St. Patrick's Day Feast: "Bangers and Mash"

"Bangers and Mash"

Serving Size: 1 "Banger", 1/2 cup "Mash", 1 cup Brussels Sprouts
Servings per recipe: 4

"Bangers":
1 package Trader Joe's Smoked, Apple, and Chardonnay Chicken Sausage

"Mash":
1 head (~1lb) Cauliflower
Cumin, Salt, and Pepper, to taste
Spray Olive Oil

Brussels Sprouts:
2 Bags Trader Joe's Brussels Sprouts
Salt and Pepper, to taste
Spray Olive Oil

Prepare Mash First...
Pre-heat oven to 400 degrees. Spray baking sheet with spray olive oil.
Trim the bottom of the cauliflower then slice head into about five evenly thick pieces. Break slices of cauliflower by hand onto the baking sheet and distribute evenly.
Season with desired amount of salt, pepper, and cumin. Spray and evenly coat the cauliflower in olive oil.
Roast in oven for about 40 minutes.

Prepare Brussels Sprouts:
Coat another baking sheet with spray olive oil.
Trim the bottoms of the Brussels sprouts off and slice in half.
Spread evenly on second baking sheet, season with salt and pepper, and coat with spray olive oil.
Add to oven with 25 minutes remaining on the cauliflower, and roast.

Once the Cauliflower and Brussels Sprouts are done, turn down the oven to 325 degrees and put the "Bangers" in the oven for 12-14 minutes (on baking sheet or directly on rack).

While the "Bangers" are cooking, prepare the "Mash".
Puree the roasted Ccauliflower in the food processor until smooth (no need to add oil or a thinner).

Once the "Bangers" are done and the "Mash" is made, plate and enjoy!

Notes:
Being Irish, I couldn't let St. Patrick's Day go by without attempting to make an Irish inspired meal, of course while lightening it up a bit.
I was really in the mood for something simple and cheap, but still delicious (staple qualities of Irish food) so I went for the "Bangers and Mash".

Traditionally, the Bangers are pork sausage but I decided to go with a healthier chicken sausage. I chose the Smoked, Apple, and Chardonnay Chicken Sausage because Bangers usually have a mild flavor and can be served for both breakfast and dinner. It was also a nice change from the savory Spicy Italian Chicken Sausage I usually cook with. (Don't worry, this sausage is not a "sweet" sausage, I think it actually worked perfectly, a nice balance of savory and sweet.)
I decided to turn the mashed potatoes into mashed cauliflower to still get the starchy texture and flavor but all the health benefits of a vegetable substitution.

I hope you enjoy my rendition of "Bangers and Mash"!

Turkey Burgers with Avocado Spread

Turkey Burgers with Avocado Spread: 
(makes about 4 burgers)

Turkey Burger:
1 lb Lean (White) Ground Turkey Meat
1 Jalapeno; diced
2-3 Tbs Yellow Onion; finely chopped
~1/4 cup (or a little less) Panko Bread Crumbs
3 Tbs Egg Whites (or one whole egg)
1-2 Tbs BBQ Sauce
Few Dashes of Worcestershire Sauce
Palm of Fresh Parsley; finely chopped
Hot Sauce (to taste)
Salt & Pepper

Avocado Spread:
1 Medium Avocado; pitted, pealed, and cubed
Fresh Parsley; chopped (to taste)
Salt & Pepper

Veggie Accompaniments:
Keep them simple!
I just sauteed up some thickly sliced zucchini and yellow squash with a little olive oil and salt & pepper.
Green beans, asparagus, or a light, fresh salad would also go well.

Roll of your liking (I used 1/2 of a Trader Joe's Rustic Roll)

Mix all ingredients for burgers in a large bowl. You don't want to mix too much, just so that all ingredients are incorporated into the meat. Over mixing will ruin the texture of the burgers.
(Tip: mix all ingredients before adding ground turkey then just lightly combine with hands.)

Prepare the burgers however you like: grill, pan fry, or broil. Broiling might be the best way to retain moisture in the burgers. Covering with foil will also help keep the burgers juicy. Turkey burgers do have a tendency to dry out more easily than beef burgers. Using "less lean" ground turkey will help keep them moist but at the cost of a slightly higher fat content (some will fat cook out).

Spread avocado paste onto bun (as much as desired) and add burger. Serve with the veggies of your choosing and ENJOY!

Note: this recipe is inspired/ adapted from some amazing turkey burgers I had at a cookout a while back, made by my friend Marcela's husband, KB.