Stack up half of the sage leaves. Typically I do the largest leaves, reserving the smaller leaves for the topping. Roll the large leaves up into a cigar. Thinly slice into strips, then mince across again into bits.

Place the ground turkey and the minced sage in a bowl with half of the salt and pepper. Combine, folding together. Patty up into 2-3 inch rounds.

In a skillet over medium heat, drizzle in about half of the oil and add the turkey rounds. Sear on each side for about 3-5 minutes until lightly firm to the touch in the center. Set aside to rest.

Cut the tomato into slices, season each side with the remaining salt and pepper. Place the tomatoes in the skillet with an additional drizzle of the olive oil. Sear until lightly golden, then flip to sear on the other side. Toss in the remaining sage leaves with an extra drizzle of olive oil. Sear until lightly cooked and crisp.

Make the stacks with the sausage on the bottom, then the tomato,k sausage and tomato. Finish with a topping of the crisp sage leaves.