Serves 4

These patties get their moisture and delicious flavor from a combination of light and dark turkey meat. Yum!

¾ pound ground turkey
1 medium Bosc pear, peeled, cored, and coarsely grated
¼ cup chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh sage
¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground allspice
1 large egg, lightly beaten

Vegetable oil for brushing skillet

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

Form ¼ cups of sausage mixture into patties (3 inches in diameter; about 8 total) using moistened hands and arrange on a waxed-paper-lined tray.

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

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.