ISO: Recipes using Italian turkey sausage

[Linda in MO]

I bought a pound of sweet Italian turkey sausage because it was on sale. Do you guys have any good recipes I can try? I'm not even sure I'll like it because I don't like ground turkey, but I thought I'd give it a shot. Dracula's Revenge looks good, but I was wondering if I could sub. Asiago cheese for the Parmesan since I have a huge chunk of it that I bought at Sam's? http://www.cookinglight.com/bbs/biggrin.gif

[ElinorC]

Susan,
That's one of my favorite much repeated recipes. It's so easy and the hot sausage gives it a nice kick to the sauce.

[makedah]

Call me pedestrian, but I have one word for you:

PIZZA

http://www.cookinglight.com/bbs/biggrin.gif

[Jeanne G]

Linda,
I have to second the recomendation(although it's Sally's DH, not hers!) of Dracula's Revenge. I didn't think it was lacking in any way, and the only suggestion I could make would be to cut back a little on the sausage. However, it was my sister who made this (so I don't know if she 'tweeked' the recipe) and it was AWESOME, and neither of us are big meat eaters, let alone sausage. I think it was a CL recipe, and made with turkey sausage. YUM! http://www.cookinglight.com/bbs/smile.gif

[Tiger]

I'm also a lover of Dracula's Revenge!

[SoCal]

This recipe was yummy!

Fiery Chipotle Rice and Sausage

Cooking Light note: Unless you like things hot, one chipotle will probably be enough. Don't be tempted to skip the 10 minutes of standing time in this recipe, though; it's necessary for the rice to soak up all the flavorful juices.

1 pound sweet turkey Italian sausage (about 5 links)
1 teaspoon olive oil
Cooking spray
1 (16-ounce) package frozen pepper stir-fry with yellow, green, and red peppers and onions, thawed (such as Bird's Eye)
1 cup uncooked converted rice
3/4 cup thinly sliced celery
1 teaspoon dried thyme
3/4 teaspoon sugar
1 (14.5-ounce) can no salt added diced tomatoes, undrained
1 (10.5-ounce) can beef broth
1-2 drained canned chipotle chiles in adobo sauce, minced

1. Remove the casings from the sausage. Heat the oil in a Dutch oven coated with cooking spray over medium-high heat. Add the sausage; cook 7 minutes or until browned, stirring to crumble. Remove from the pan, and drain.

2. Add the pepper stir-fry mix and the remaining ingredients to the pan, and bring the mixture to a boil. Cover, reduce heat, and simmer for 20 minutes or until rice is tender. Remove from heat, and stir in the sausage. Cover and let stand for 10 minutes. Yield: 6 servings (serving size: 1 cup).

3. Calories 323 (27% from fat); Fat 9.8g (sat 2.4g, mono 3.9g, poly 2.5g); Protein 21.8g; Carb 35.3g; Fiber 3g; Chol 75mg; Iron 3.2mg; Sodium 872mg; Calc 58mg.

[Gail]

This recipe came from Ainsley Harriott's now defunct TV show, and although I didn't find it knock-your-socks-off great, it was different and pleasant for a change. The dish is actually supposed to be made with hot rather than sweet sausage, but would probably be okay with the sweet, though I might consider throwing in some hot pepper flakes to liven it up a bit. I haven't tried it with turkey sausage yet, but what the heck!

PASSIONATE PASTA WITH SPICY SAUSAGE SAUCE

1/2 pound hot Italian sausage, cut into 1/2 inch pieces
1 yellow pepper, seeded and cut into thin pieces
2 garlic cloves, thinly sliced
1/2 pound dried pasta shells
14 oz. can chopped tomatoes
1 TBS balsamic vinegar
1/4 cup frozen peas
salt and pepper
1 TBS olive oil
1/2 cup fresh white breadcrumbs
1 TBS freshly grated Parmesan cheese

1. Cook the pasta until al dente.
2. Heat a large sauté pan and cook the sausage pieces for 1- 2 minutes. Add the pepper strips and garlic and cook for 2 - 3 minutes or until beginning to soften.
3. Stir the chopped tomatoes and balsamic vinegar into the sausage pan and simmer gently for 5 - 6 minutes.
4. Make the topping: heat the olive oil in a small pan and stir-fry the breadcrumbs for 3 - 4 minutes until golden brown. Stir in the Parmesan and remove from the heat.
5. Stir the peas into the sausage pan and cook for a couple of minutes until tender. Season to taste.
6. Drain pasta, and add to sauce. Mix well. Divide between two large bowls and sprinkle over the crunchy topping and serve immediately.

