Turkey Sausage With Root Vegetables Recipes

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TURKEY SAUSAGE WITH ROOT VEGETABLES



Turkey Sausage with Root Vegetables image

I had a delicious stew recipe but rarely prepared it because sausage can be high in fat and sodium, so I substituted low-fat turkey sausage. Now it not only tastes good, it feels good-both hearty and healthy! -Lisa Zeigler-Day of Forest Park, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 16

1 package (14 ounces) smoked turkey kielbasa, cut into 1/2-inch pieces
1 medium onion, chopped
1 cup cubed peeled rutabaga
1 cup sliced carrots
1 teaspoon canola oil
4 cups cubed peeled potatoes
1 can (14-3/4 ounces) reduced-sodium chicken broth
1 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 bay leaf
1/2 medium head cabbage, cut into 6 wedges
1 teaspoon all-purpose flour
1 tablespoon water
1 tablespoon minced fresh parsley
2 teaspoons cider vinegar

Steps:

  • In a Dutch oven, cook the sausage, onion, rutabaga and carrots in oil for 5 minutes or until onion is tender. Add the potatoes, broth, thyme, sage, pepper and bay leaf. Bring to a boil. Place cabbage wedges on top. Reduce heat; cover and simmer for 20-25 minutes or until potatoes and cabbage are tender. , Carefully remove cabbage to a shallow serving bowl; keep warm. Discard bay leaf. Combine the flour and water until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and vinegar. Spoon over cabbage.

Nutrition Facts : Calories 231 calories, Fat 3g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 781mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges

ROASTED SAUSAGE AND VEGETABLES SHEET PAN DINNER



Roasted Sausage and Vegetables Sheet Pan Dinner image

This is a colorful, exciting, sheet pan sausage and vegetable dish that everyone will love. Try a mix of sausages: Italian, chorizo, Merguez, andouille, parsley, and Pecorino all work well here. Cook the sausages this way and they will come out perfect every time.

Provided by Ladytia86

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h25m

Yield 6

Number Of Ingredients 10

6 tablespoons extra-virgin olive oil, divided
6 links pork sausage (such as Isernio's®)
2 large baking potatoes, peeled and cut into 1/4-inch thick half-rounds
1 large onion, thinly sliced
1 yellow bell pepper, seeded and cut into 1/4-inch strips
1 orange bell pepper, seeded and cut into 1/4-inch strips
1 red bell pepper, seeded and cut into 1/4-inch strips
1 medium zucchini, sliced 1/4-inch thick
2 tablespoons chopped fresh oregano
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned, about 2 minutes per side. Set aside.
  • Place potatoes, onion, bell peppers, zucchini, and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan, uncovered.
  • Bake in the preheated oven, stirring occasionally, until vegetables are tender and browned, about 50 minutes. Season with additional salt and pepper.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 26.3 g, Cholesterol 18.8 mg, Fat 17.7 g, Fiber 3.9 g, Protein 7.2 g, SaturatedFat 3 g, Sodium 141.8 mg, Sugar 3.4 g

SAUSAGE AND VEGETABLE SKILLET



Sausage and Vegetable Skillet image

Turkey sausage and veggies come together in this easy, colorful skillet recipe - a satisfying one-dish dinner, ready in 25 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6

1 ring (14 oz) fully cooked turkey Polska-kielbasa sausage, cut diagonally into 1/2-inch slices
2 cups chopped zucchini (about 2 small)
2 cups fresh whole kernel corn or frozen corn
2 cups grape tomatoes
1/4 cup water
1/4 teaspoon pepper

Steps:

  • Heat 12-inch nonstick skillet 2 minutes over medium-high heat. Coat skillet with cooking spray; add sausage. Cook 5 minutes, turning once, until browned. Remove sausage from skillet; keep warm.
  • Remove skillet from heat; spray generously with cooking spray. Add zucchini and corn; cook 4 minutes, stirring frequently. Stir in tomatoes, water and pepper, scraping skillet to loosen brown particles. Cover; cook 4 minutes or just until tomatoes begin to burst.
  • Return sausage to skillet; cook uncovered 2 minutes longer or until liquid is almost evaporated.

Nutrition Facts : Calories 250, Carbohydrate 23 g, Fiber 4 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 910 mg

ROASTED TURKEY AND ROOT VEGETABLES



Roasted Turkey and Root Vegetables image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 9h15m

Yield 4 to 6 servings

Number Of Ingredients 13

One 2- to 3-pound bone-in, skin-on split turkey breast
BBQ Chip Dust, recipe follows
8 ounces parsnips, cut into 2-inch chunks
8 ounces sweet potatoes, cut into 2-inch chunks
8 ounces baby potatoes
2 tablespoons avocado oil
2 teaspoons light brown sugar
2 teaspoons kosher salt
2 teaspoons dry ancho chile powder
1 teaspoon granulated garlic powder
1 teaspoon coarsely ground black pepper
1 teaspoon onion powder
1/2 teaspoon cayenne pepper

