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Crumble ground turkey into a large mixing bowl. Tear bread into large pieces and place in food processor. Add onions and all seasonings. Pulse until everything is in uniform crumbs. Add chicken broth and pulse until combined. The amount of broth will depend on the dryness of your bread - it should have the consistency of oatmeal. (And yes, it looks pretty disgusting). Add bread mixture to the turkey in the bowl and combine thoroughly (I use my hands for this). Cover and refrigerate overnight to let flavors blend. Heat olive oil in skillet. Shape sausage into 16 patties and fry until cooked through.
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham