Best Spicy Turkey Sausage Recipes

SPICY GARBANZO BEAN AND TURKEY SAUSAGE SOUP

Steps:

• Heat olive oil in heavy large Dutch oven over medium-high heat. Add turkey sausage and chopped garlic and sauté until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Reduce heat to medium. Add tomatoes with their juices, sliced jalapeño chili, ground cumin and chopped fresh rosemary and simmer 10 minutes, stirring frequently. Add garbanzo beans with their liquid and chicken broth and bring to boil. Reduce heat and simmer soup 15 minutes. Stir in fresh lemon juice. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)
• Ladle soup into bowls. Sprinkle soup with chopped fresh cilantro and top with sliced avocado. Serve immediately.

HOMEMADE SPICY TURKEY SAUSAGE

Steps:

• Prepare the smoker. In a large mixing bowl, add the turkey. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the turkey with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used to grind the meat. Stuff half of the mixture into 1 1/2-inch casings, forming 6-inch links. Form the remaining into 3 (1/2 pound) patties. You can either use the sausage fresh or smoke the sausage. For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes.

TURKEY SAUSAGE-SPINACH LASAGNA WITH SPICY TOMATO SAUCE

Steps:

• Heat oil in large skillet over medium heat. Add sausages; sauté until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce. Simmer 5 minutes.
• Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. Dollop remaining ricotta mixture atop lasagna. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil.
• Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 15 minutes before serving. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F. oven about 45 minutes.)
• Meanwhile, rewarm remaining sauce in small saucepan over medium heat. Serve lasagna, passing remaining sauce.

WHITE LASAGNA WITH SPICY TURKEY SAUSAGE AND 'SHROOMS

Steps:

• Preheat the oven to 350 degrees F.
• For the white sauce: Bring a medium saucepan to low-medium heat and add the butter. Once the butter is melted, stir in the flour with a wooden spoon; cook for 2 minutes (do not let it color). Add the milk and bring to a boil, continuing to stir. Reduce the heat to medium-low and simmer for 1 minute. Remove the saucepan from the heat. Add in the Parmesan, whisking to incorporate. Season with salt and pepper.
• For the lasagna: In a skillet over medium-high heat, add the olive oil and cook the turkey sausage until just beginning to brown, about 4 minutes. Add the mushrooms and continue to saute until golden brown and the turkey is cooked through, 4 to 6 additional minutes. Season with kosher salt, pepper and granulated garlic. Stir well, and then shut off the heat and set aside to cool.
• In a small mixing bowl, combine ricotta, egg, Parmesan, about 1/2 teaspoon coarse salt and a few rounds of cracked pepper. Spread 1/4 cup of the white sauce in the bottom of a 9- by 13-inch nonreactive baking dish. Begin layering with 3 noodles, followed with about 1 cup ricotta mixture. Layer about half of the zucchini evenly over the ricotta. Follow with half the turkey sausage and mushrooms, finishing with 1 cup white sauce. Sprinkle with 1/3 of the mozzarella. Repeat. Top the second layer with 4 noodles, white sauce and sprinkle with the remaining mozzarella. Bake, covered with foil, for 30 minutes.
• Remove from the oven and remove the foil cover. Heat the broiler to maximum temperature. Broil until the cheese is browned and bubbling, about 1 minute. Garnish with the parsley.

SPICY BEANS WITH TURKEY SAUSAGE

Steps:

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Stir before serving. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

SPICY TURKEY SAUSAGE WITH FENNEL SEEDS (LOW FAT)

Steps:

• Combine ground turkey, egg whites, bread crumbs, sage, coriander, fennel seeds, salt, marjoram, thyme, paprika, black pepper, nutmeg and hot pepper in a medium size bowl.
• Form into 4 patties.
• Wet hands before making them, they are easier to form.
• Cook in a lightly oiled, medium size nonstick skillet 3 to 4 minutes, until lightly browned.
• Turn and brown remaining sides until patties are cooked through.
• Serve garnished with parsley.

SPICY TURKEY SAUSAGE

Steps:

• Place all ingredients, except turkey, in a food processor.
• Process until smooth.
• Scrape the mix into a medium size bowl.
• Add the turkey and combine well with your hands until everything is evenly distributed.
• Cover and refrigerate for at least 4 hours to blend flavors.
• Heat a nonstick skillet over moderate heat.
• Form the sausage into 3" patties.
• Fry the patties for 3-6 minutes, turning once, until lightly browned.
• Serve immediately. Enjoy!

TURKEY SAUSAGE AND ROASTED PEPPER LASAGNE WITH SPICY TOMATO SAUCE

Steps:

• Preheat oven to 350 degrees. In a hot casserole coated with olive oil, brown onions, garlic and season. Add chiles, mushrooms and season. Deglaze with wine, add tomatoes and herbs and bring to a simmer for 1 hour, cover ajar. Occasionally stir and verify flavor. Take 1 1/2 cups of sauce and blend very smooth in a blender and lift with 1/4 cup olive oil. Reserve hot in a water bath. With remaining sauce, let come to room temperature then mix with turkey sausage and peppers. In a sprayed 9 by 13-inch lasagne dish, ladle some sauce then cover with noodles. Repeat twice finishing with sauce. Sprinkle with cheese and bake in oven for 1 hour. Should be schreeching hot. Broil if necessary to brown. Let rest 8 minutes before cutting.
• PLATING Sauce plate with pureed sauce and place a square slice on top. Garnish with yellow peppers.

