Who needs pork? (Did we really just say that?) This herb- and spice-infused turkey sausage is a Mother’s Day masterpiece. Moms won’t have any idea that the patty is all turkey and no pork.

　　

Ingredients

serves 4 to 6

　　1 pound ground turkey

　　2 teaspoons finely chopped fresh thyme

　　2 teaspoons finely chopped fresh sage

　　1 clove garlic, finely chopped

　　1 teaspoon kosher salt

　　1 teaspoon fennel seed

　　1/2 teaspoon freshly ground black pepper

　　1/2 teaspoon light-brown sugar

　　1/2 teaspoon crushed red-pepper flakes

　　1/2 teaspoon freshly grated nutmeg

　　1/8 teaspoon allspice

　　2 to 3 tablespoons vegetable oil

　　

Step 1

Combine all the ingredients except vegetable oil in a large bowl. Cover with plastic wrap, and keep in the fridge overnight to chill and let the flavors marry.

　　

Step 2

Heat the oven to 200 degrees F.

　　

Step 3

Form the meat into 1 1/2-inch round patties. Heat 1 tablespoon vegetable oil in a nonstick skillet over medium heat. Once it’s hot, add the patties, as many as will fit, and cook for 5 minutes on each side, until browned and cooked through. Keep warm in the oven while repeating with the remaining oil and patties.

　　

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Step 4

Make sure to purchase regular turkey and not lean—you want your sausage to be juicy! You can freeze extra patties, uncooked, for up to 3 months.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.