This turkey was cooked by Chef James Shrader of Palace Cafe. This picture, though, has nothing to do with the sausage I'm talking about today. Sadly, such a food porn shot does not exist -- yet. But if you make this, PLEASE send me a photo!
Fans of James Shrader's Palace Cafe at 15th and Peoria know the restaurant for its scallop linguine or smoked pork loin at night.
At Sunday brunch, people are eying the Benedict Florentine, Palace Omelet and, of course, the Green Eggs and Ham, with its farm-fresh eggs, scallions, spinach and goat cheese. Mmmm ...
But you probably don't associate Shrader's Palace with ballpark food, right?
Then again, he pointed out the lobster corndogs on the appetizer menu. How the heck did we forget those?
Anyway, Shrader is one of the awesome chefs participating in the "Step Up to the Plate" fundraiser for ALS 6:30 p.m. April 21 at Cain's Ballroom. Local chefs at some of the best restaurants in town were asked to create jazzed-up stadium fare, with Shrader drawing hot dogs for his part in the competition.
Last we spoke, he's still toying with ideas for his entry. But he shared this recipe for turkey sausage, which sounded too good not to pass along.
Turkey Sausage
1/4 cup green onion, minced
1/2 cup celery, finely chopped
3 green apples, diced
1/8 cup extra virgin olive oil
4 pounds turkey breast, ground
2 tablespoons salt
2 teaspoons chipotle Tabasco
1 lemon, juiced and zested
1/2 bunch parsley, chopped
1/8 cup Worcestershire sauce
1. Saute onions, celery and apples in canola oil until tender. Let cool.
2. Place ground turkey in a large mixing bowl. Add sauteed items and the remaining ingredients. Refrigerate for 2 hours.
3. Link or patty the sausage as desired. Cook to internal temperature of 165 degrees.
Interested in the event? Tickets are $150 per person and include fantastic food, with proceeds going to a very worthy cause.
To reserve your spot, call 918-749-7997.
Peace, love and ground turkey ... XOXO