SPICY SAUSAGE RICE STUFFING IN ROASTED TURKEY

Steps:

• Preheat oven to 350°. In medium sauce pan, add water, tomatoes, oregano, rice and contents of seasoning packet. Over medium heat, bring just to a boil. Reduce heat to low boil, cover, and cook for 25 minutes. Remove from heat. While rice is cooking, in medium skillet over medium heat, add butter, onion, celery, red bell pepper and garlic. Cook for 5 minutes, stirring frequently. Add sausage and cook for 5 minutes. Add cooked rice, corn, salt, pepper and cheese. Mix to combine. Mix in egg. Place stuffing in cleaned turkey. Secure ends with toothpicks or skewers. Place on rack in baking pan. Place stuffed turkey in preheated oven and bake for three hours or until juices run clear when pricked with a fork. Note: If preferred, stuffing can be baked separately in covered baking dish for 25 minutes at 350°.

WHOLE WHEAT BLEND ROTINI WITH SPICY TURKEY SAUSAGE AND MUSTARD GREENS

Steps:

• Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes). Remove from heat. Combine water and remaining broth in a large Dutch oven. Bring to a boil over high heat; stir in pasta. Cook, uncovered, 10 minutes or until al dente. Drain well; place pasta in a large bowl. Keep warm. Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove casings from sausage. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Stir in greens; cook 2 minutes or until greens wilt. Add reduced broth, half-and-half, and cheese. Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently. Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper. Toss well to combine. Serve immediately. Yield: 8 servings (serving size: 1 1/4 cups pasta mixture) NUTRITION PER SERVING CALORIES 328(29% from fat); FAT 10.4g (sat 4.3g,mono 3.4g,poly 2.3g); PROTEIN 20.6g; CHOLESTEROL 61mg; CALCIUM 164mg; SODIUM 635mg; FIBER 5.4g; IRON 3.3mg; CARBOHYDRATE 40.7g

WHITE LASAGNA WITH SPICY TURKEY SAUSAGE AND 'SHROOMS

Steps:

• Preheat the oven to 350 degrees F.For the white sauce: Bring a medium saucepan to low-medium heat and add the butter. Once the butter is melted, stir in the flour with a wooden spoon; cook for 2 minutes (do not let it color). Add the milk and bring to a boil, continuing to stir. Reduce the heat to medium-low and simmer for 1 minute. Remove the saucepan from the heat. Add in the Parmesan, whisking to incorporate. Season with salt and pepper.For the lasagna: In a skillet over medium-high heat, add the olive oil and cook the turkey sausage until just beginning to brown, about 4 minutes. Add the mushrooms and continue to saute until golden brown and the turkey is cooked through, 4 to 6 additional minutes. Season with kosher salt, pepper and granulated garlic. Stir well, and then shut off the heat and set aside to cool.In a small mixing bowl, combine ricotta, egg, Parmesan, about 1/2 teaspoon coarse salt and a few rounds of cracked pepper. Spread 1/4 cup of the white sauce in the bottom of a 9- by 13-inch nonreactive baking dish. Begin layering with 3 noodles, followed with about 1 cup ricotta mixture. Layer about half of the zucchini evenly over the ricotta. Follow with half the turkey sausage and mushrooms, finishing with 1 cup white sauce. Sprinkle with 1/3 of the mozzarella. Repeat. Top the second layer with 4 noodles, white sauce and sprinkle with the remaining mozzarella. Bake, covered with foil, for 30 minutes.Remove from the oven and remove the foil cover. Heat the broiler to maximum temperature. Broil until the cheese is browned and bubbling, about 1 minute. Garnish with the parsley.

SPICY PENNE WITH TURKEY SAUSAGE, ASPARAGUS & FETA

Steps:

• Boil water for pasta with 1 tbsp.
• kosher salt.
• Trim woody ends off asparagus spears (leaving about 3/4) and chop remaining into 2-inch pieces.
• Seed bell pepper and cut into small strips.
• Take sausage meat out of casing and fry in olive oil in wok or other large fry pan.
• Break sausage into small pieces, and add crushed red pepper flakes (to suit desired spiciness, using less for hot turkey sausage.) Begin to boil the pasta (6-8 minutes for al dente).
• While this is cooking, add asparagus, mushrooms, and red pepper strips to same pan with sausage.
• Stir fry over medium-high heat for about five minutes until vegetables are crisp-tender.
• Turn off heat, and drain pasta.
• Toss drained pasta with vegetable-turkey mixture, adding a small amount of extra virgin olive oil if desired.
• Add salt& pepper to taste.
• Allow to cool for 5-10 minutes.
• (Dish is served warm, not piping hot. May also be served room temperature or cold on hot days.) After cooling slightly, toss lightly with feta and chopped parsley.
• Serve with lemon wedges, crusty bread and white wine for easy summer entertaining.

WHOLE WHEAT ROTINI WITH SPICY TURKEY SAUSAGE AND MUSTARD GREENS

Steps:

• Place 1/2 cup broth in a small saucepan over medium heat; simmer until reduced to 3 tablespoons (about 6 minutes).
• Remove from heat.
• Combine water and remaining broth in a large Dutch oven.
• Bring to a boil over high heat; stir in pasta.
• Cook, uncovered, 10 minutes or until al dente.
• Drain well; place pasta in a large bowl.
• Keep warm.
• Heat a Dutch oven over medium heat.
• Coat pan with cooking spray.
• Add onion; cook 4 minutes or until tender, stirring occasionally.
• Add garlic; cook 1 minute, stirring constantly.
• Remove casings from sausage.
• Add sausage to pan; cook 6 minutes or until browned, stirring to crumble.
• Stir in greens; cook 2 minutes or until greens wilt.
• Add reduced broth, half-and-half, and cheese.
• Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.
• Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper.
• Toss well to combine.
• Serve immediately.