Steps:

  • Coat the entire turkey breast in about half of the BBQ Chip Dust. Place on a sheet pan fitted with a rack and let it dry brine in the fridge, uncovered, for 8 hours and up to overnight.
  • Install an air fryer searing plate in an air fryer and set the temperature to 400 degrees F for 35 minutes for the plate to preheat.
  • In a large bowl, toss the parsnips, sweet potatoes and baby potatoes with the avocado oil. Sprinkle with the remaining BBQ Chip Dust and toss until coated.
  • Remove the searing plate and place the turkey breast skin-side down on one side. Arrange the vegetables on the other side. Cook until the turkey skin is golden brown, about 5 minutes (see Cook's Note). Flip the turkey breast and continue cooking until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F and the root vegetables are tender, 35 to 40 minutes. Let the turkey rest for 10 minutes.
  • Carefully remove the rib bone (if there is one) from the turkey breast and carve. Serve with the root vegetables.
  • Combine the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne in a small bowl and mix until blended. Use immediately or transfer to an airtight resealable container.

TURKEY SAUSAGE WITH FRESH GARDEN VEGETABLES



Turkey Sausage With Fresh Garden Vegetables image

I came up with this recipe while looking for ways to cut back on saturated fats. Having a passion for Italian food gives you a creative edge while you are thinking of recipes and ingredients to satisfy those craving's for saucie dishes. This one is full of flavor from the sweet & hot turkey sausage and is loaded with veggies that are married in the chunky sauce. This meal can also be made without the sausage and just as delicious.

Provided by Chef Robin Pfennig

Categories     One Dish Meal

Time 1h

Yield 6 4oz portions, 6-8 serving(s)

Number Of Ingredients 12

1 lb lean turkey sausage (links)
2 yellow squash, sliced in 1/2-inch circles
2 green zucchini, sliced in 1/2-inch circles
2 cups sliced mushrooms, fresh
1 medium onion, sliced & diced
cooking spray
3 garlic cloves, sliced
2 (12 ounce) cans low-sodium tomatoes, diced
2 ounces olive oil
fresh basil
1 lb whole wheat pasta
low-fat cheese, grated

Steps:

  • Spray a large deep sautee pan with with cooking spray to coat bottom of pan and add the turkey sausage to brown on all sides.
  • Remove sausage from pan and rest on cutting board.
  • Add olive oil to pan and sautee the garlic & onion until tender.
  • Then add the rest of the veggies and sautee for 15 minutes or until tender.
  • Slice the turkey into 1" circles and add to the veggies, add the diced tomatoes,basil and simmer together on low heat covered for 1/2 hours.
  • At this time boil water for pasta and prepare pasta to be ready to enjoy with the main entree.
  • Serve the turkey sausage and garden veggies over the pasta and top with low fat grated cheese season with salt & pepper and ENJOY!

Nutrition Facts : Calories 405.6, Fat 11, SaturatedFat 1.6, Sodium 32.6, Carbohydrate 69.5, Fiber 3.1, Sugar 6.7, Protein 14.7

TURKEY SAUSAGE AND VEGETABLE FRITTATA SANDWICH



Turkey Sausage and Vegetable Frittata Sandwich image

Provided by Lucy Footlik

Categories     Sandwich     Cheese     Egg     Poultry     turkey     Vegetable     Basil     Zucchini     Summer     Bon Appétit     Dallas     Texas

Yield Serves 6

Number Of Ingredients 11

1 10- to 12-inch round French bread or sheepherder's bread
3 tablespoons olive oil
1/2 pound spicy Italian turkey sausages, casings removed
1 onion, chopped
2 zucchini, trimmed, diced
1 green bell pepper, diced
1 large tomato, seeded, diced
3 garlic cloves, chopped
1/4 cup chopped fresh basil
10 large eggs
1/3 cup grated Parmesan cheese

Steps:

  • Cut bread horizontally in half. Cut out soft insides, leaving 1/2-inch-thick shells. Brush inside of bread shells with 1 tablespoon olive oil.
  • Crumble sausage into large non-stick broilerproof skillet. Sauté over medium heat until brown, about 5 minutes. Transfer sausage to bowl. Add onion, zucchini, bell pepper, tomato and garlic to skillet and sauté until vegetables are tender and liquid evaporates, about 9 minutes. Mix in basil. Cool briefly.
  • Preheat broiler. Beat eggs in large bowl to blend. Season with salt and pepper. Mix in sausage, then vegetable mixture. Heat remaining 2 tablespoons oil in same skillet over medium heat. Pour in egg mixture. Cover and cook until almost set, occasionally lifting edges to allow uncooked eggs to flow underneath, about 7 minutes.
  • Sprinkle top of frittata with Parmesan. Broil until eggs are set in center and golden brown, about 3 minutes. Run spatula around edge of skillet to loosen frittata and slide into bottom shell of bread over, pressing to fit. Press top half of bread over. Cut into wedges and serve or wrap in foil and serve within 1 hour.

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