Tag Archives: turkey sausage

Sausage and Sourdough Bread Stuffing

Isn’t stuffing usually the best part of Thanksgiving? Why do we only eat it at this time of year? Sure, I guess you could argue that sage is more of a fall herb so it’s weird to eat it in the spring or summer. But who cares? Is anyone with me in getting stuffing out of the Thanksgiving rut and into mainstream life? Plus, there are so many different and exciting stuffing recipes out there that if you only eat it once a year, it will take years to try them all. Well, I’m having a small Thanksgiving dinner this week and my friend offered to bring the stuffing so it was one less thing for me to do. But since I love making stuffing, I made a batch of this Sausage and Sourdough Bread Stuffing last weekend, just for me. Shh, don’t tell anyone!

Sourdough bread is toasted in the oven before being mixed with cooked onion, celery and spicy turkey sausage. Fresh fragrant herbs of thyme, sage, and parsley bring this mixture to life and send it over the top. A quick soaking of broth, egg and water and this stuffing bakes until perfectly tender on the inside and golden and crusty on top. A helping of this served with a side veggie and you’ve got a happy dinner for any night of the week, Thanksgiving or not.

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Preheat oven to 350°F. Arrange bread in single layers on 2 jelly-roll pans. Bake at 350° for 20 minutes or until golden, rotating pans after 10 minutes. Turn oven off; leave pans in oven for 30 minutes or until bread is crisp.

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Melt butter in a large skillet over medium heat. Add onion and celery; cook 11 minutes or until tender, stirring occasionally.

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Transfer vegetables to a large bowl. Add sausage to pan. Increase heat; sauté 8 minutes or until browned, stirring to crumble. Remove sausage from pan using a slotted spoon; add sausage to vegetable mixture.

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Stir in bread, herbs, and pepper; toss. Combine broth, 1 cup water, and egg, stirring well. Drizzle broth mixture over bread mixture; toss.

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Spoon mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray; cover with foil. Bake at 350° for 25 minutes. Uncover and cook 20 minutes or until browned.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Sausage, Gravy, and Egg Breakfast Sandwiches

I’m so happy to be home. I was in Chicago two weeks ago for vacation, which was much needed, and in Atlanta last week for work. There is just something so nice about coming home to your own space, your own stuff, and your own bed. I went to bed so early last night that it’s embarrassing, especially since it was a Friday night. I woke up this morning feeling good (despite the fact I’m battling a head cold) and couldn’t wait to get back in my kitchen after two weeks away. Most people don’t think to spend their Saturday mornings cooking but it’s one of my favorite things to do. This morning I was so excited to make myself something new with these Sausage, Gravy, and Egg Breakfast Sandwiches.

English muffins are filled with turkey sausage, scrambled eggs, and a light gravy flavored with fresh thyme, garlic and onion powders, and cayenne pepper. This isn’t your ordinary breakfast sandwich. You aren’t going to find this at your local coffee drive-thru. I’m a bit of a sucker for turkey sausage breakfast sandwiches (Wawa Sizzlis are my FAVORITE!) so this was a nice healthier alternative. The best part in my opinion? The thyme in the gravy. The gravy makes this a bit of a messy sandwich but if you are eating them at home, who cares? Lick that gravy off your fingers because no one is watching. I’m heading to a tailgate tomorrow morning so I might just wrap one of these up and take it with me. No one at the tailgate will care if I lick my fingers either.

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Divide sausage into 6 equal portions; pat each portion into a 3-inch patty (about 1/4 inch thick). Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add patties; cook 2 minutes on each side or until done. Transfer patties to a plate. Reserve drippings in pan.

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 Combine milk, flour, thyme, onion powder, garlic powder, salt and cayenne pepper, stirring with a whisk until smooth. Add mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until thick and bubbly. Remove from heat.

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Heat a large nonstick skillet over medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add eggs; cook 4 minutes, stirring until curds form.

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Divide eggs evenly over bottom halves of muffins. Top each with 3 tablespoons gravy. Place 1 sausage patty and top half of muffin on each sandwich.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Sausage, Manchego, and Pepper Pizza

My pizza obsession is getting out of control. I’ve been making my own pizza for a while but lately I’ve taken to eating box after box of frozen pizza. Um, I can’t help it. Don’t judge. It’s easy, inexpensive and it tastes so good with beer on a Friday night. Hey – I don’t have a sophisticated palate. My only saving grace is that I’ve kept myself from picking up the phone and having pizza delivered. So, while I’m fooling myself into thinking that eating frozen pizza is better on my waistline (it is to a degree), I know I’m even better off making my own pizza at home where I can control the ingredients. So, here we are with this Sausage, Manchego, and Pepper Pizza I made recently.

