Best Italian Turkey Sausage Recipes

HOMEMADE ITALIAN TURKEY SAUSAGE

Steps:

• In a bowl, combine the turkey, garlic powder, fennel seed, sugar, salt, oregano and pepper. Cover and refrigerate for at least 8 hours or overnight. Shape into eight patties. Cook in a nonstick skillet coated with cooking spray for about 3 minutes on each side or until a thermometer reads 165°. Or crumble turkey into a nonstick skillet coated with cooking spray. Cook and stir for about 4 minutes or until meat is no longer pink.

ITALIAN TURKEY SAUSAGE AND PEPPERS WITH BOW TIE PASTA

Steps:

• Saute onion, peppers and pepper flakes in olive oil until onions start to brown.
• Add garlic, salt, pepper, basil and oregano. Set aside.
• Prick sausage links with a fork.
• Saute in skillet with a little olive oil over medium heat until brown.
• Add wine vinegar and canned tomatoes (with liquid).
• Add the sautéed vegetable mixture.
• Cover and simmer for 20 minutes.
• Meanwhile cook pasta al dente.
• Add cooked pasta to sausage and pepper mixture.
• Stir and serve.

LENTIL STEW WITH ITALIAN TURKEY SAUSAGE

Steps:

• Combine 2 cups broth, onion, and celery in a large saucepan over medium heat. Bring to a simmer and cook until softened, about 10 minutes.
• At the same time, heat a large skillet over medium-high heat. Fry sausage links in the hot skillet. Pierce casings with a fork to allow juices to run out and cook in the bottom of the pan. Cook until browned, 5 to 7 minutes. Remove to a plate to cool. Slice into thin slices.
• Deglaze the skillet with about 1/4 cup chicken broth. Add the pan drippings to the saucepan, along with any remaining chicken broth, lentils, tomato sauce, and pepper. Bring to a simmer.
• Reduce heat to medium, cover, and simmer, stirring occasionally, until lentils are tender, 25 to 30 minutes. If more liquid is needed, add water in small increments.
• Add sliced sausage, heat through, and serve.

ITALIAN TURKEY SAUSAGE PIZZA

Steps:

• Mix yeast and water in a large bowl; place in warm spot for about five minutes.
• Sift flour, salt, and sugar into the yeast. Mix well, then add olive oil and form a soft ball.
• Knead on floured surface until soft and elastic (about five minutes).
• Shape into ball and place in a lightly oiled bowl.
• Cover with a clean towel and place in a warm spot for about one hour.
• Punch down dough and reshape into ball. Cover and let sit another 20 minutes, or until it rises again.
• Preheat oven to 375 degrees.
• Shape dough into flat round shape and stretch onto pizza pan or hand toss and place on floured surface.
• Press fingertips into surface of dough until entire surface is dimpled.
• Brush olive oil over entire surface of pizza dough.
• Combine tomatoes, basil, 1 tsp salt, garlic and onion powder, and garlic together.
• Divide and spread evenly over dough.
• In layers add sausage, onion, mushroom, and cheeses.
• Sprinkle crust with left over parmesan cheese.
• Bake in oven for 25 minutes or until crust is golden and cheese is gooey.
• Remove from oven and let rest for 5 minutes before slicing.

ITALIAN HOT TURKEY SAUSAGE AND BLACK-EYED PEAS

Steps:

• Heat the olive oil in a large skillet over medium heat; cook and stir the onion and celery in the hot oil until softened, about 3 minutes. Stir in the garlic and oregano, let cook for 1 more minute. Push the cooked ingredients to the sides of the pan. Cook sausage meat in the center of the pan until no longer pink, about 5 minutes.
• Stir in the tomatoes, black-eyed peas, and chicken broth. Cover the skillet and reduce heat to medium-low. Let the mixture simmer until the vegetables are tender and the meat is thoroughly cooked, stirring occasionally, 18 to 20 minutes. Mix in the broken spaghetti and let the mixture cook until the pasta is tender, 6 to 8 minutes. Ladle into a heated serving bowl and sprinkle with Parmesan cheese.

TURKEY AND ITALIAN SAUSAGE MEATLOAF

Steps:

• With one hand, mix the ground turkey, Italian sausage and steak seasoning together in a bowl.
• Add the rest of the ingredients and mix well with your hands.
• Smooth mixture out in same bowl and cover with plastic wrap.
• Refrigerate for at least one hour.
• Preheat oven to 350°F.
• Remove meat mixture from the refrigerator.
• Put the meat mixture in a baking dish or cake pan.
• Shape it so that the meat does not touch the sides of the dish or pan.
• This allows room for the meatloaf to expand.
• Bake for an hour to an hour and 15 minutes, depending on thickness of the loaf.
• Remove from oven and let stand for about 10 minutes to allow meat to"set".

