These patties get their moistness and delicious flavor from a combination of light and dark meat. We don't recommend using all breast meat—they just won't be as good.

　　

Ingredients

3/4 pound ground turkey (not labeled "all breast meat")

　　1 medium Bosc pear (6 ounces), peeled, cored, and coarsely grated

　　1/4 cup chopped fresh flat-leaf parsley

　　2 tablespoons finely chopped fresh sage

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　1/4 teaspoon ground allspice

　　1 large egg, lightly beaten

　　Vegetable oil for brushing skillet

　　

Step 1

Makes 4 servings. Stir together all ingredients except oil in a large bowl until combined well.

　　

Step 2

Form 1/4 cups of sausage mixture into patties (3 inches in diameter; about 8 total) using moistened hands and arrange on a wax-paper-lined tray.

　　

Step 3

Lightly brush a 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.

　　

Step 4

Cook patties in batches of 4, turning over once, until browned and cooked through, about 6 minutes per batch. Transfer to a plate as cooked and keep warm, covered with foil.

　　

Nutrition Per Serving

Per serving: 173 calories

　　8 g fat (2 g saturated)

　　120 mg cholesterol

　　536 mg sodium

　　8 g carbohydrates

　　2 g fiber

　　17 g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/750329/2?mbid=HDEPI) ›

　　Cooks' note:

　　Patties can be formed (but not cooked) up to 3 hours ahead and chilled, loosely covered with plastic wrap.