Refrigerated pizza dough is glazed with a tasty topping of olive oil, balsamic vinegar, garlic, and oregano and then topped with chicken sausage, manchego cheese, and fresh yellow bell peppers. A little sprinkling of red pepper flake adds a kick at the end. I was able to portion out this pizza and save some for the next couple days rather than eating the whole thing in one sitting (not that I ever do that – ha!). The balsamic vinegar adds enough flavor to keep this pizza from being bland which sometimes can happen with tomato-less pizzas. The sausage was hearty and the yellow pepper adds a bright, slightly sweet burst. I loved this pizza but that is no surprise. I think I love all pizza. Even the pizza I don’t eat. I heart it.

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Place the dough in a microwave-safe bowl. Cover with plastic wrap; pierce liberally with a fork. Microwave at HIGH 10 seconds. Discard plastic wrap. Combine garlic, 2 teaspoons oregano, oil, and vinegar in a small bowl.

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Roll pizza dough on a lightly floured surface.

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Carefully remove pizza stone or baking sheet from oven. Sprinkle cornmeal over pizza stone; arrange dough on stone. Brush dough evenly with oil mixture; top with sausage, bell pepper, and cheese.

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Bake at 450°F for 13 minutes or until edges are browned. Sprinkle with remaining 1 teaspoon oregano and crushed red pepper.

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Additions: None

Omissions: None

Substitutions:

  • Basil

Overall Rating: Love It

Source: Cooking Light magazine

Sausage, Feta, and Kale Frittata

I know the holidays aren’t technically over but food-wise, for me they are. After being pretty good at home before heading to my sister’s in Texas before Christmas, I had one good day where I stayed on track, keeping away from the cookies and watching my carbs. But then, poof! The next day was all downhill. Cookie after cookie went into my mouth and I couldn’t stop for days. And then I spent the entire flight home eating ALL of the chocolate that was in my stocking because I wouldn’t let myself eat it when I got home. So now I am home and watching everything that I eat. This Sausage, Feta, and Kale Frittata will be a good start to my mornings this week while I get myself back on track.

Leafy kale, crisp red pepper, spicy turkey sausage and tangy feta cheese make up this frittata which is so easy and quick to prepare. Frittatas are such a great option for breakfast because they take no time to make, are easy to portion out, and are quick to reheat when you are on the go. This frittata has some of my favorite veggies but spinach, onion, asparagus, broccoli and any favorite cheese could be substituted. I’m happy to have this for breakfast each morning. Although eating those cookies for breakfast was pretty fun too.

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Preheat broiler to high. Combine egg whites, eggs, salt, pepper, and milk; stir with a whisk.

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Heat a 9-inch cast-iron skillet over ­medium heat. Sauté kale in olive oil until tender. Layer in sausage and bell pepper.

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Sprinkle with crumbled feta cheese.

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Carefully pour egg mixture over cheese.

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Cook over medium heat 5 to 6 ­minutes or until eggs are partially set; then broil 5 inches from heat for 2 to 3 minutes or until browned and almost set.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Cheesy Sausage Balls

I’m pretty slow to the sausage ball party. I first became aware of these little bites from Trisha Yearwood’s show on Food Network and thought that they would be a perfect little nugget for me considering how much I love sausage (turkey sausage, that is). But since then, I suddenly see sausage balls everywhere – on Pinterest, on the Today show, on my Instagram feed. Well, I figured it was high time for me to jump on the bandwagon and I was especially thrilled when I came across this recipe for Cheesy Sausage Balls which has a little different twist than your standard sausage balls.

Sausage, cheese, and quinoa make up the base of these bites which are perfect for a Thanksgiving appetizer. Instead of baking mix, these balls have cooked quinoa which is so much healthier than some floury mix. Granted, baking mixes are super simple and easier to throw into a bowl than cooking up a batch of quinoa but it only takes fifteen minutes for quinoa to cook so you can do it ahead of time and still have some leftover for another dish later. Plus, quinoa is so much better for you! The quinoa actually adds a bit of texture to these sausage balls, a bit of a pop, if you will. I haven’t tried the sausage balls made with baking mix but I don’t think I need to. I’m perfectly happy with these little guys and I bet you will be too!

