Christina’s Turkey Breakfast Sausage

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A couple of months ago this turkey sausage recipe was floating around the Hashimoto’s diet facebook group from my friend Christina’s blog and I meant to make them immediately, but since I am not a huge poultry fan I kind of forgot. Well, I keep seeing rave reviews posted about them, so when I came across some quality ground turkey I knew exactly what I was going to make. I shouldn’t have waited so long because they are awesome! They are a great change from the beef patties I am so used to eating every morning, and have a nice spicy flavor to them. You can easily double the recipe and freeze for quick reheats in the morning – my preferred method of AIP breakfast.


5.0 from 2 reviews
Christina's Turkey Breakfast Sausage
Prep time
Cook time
Total time
Adapted from a clean plate
Serves: 4
  • 1 pound ground turkey
  • 2 teaspoons fresh sage
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon cinnamon
  • 1 teaspoon sea salt
  • 2 tablespoons coconut oil
  1. Combine all ingredients except the oil and refrigerate for at least 30 minutes, overnight preferred.
  2. Add the oil and shape into four patties. Cook in a lightly oiled skillet over medium heat, about five minutes per side or until no longer pink in the middle. Alternatively, bake at 400F for 25 minutes. Serve hot.

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.


  1. Leanna says

    Is it ok to substitute olive oil for coconut oil? I am allergic to coconut.



    • says

      I would suggest using a more stable fat like duck fat, lard or tallow, because it isn’t good to cook olive at high-heat.

    • says

      Hi Maria,
      Those are some zucchini sautéed in coconut oil along with some sauerkraut. I’d say the zucchini take about 10 minutes to fry up. Good luck!

  2. Michelle says

    This recipe was awesome! I am eating about 90 percent aip now, and struggling to find some main recipes that my whole family would also eat as well. Breakfast was my hardest time, and this is such a hit!! I am so excited to find a whole bunch of recipes here that I can finally eat and have such taste. As I have a celerry allergy, I can never find aip friendly sausages in a store, and these are so much healthier and yummier! Trying another recipe tonight. Your site is making a huge difference to me! Michelle

  3. says

    Bethie, why not use another solid cooking fat–lard, tallow, or duck fat, made from pastured animals? I think this would be better than making them without oil. Meals need fats in order to help us assimilate nutrients and satiate us.

  4. Allison says

    I made these using chicken and got rave reviews from my friends!! Thanks for a great recipe!!

  5. Cindra says

    These are fantastic! I was unsure about the cinnamon, but my daughter encouraged me to try it, they were perfect!!! We are so glad to have discovered your website Mickey! After many years of struggling with physicians, I have been diagnosed with Hashimoto’s, and my 19 year old daughter was recently diagnosed with Proctitis. As a more holistic minded family we opted to try an AIP diet and other lifestyle changes (yoga & meditation) before considering conventional treatments. Your website has been so very useful on getting us started down the road to better health! Thank you for your knowledge, wisdom and creativity!



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