TURKEY BREAST STUFFED WITH ITALIAN SAUSAGE AND MARSALA-STEEPED CRANBERRIES

Steps:

• Put the cranberries and Marsala into a small saucepan and bring to a boil, then take off the heat and leave to one side.
• Put the oil into a large frying pan or similar heavy pan, and fry the shallots for a minute or so, then add the spices and chopped sage, turning them in the soft shallots.
• Squeeze the sausage meat out of its skins, add to the pan, and break it up-using a wooden fork and spatula for ease-turning it in the hot pan until it loses its pinkness. This will take about 5 minutes.
• Take the frying pan off the heat and turn the contents into a large bowl, mixing in the steeped cranberries and any Marsala clinging to them, and leave to cool. You can cover with plastic wrap and put in the refrigerator for up to 2 days at this stage. When you are ready to stuff the turkey breast, take the bowl of sausage meat out of the refrigerator.
• Preheat the oven to 400°F.
• Uncover the bowl of sausage meat, add the eggs, Parmesan, and bread crumbs and-I use my hands for this-mix well. Lay the butterflied turkey joint out in front of you. It really does look like a butterfly, though admittedly a fleshy one. Spread the stuffing out first in the slight cavity in the center of the butterfly and then outward onto the wings though not going right up to the edge (or it will squidge out when cooking) but as evenly as possible over the whole joint.
• Carefully, in one swift but steady movement, fold one "wing" over the other to close the joint, and then sit the turkey in a large roasting pan, breast bone (or where the breast bone would be) on top as it would look were it the whole bird, with the pointier bit farthest away from you. Thread 2 skewers through the base-i.e., the widest part that is nearer you-to keep it closed, and smear it all over with the duck or goose fat.
• Roast the turkey breast for 2-2 1/2 hours, then check it is cooked with a turkey or meat thermometer. When cooked, it should read 165°F in the center. (If you're leaving it to rest, as you should, or to cool, you could take it out at 160°F-it will retain heat and continue to cook for a short while once out of the oven.)
• Flex your muscles, then lift out onto a cutting board, and leave to rest for at least 20 minutes. Or leave to get cold if you are eating it as part of a cook-ahead buffet.
• Cut through the whole joint in wide slices right across; they will need to be quite thick, at least 1/2 inch, maybe 1 inch, to keep the stuffing intact within the slice.
• As you place it on table or sideboard, dot around it the condiments of your choice: I revert to Christmas in Italy here by putting a lusciously extravagant pot or two of Italian mostarda di Cremona on the table alongside: this is a hot and sweet preserve of mustardy candied fruits that gleam beautifully and taste both festive and fabulous.

ITALIAN SAUSAGE TURKEY BURGERS AND FENNEL SLAW

Steps:

• In a heavy skillet over medium heat warm about 1 to 2 teaspoons olive oil. When hot add in chopped onions and cook until wilted. Stir in minced garlic, basil and oregano. Cook for 1 to 2 minutes. Remove from heat and allow to cool.
• In a large mixing bowl combine the ground turkey, sausage and cooled onion mixture. Add fennel fronds and chili sauce to meat. Season with salt and black pepper. Mix only to combine and shape into 4 patties. Allow to rest at room temperature while preparing slaw.
• In a medium bowl toss together together the fennel, cabbage and green onions. In a small bowl whisk together the olive oil, vinegar and sugar. Pour over salad ingredients tossing to coat. Season with salt and pepper to taste.
• Preheat a heavy skillet or flat griddle over medium high heat. Drizzle the burgers with olive oil and place oiled side down on preheated pan. Cook turning once until cooked through, approximately 5 minutes per side for 3/4 inch patties. When turning drizzle top with olive oil before turning.
• When burgers are cooked through turn off heat, top with a slice of cheese. Tent with foil and let stand for 2 minutes. Place burgers on individual serving plates with the slaw, garnish with fennel fronds and enjoy.

SWEET ITALIAN TURKEY SAUSAGE

Steps:

• Combine all ingredients an mix thoroughly.
• Shape into patties, links, or crumble into skillet and brown over medium heat.
• Mixture may be made in advance up to 36 hours and let sit in the refrigerator to absorb the flavors, or can be shaped and frozen until ready to use (do not re-freeze previously frozen ground turkey). Thaw in the refrigerator.

PASTA PRIMAVERA WITH ITALIAN TURKEY SAUSAGE

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
• Place sausage in a large skillet over medium heat and cook until evenly brown; set aside.
• Heat 3 T oil in skillet. Stir in garlic and onion, and cook until tender.
• Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
• Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.