Makes 2 servings


PS I'm always advocating ratouille and sausage either in crepes (with melted jack cheese browned a bit on the top. Mmmmm...) or even as an omelette filling.

Italian sausage is also wonderful cooked in your homemade spaghetti sauce, BTW.

[This message has been edited by Gail (edited 04-03-2001).]

[SallyJ]

My dh really likes the Dracula's revenge and I am just so-so on it. I think the Asiago would be better than the parmesean because I think this dish really needs more flavor. My hubby loves gummy pasta and cheesey sauce and any kind of Italian sausage. You might want to halve the recipe cause it makes a huge amount!

[cl4me]

The March 2001 issue of CL has a wonderful recipe for cabbage rolls using turkey italian sausage, I think called "Mediteranian Cabbage Rolls". It received mixed reviews on the board. Some loved it, some didn't care for it. Personally, I think it is one of my favorite CL recipes.

[Susan]

Here's another! It's on my "to try soon" list! I copied it off this board so sorry there's no info about calories, etc.

~~Susan~~

Penne with Italian Turkey Sausage & Vegetables (May 1999 CLight)

1/2 pound hot Italian turkey sausage
1/2 c chopped red onion
1 garlic clove minced
1 c mushrooms quartered
1 small red bell pepper seeded & cut into 1/2 inch strips
1 small yellow pepper seeded and cut into 1/2 inch strips
1 small zucchini halved lenthwise and sliced
1-14.0 ounce can diced tomatoes with basic, garlic and oregano undrained
1/4 c fat free sour cream
4 cups hot cooked penne (@ 1/2 pound uncooked tube shaped pasta)
1/4 tsp black pepper

Remove casings of sausauge. Cook sausage in large skillet (nonstick) coated with cooking spray. Cook over med high heat until browned stirring to crumble. Add onion and garlic and sautee 2 mins. Add mushrooms, zucchini and peppers-sautee 5 mins until veg are tender and sausage done. Stir in tomatoes, cover and cook 10 mins over med-low heat. Remove from heat; stir in sour cream. Stir in pasta and black pepper. Cook over med-low 3 mins. 4 servings of 1 1/2 cups each.

[Holly in KC]

I picked up some turkey sausage on Saturday, and tried a couple of new recipes this weekend. I thought both were very good, although the lasagna is not very light. I think (??) I clipped both from Better Homes & Gardens a couple of years ago.

Sausage Bread
1/2 pound spicy italian sausage (I had mild/added 1/4 t of crushed red pepper
1/3 cup coarsly shredded carrot
1/4 cup chopped onion
1 8 oz tub light cream cheese w/ chives & onion
5 oz frozen chopped spinach, thawed & drained
1/3 cup toasted pecans (optional)
1/4 cup dry bread crumbs
1 16 oz loaf frozen whole wheat or white bread dough, thawed
2 teaspoons butter, melted (optional)

Cook sausge, carrot and onion 'til sausage is brown and onion is tender (I started the sausage first -- I'm paraniod about making sure poultry is cooked really well). Remove from heat, and drain fat (if any). Blend in cream cheese, spinach, pecans (if using) and breadcrumbs.

On lightly floured surface, roll dough into 12x9 rectangle, transfer to greased baking sheet. Spread filling in 3" strip down center to 1" of ends. On long sides, make 3" cuts from edges toward center @ 1" intervals. Moisten ends of strips. Alternately fold across filling and press to seal. Let rise 'til double (about 30 - 40 minutes). Bake at 350 25 - 30 minutes, then brush with butter. Let cool slightly.

This makes a great take to work lunch!