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 Preheat oven to 375°F. Combine quinoa, cheese, cornstarch, black pepper and sausage in a bowl.

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Shape mixture into 40 (1 1/2-inch) balls. Place balls on a lined baking sheet coated with cooking spray.

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Bake at 375°F for 18 minutes or until lightly browned and done.

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Additions: None

Omissions: None

Substitutions:

Overall Rating: Love It

Source: Cooking Light magazine

Italian Sausage Hoagies

I really look forward to the fall and football season every year. I love when the weather gets a little cooler and I can throw together a pot of chili or soup on the stove while I watch my team play. This past weekend was the first weekend I’ve actually had since football season started to actual do whatever I wanted and make some food. It has been beautiful and warm the last several days in the Philadelphia area so I haven’t been quite ready to break out the soup recipes. I had a open house at my place on Sunday so I did all of my cooking for the week on Saturday and decided that these Italian Sausage Hoagies would be perfect for watching a little football.

Sweet turkey sausage, red peppers, onions and marinara sauce are combined and piled into hollowed out toasted hoagie rolls. Shredded mozzarella cheese is added and the sandwiches are broiled until the cheese is melted and golden brown. It’s not often that I eat hoagies like this so this was a real treat for me. I even ate my leftovers as open-faced sandwiches which I liked even better. These sandwiches are so easy to make, healthier than your typical sausage hoagie, and perfect for a tailgate or game.

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Preheat broiler to high. Hollow out top halves of rolls. Arrange rolls, cut sides up, on a baking sheet. Broil 1 1/2 minutes or until toasted. Set aside.

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Heat a large skillet over medium-high heat. Add sausage to pan; cook 2 minutes or until lightly browned, stirring occasionally. Add onion and garlic; cook 1 minute. Add marinara, bell pepper, and black pepper; bring to a boil. Reduce heat, and simmer 6 minutes or until bell pepper is crisp-tender.

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Arrange about 3/4 cup sausage mixture over bottom half of each roll; sprinkle each serving with about 2 tablespoons cheese.

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Place on a baking sheet; broil 2 minutes or until cheese melts. Top with top halves of rolls.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Turkey Sausage and Spinach Lasagna

I don’t know what has happened to me but I think I’ve turned into a little girl again getting all giddy every time Frozen comes on television. The past couple of weekends, I’ve been getting ready to cook some food and scroll through the tv stations for background noise only to find Frozen on one of the cable channels. When I see it’s on, I can’t help but turn it on. And yes, I sing at the top of my lungs. Frozen has become one of those movies I turn on whenever it’s on. I’m even pretty darn close to downloading it. I mean, I have a niece who turns six on Friday so I should at least download it so I have it available for her to watch when she visits, right? It only seems like the right thing to do. Anyway, one dish I made while belting out Let It Go was this Turkey Sausage and Spinach Lasagna.

Hot turkey sausage, fresh spinach, shallots and garlic are the basis of this lasagna which is layered with no-boil lasagna noodles, ricotta cheese, and a béchamel white sauce. Topped with mozzarella and Parmesan cheeses, this tomato-less lasagna is creamy, a little spicy, and a lot flavorful. It makes six servings so this is a great meal for a family or easy to portion control for lunches or dinner leftovers. Maybe you won’t feel like making lasagna during the summer but after watching Frozen for the umpteenth time, I felt like having a warm meal. Do you want to build a snowman?

If you like this, check out Turkey Lasagna.

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Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, stock, oil and bay leaf in a medium saucepan over medium heat, stirring with a whisk. Cook 8 minutes or until thick and bubbly, stirring frequently. Remove from heat; stir in salt and pepper. Spread 1 cup milk mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.

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Heat a large skillet over medium heat. Add 2 tablespoons water and spinach to pan; cook 2 minutes or until spinach wilts. Drain spinach, pressing until barely moist. Increase heat to medium-high. Remove casings from sausage. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Remove sausage from pan. Add shallots and garlic to pan; sauté 2 minutes. Stir in remaining milk mixture, spinach, and cooked sausage. Remove pan from heat.

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Arrange 2 noodles over milk mixture in baking dish; top with 1/2 cup ricotta and one-third spinach mixture. Repeat layers twice. Sprinkle with mozzarella and Parmesan cheese. Cover with foil coated with cooking spray. Bake at 375°F for 40 minutes. Remove foil.

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Preheat broiler to high. Broil 4 minutes or until cheese is golden brown.

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Let stand 10 minutes.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating: Love It

Source: Cooking Light magazine

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