ITALIAN (TURKEY) SAUSAGE PASTA CASSEROLE

Steps:

• Boil, cook and drain pasta.
• Brown turkey in a large pan till mostly brown then add tomatoes, beans, and pepper flakes. Simmer for 10 minutes.
• Add zucchini and simmer for 2 to 3 minutes. Stir in parmesan.
• Spray a oven safe 9x13 inch dish with cooking spray and place half the cooked pasta in the bottom. Add half the turkey mixture on top of the pasta and then half of the mozzarella on top of that. Layer the rest in the same fashion. Put into a 400 degree oven for 10 to 15 min, till cheese is melted and browned.

ITALIAN (TURKEY) SAUSAGE SOUP

Steps:

• Place vegetables, broth, tomatoes, and meat in crockpot.
• Stir in spices.
• Cover and cook on low heat for 5-6 hours until veggies are tender.
• Ladle into bowls and sprinkle with desired toppings.
• *For stove-top method* Remove sausage from casings, dice onions, and chop potatoes into bite-sized chunks.
• Drizzle a tablespoon or two of oil (I use extra virgin olive oil) into a large pot. Over med to med-hi heat, add in meat, using wooden spoon to help break it up into smaller pieces.
• Once sausage has browned, add in onions (if desired, use some freshly minced garlic and add here). Saute' for a few minutes until softened.
• Pour in tomatoes, broth, and stir in the seasonings (omit garlic powder if using fresh garlic). After liquid comes to a bubble, drop in the potatoes, reduce heat, and cook until potatoes are at desired tenderness.
• Ladle into bowls and sprinkle with desired toppings.

TURKEY ITALIAN SAUSAGE AND BROCCOLI RABE SOUP

Steps:

• For the sausage, start the night before and mix ground turkey with the rest of the ingredients. The mixture might be a bit loose without the Panko/bread crumbs. Add just enough to make a sticky mixture that will make good meatballs. Set in fridge to marry over night. To make the soup: In a skillet with a little olive oil, scoop meat mixture with a very small ice cream scoop as little balls. Continue in batches browning on all sides. Set aside. Boil a large pot of well salted water. (Salty like the sea.) Rough chop the Broccoli Rabe into 1 - 2 inch pieces. Par boil to remove bitterness. Strain and taste. If too salty, give it a rinse. Set aside. In a soup pot cook onion then garlic in a little olive oil over low heat. Add chile or dried flakes. Add stock, thyme, garlic granules, ground pepper, lemon zest, nutmeg. Bring to a boil. Add pasta and cook until al dente. Add meatballs and broccoli rabe back to the pot. Turn off heat. Serve with cheese and pass bread at the table.

SKINNY ITALIAN TURKEY BREAKFAST SAUSAGE

Steps:

• In a large bowl, combine all of the ingredients except olive oil spray. Form the mixture into six 3- to 4-inch diameter patties. Lightly coat a 12-inch nonstick skillet with olive oil spray and heat the pan over medium heat. Brown the patties on both sides, about 4 minutes per side, until cooked through. Serve hot.

ITALIAN-INSPIRED VEGETABLE SOUP WITH TURKEY SAUSAGE (WW INSPIRED

Steps:

• Saute olive oil, garlic, onions, and fennel in a large pot over medium high heat for 3-4 minutes. In a separate small skillet, cook the sausage links by browning them first on medium heat and then adding the water and covering for approximately 5-7 minutes.
• Once the onions, garlic, and fennel are aromatic and translucent, add the rest of the ingredients and bring to a boil. Reduce heat to low and simmer, partly covered, for about 10-15 minutes.

TURKEY BREAST STUFFED WITH ITALIAN SAUSAGE & MARSALA-STEEPED CRANBERRIES RECIPE - (4.5/5)

Steps:

• Put the cranberries and Marsala into a small saucepan and bring to a boil, then take off the heat and leave to one side. Put the oil into a large frying pan or similar heavy pan, and fry the shallots for a minute or so, then add the spices and chopped sage, turning them in the soft shallots. Squeeze the sausage meat out of its skins, add to the pan, and break it up— using a wooden fork and spatula for ease—, turning it in the hot pan until it loses its pinkness. This will take about 5 minutes. Take the frying pan off the heat and turn the contents into a large bowl, mixing in the steeped cranberries and any Marsala clinging to them, and leave to cool. You can cover with plastic wrap and put in the refrigerator for up to 2 days at this stage. When you are ready to stuff the turkey breast, take the bowl of sausage meat out of the refrigerator. Preheat the oven to 400°F. Uncover the bowl of sausage meat, add the eggs, Parmesan, and bread crumbs and—I use my hands for this— mix well. Lay the butterflied turkey joint out in front of you. It really does look like a butterfly, though admittedly a fleshy one. Spread the stuffing out first in the slight cavity in the center of the butterfly and then outward onto the wings though not going right up to the edge (or it will squidge out when cooking) but as evenly as possible over the whole joint. Carefully, in one swift but steady movement, fold one “wing” over the other to close the joint, and then sit the turkey in a large roasting pan, breast bone (or where the breast bone would be) on top as it would look were it the whole bird, with the pointier bit farthest away from you. Thread 2 skewers through the base—, i.e. the widest part that is nearer you— to keep it closed, and smear it all over with the duck or goose fat. Roast the turkey breast for 2 to 2 1/2 hours, then check it is cooked with a turkey or meat thermometer. When cooked, it should read 165°F in the center. (If you're leaving it to rest, as you should, or to cool, you could take it out at 160°F-it will retain heat and continue to cook for a short while once out of the oven.) Flex your muscles, then lift out onto a cutting board, and leave to rest for at least 20 minutes. Or leave to get cold if you are eating it as part of a cook-ahead buffet. Cut through the whole joint in wide slices right across; they will need to be quite thick, at least 1/2 inch, maybe 1 inch, to keep the stuffing intact within the slice. As you place it on table or sideboard, dot around it the condiments of your choice: I revert to Christmas in Italy here by putting a lusciously extravagant pot or two of Italian mostarda di Cremona on the table alongside: this is a hot and sweet preserve of mustardy candied fruits that gleam beautifully and taste both festive and fabulous.

PASTA PRIMAVERA WITH ITALIAN TURKEY SAUSAGE

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
• Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
• Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.

HOMEMADE ITALIAN (TURKEY) SAUSAGE

Steps:

• • Take a bowl and combine the turkey, garlic powder, fennel seed, sugar, salt, oregano and pepper, mix well. • Cover and place it into the refrigerator for about 8 hours or overnight. • Shape them into eight patties. • Cook in a nonstick skillet coated with nonstick cooking spray for 3 minutes on each side or till a meat thermometer reads 165 degrees F. • Or crumble the turkey into a nonstick skillet coated with nonstick cooking spray and cook for about 4 minutes, till the meat is no longer pink, keep stirring.

HOT ITALIAN TURKEY SAUSAGE SPREAD

Steps:

• Spray a skillet with cooking spray; heat over medium heat. Fry tortilla quarters until crisp and light brown, about 1 minute per side. Remove chips from skillet.
• Place sausage into the skillet over medium-high heat. Cook and stir for 3 minutes; add onion. Cook and stir until turkey is browned and crumbly, about 5 minutes more. Add American cheese; stir until completely melted, about 1 minute. Spoon spread into a serving dish; surround with chips.

ROASTED TURKEY WITH ITALIAN SAUSAGE STUFFING

Steps:

• Spread the bread cubes in a large roasting pan and toast for 15 minutes, stirring occasionally, until dry and lightly browned. In a large, deep skillet, heat the oil. Add sausage & cook over med. high heat, breaking up the meat, until browned and no trace of pink remains, 10-12 min. Add chopped onion, celery & garlic and cook til softened. Stir in the sage and butter. Scrape mixture into large bowl. Add bread cubes & toss. Stir in 2 c. of stock and season with salt and pepper. Increase oven temp to 450° and put rack in the bottom of the oven. Set turkey in the large roasting pan fitted with a shallow rack. Spoon 5 cups of stuffing into the cavity and tie legs with kitchen string. Spoon remaining stuffing into a shallow 2 1/2-quart baking dish. Scatter the quartered onion and the carrots around the turkey and add 1 cup of the stock. Roast turkey for 30 minutes. Lower temperature to 375°. Roast turkey for 3 hours longer, covering it loosely with foil as the skin browns and adding 1 cup of water every 45 minutes to prevent the pan from scorching. Turkey is done when thermometer inserted into the thickest part of the inner thigh registers 175°. Transfer the turkey to a large cutting board and let it rest for 30 minutes. Bake remaining stuffing in the baking dish for 30 minutes, until the stuffing is heated through and crisp on top. Meanwhile, pour pan juices into a heatproof measuring cup. Spoon off the fat. In a small bowl, whisk 1/2 cup of the stock with the flour. Place the roasting pan over 2 burners on high heat. Add the remaining 1 1/2 cups of stock and cook, scraping up any browned bits stuck to the bottom and sides of the roasting pan. Pour in the reserved pan juices, then carefully strain the liquid into a medium saucepan. Boil over high heat until reduced to 4 cups, about 10 minutes. Whisk in the flour mixture and boil until thickened and no floury taste remains, about 5 minutes. Season the gravy with salt and pepper.