Best Turkey Sausage With Polenta Pucks Recipes
TURKEY SAUSAGE AND PEPPERS WITH POLENTA
Provided by Food Network
Yield 6 servings
Number Of Ingredients 13
Steps:
- 1.Preheat a non-stick or lightly oiled skillet over medium high heat.
- 2.Add sausages. Turn sausages frequently with tongs to brown all sides. After browning (5-7 minutes) reduce heat to medium, add one-half to two-thirds cup water, cover, turn sausages occasionally, and cook to 165°. Remove from skillet and keep warm.
- 3.Add peppers and onion to skillet; season with salt and pepper. Cook about 5 minutes or until vegetables start to brown.
- 4.Add Italian seasoning and garlic; cook 2 minutes.
- 5.Add tomatoes, tomato paste and chili flakes. Simmer about 10 minutes or until sauce thickens.
- 6.In large saucepan over medium heat, bring polenta, water and one-half teaspoon salt to a boil, stirring constantly until polenta thickens.
- 7.Cook about 5 minutes more, stirring occasionally.
- 8.Transfer polenta to serving bowl or individual bowls, top with pepper sauce and sausages.
- 9.Garnish with Parmesan cheese and/or chopped parsley, if desired.
- Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.
TURKEY SAUSAGE WITH POLENTA PUCKS
Adapted from A man, A can and a Grill. A savory combination of Italian flavors over crisp polenta slices.
Provided by Linky
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fire up grill.
- Saute chopped peppers, onion and garlic in olive oil until soft. Add tomatoes, mushrooms, oregano and basil. Cover. Simmer for 20 minutes.
- Meanwhile, slice polenta into 1/2 inch thick pucks, spray with cooking spray.
- Grill sausages and polenta, turning several times.
- Remove sausages from grill, slice the long way, add to tomato mixture.
- Put several slices of polenta on each plate, spoon sauce over, sprinkle with grated cheese.
Nutrition Facts : Calories 415.4, Fat 28.8, SaturatedFat 10.1, Cholesterol 59.1, Sodium 1262.7, Carbohydrate 16.9, Fiber 3.5, Sugar 7.7, Protein 22.7
CRISPY POLENTA MEDALLIONS WITH TURKEY SAUSAGE AND CARAMELIZED ON
Up until a few months ago, I never tried Polenta. I was kind of scared of it to be honest, but since we've been into healthy cooking lately I thought I'd take the plunge when I saw a tube of fat-free Polenta at Fresh 'n Easy one afternoon...and I was feeling gutsy. I developed this yummy recipe
Provided by Melanie B.
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Drizzle about the Honey on each side of the Polenta. Season with some salt and pepper.
- Cook the Polenta on a grill pan at medium-high heat with a little olive oil or non-stick cooking spray. It needs about 4-5 minutes per side. Avoid moving around too much as to create pretty grill marks. Cook until crispy on outside and pull off of the pan. Add the sausages and cook until browned, about 2 minutes each side.
- In a separate saute pan, caramelize the onions at medium high heat with a little olive oil. Season. Add Peppers and Tomatoes. Season again and cook until softened. Add the oregano and marinara sauce. Cook until all ingredients are cooked through.
- Place Polenta medallions on 4 plates. Top with sausage slices. Add 1/4 of the onion, pepper, and tomato mixture to each plate. Arrange to look pretty. Top with a sprinkle of fresh chopped Parsley.
- Enjoy!
Nutrition Facts : Calories 517.4, Fat 4.5, SaturatedFat 0.7, Sodium 206.7, Carbohydrate 114.3, Fiber 10.8, Sugar 23.5, Protein 10.9
TURKEY SAUSAGE AND PEPPER SKILLET
This easy and flavorful skillet recipe is one you'll want to put in your regular rotation. It's healthier than using pork sausage and makes for a quick weeknight dinner, and works well for meal-prepping. I like to serve mine over steamed rice.
Provided by France C
Categories Meat and Poultry Recipes Turkey Sausage
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook turkey sausages until they begin to brown and firm up, 3 to 4 minutes per side. Remove to a cutting board and let cool slightly before cutting into 1/2-inch-thick diagonal slices; they will not be completely cooked at this point.
- Heat remaining 1 tablespoon oil in the same skillet over high heat. Quickly stir-fry onion until it begins to brown, about 1 minute. Add peppers and continue cooking over high heat, stirring constantly, until peppers begin to brown, 2 to 3 minutes. Do not overcrowd the skillet in order to get a nice char on the vegetables. Mix in garlic and cook for 1 minute.
- Return sausage, and any accumulated juices, to the skillet. Season with crushed red pepper, salt and pepper and reduce heat to medium. Stir to combine and continue cooking until sausage is no longer pink in the center, about 2 minutes more.
Nutrition Facts : Calories 232.6 calories, Carbohydrate 7.5 g, Cholesterol 64.1 mg, Fat 15.5 g, Fiber 1.8 g, Protein 16.9 g, SaturatedFat 3.4 g, Sodium 746.8 mg, Sugar 3.5 g
HEARTY POLENTA AND SAUSAGE
Turkey sausage-especially the hot and spicy kind-is excellent in this dish. Wild mushrooms add a hearty flavor that complements the sausage, but common white mushrooms do just fine here as well. To use dried mushrooms, place in a bowl, cover with boiling water, and steep while you prepare the rest of the ingredients (ten to twenty minutes). When softened, drain well and slice. If using frozen spinach, try to break the block into a few pieces to spread around in the pot. If it is simply too hard to break, don't worry. It will still cook fine, although you may find you need to cook the meal another five to ten minutes for the polenta to soften completely. As always with these recipes, use your nose as your guide.
Yield serves 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Pour the polenta in the bottom of the pot and add the liquid. Stir to smooth the grains into an even layer, then sprinkle in a large pinch of the garlic and basil.
- Add the sausages, followed by the mushrooms, bell pepper, and carrot.
- Sprinkle another large pinch of garlic and basil and season lightly with salt and pepper.
- Add the spinach and the rest of the garlic and basil.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately with grated Parmesan, if desired.
- Calories: 414
- Protein: 23g
- Carbohydrates: 34g
- Fat: 21g
- Cholesterol: 47mg
- Sodium: 689mg
- Fiber: 2g
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