Don’t press down on the patties while cooking. Let them develop a nice crust on each side without squishing out the juices.
• Use a meat thermometer. Turkey is done at 165°F. These cook fast so check early to avoid drying them out.

Storage instructions

Refrigerate cooked patties in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat in a skillet over medium heat until warmed through.

Serving suggestions

I like these with eggs and something carby on the side. Gluten-Free Pancakes or Gluten-Free French Toast are the obvious pairings, or go full blueberry mode with Gluten-Free Blueberry Scones .

For a make-ahead brunch spread, these reheat well alongside Gluten-Free Breakfast Casserole or Spinach Feta Egg Muffins . Prep everything ahead and warm it all up the morning of.

More gluten-free breakfast to try

• 

  Gluten-Free Buttermilk Biscuits

• 

  Gluten-Free Cottage Cheese Breakfast Biscuits

• 

  Gluten-Free Quiche Lorraine

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.