Sausage Potato Lasagna
1/2 pound turkey sausage
2 cups sliced fresh mushrooms
1 1/4 pound round white potatoes
1 beaten egg (or egg beaters)
1 1/2 cup light ricotta
1/4 cup parmesan or romano
10 oz package frozen spinach, drained & thawed
1 med onion, chopped
2 cloves garlic, minced
2 T (could use less) butter
2 T flour
1/4 t nutmeg
1 1/2 c skim milk
1 c part skim mozzarella

Cook sausage & mushrooms til brown, drain. In large sauce pan, cook sliced potatoes, covered, in boiling water 5 minutes (undercook). Drain & set aside.
Stir together egg, ricotta, parmesan and spinach. Set aside
In medium saucepan, cook onion, garlic in hot butter til tender, not brown. Stir in flour and nutmeg. Add milk & stir til thick and bubbly. Layer 1/2 potatoes 1/2 spinach, 1/2 meat, 1/2 sauce and 1/2 mozzarella in greased 11x7 casserole. Repeat except for cheese. Bake in 350 oven for 35 minutes, covered with foil. Uncover, add remaining cheese, and bake 5 - 10 minutes. Let stand 10 minutes.

[Linda in MO]

OMG, all of this looks so good, I may have to buy some more sausage now so I can try all these recipes! Thanks, you guys are so helpful!

I'll probably hold off for now on the recipes calling for red peppers. They are $1.99 a piece at our grocery store! http://www.cookinglight.com/bbs/eek.gif And I can't find the frozen pepper and onion mix.

[kentgirl]

Susan---thanks for reminding me to try the Penne with Italian Turkey Sausage & Vegetables. I made this last night, and it was delicious. I couldn't find HOT Italian Turkey Sausage, so I added a diced jalapeno pepper to jazz it up. I also added two cloves of garlic instead of just one.

[BeckyM]

I also really like the Penne with Italian Turkey Sausage & Vegetables. I found it on this website probably about a year ago, and it is one I often repeat. My husband especially likes it, and it's pretty easy.

[csmcnamara]

Eating Well had a recipe for Pasta Bolognese. It was in their Italian Issue. I will post it tonight when I get home if someone doesn't beat me to it. It was very good!


[This message has been edited by csmcnamara (edited 04-04-2001).]

[This message has been edited by csmcnamara (edited 04-04-2001).]

[csmcnamara]

Okay here it is:
Pasta Bolognese

2 tsp olive oil
4 oz hot or sweet Italian turkey sausage, casins removed
1 onion finely chopped
1 small carrot, finely chopped
3 cloves garlic, minced
1/2 tsp dried oregano
1/8 tsp crushed red pepper
1/2 cup dry white wine
1 28-oz can plum tomatoes, drained and chopped
1/2 cup bottled roasted red peppers, rinsed and chopped
1 cup reduced-sodium chicken broth
1 cup 1% milk
2 T all-purpose flour
1/3 cup chopped fresh parsley
Salt & freshly ground black pepper to taste
1 1/2 lb fresh pasta, such as tagliatelle or fettuccine or 1 lb dried
1/2 cup freshly grated Parmesan cheese

1. Put a pot of salted water on to boil.

2. In a large nonstick skillet, heat oil over medium heat. Add sausage and cook, breaking up clumps with a spoon, until browned, about 3 minutes. Add onion and carrot and cook, stirring frequently, until vegetables soften and begin to brown, about 4 minutes. Add garlic, oregano and crushed red pepper; cook, stirring, for 1 minute more. Stir in wine and increase heat to high. Cook, stirring occasionally, until wine has evaporated, about 5 minutes. Add tomatoes and roasted red peppers; reduce heat to low. Cover and simmer, stirring often until sauce has thickened, about 30 minutes. Add chicken broth and return to simmer.

3. In a small bowl, whisk milk and flour; stir into simmering sauce. Cook, stirring until sauce has thickened, 3 to 5 minutes more. Stir in parsley and season with salt and pepper. Keep sauce warm. (The sauce will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 1 month.)

4. Cook pasta until al dente: 4 to 5 minutes for fresh pasta, about 10 minutes for dried. Drain and transfer to a large warmed bowl. Toss with sauce. Serve, passing Parmesan separately.

Makes 6 servings.
510 calories per serving: 25 grams protein, 11 grams fat (2.6 grams saturated fat), 75 grams carbohydrate; 495 mg sodium; 106 mg cholesterol; 2 grams fiber.




[This message has been edited by csmcnamara (edited 04-04-2001).]

[CathyS]

What about the Pasta Fagole recipie that was in one of the 30 minutes or less features either earlier this year or late last year. I thought it was very good, and easy. I seem to remember it getting a lot of positive feedback on the board too. Unfortunately I'm at work, and can't tell you the exact month it was in.....

CathyS