20 Delicious Smoked Turkey Sausage Recipes for Every Occasion

Craving something smoky, savory, and satisfying? Smoked turkey sausage is your secret weapon for quick dinners, cozy comfort food, and even crowd-pleasing party dishes! Whether you’re whipping up a weeknight meal or prepping for a weekend cookout, these 20 delicious recipes will inspire you to get creative. From hearty pastas to zesty skillet meals, there’s something here for every craving—let’s dive in!

Smoked Turkey Sausage and Peppers Skillet

Under the soft glow of the kitchen light, there’s something deeply comforting about the sizzle of smoked turkey sausage meeting the heat of the skillet, its aroma mingling with the sweet and earthy notes of bell peppers.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 12 ounces smoked turkey sausage, sliced into 1/2-inch rounds
• 1 large yellow onion, thinly sliced
• 2 large bell peppers (1 red, 1 green), seeded and thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup low-sodium chicken broth
• 1 tablespoon fresh parsley, finely chopped

Instructions

1. Heat the extra-virgin olive oil in a large cast-iron skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced smoked turkey sausage to the skillet, arranging in a single layer. Cook until lightly browned on both sides, about 3 minutes per side. Remove and set aside on a plate.
3. In the same skillet, add the thinly sliced yellow onion and bell peppers. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5 minutes.
4. Stir in the minced garlic, smoked paprika, and crushed red pepper flakes, cooking until fragrant, about 30 seconds.
5. Pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the skillet. Return the smoked turkey sausage to the skillet, stirring to combine.
6. Reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld. Tip: For a deeper flavor, cover the skillet and let it sit off the heat for 5 minutes before serving.
7. Sprinkle with finely chopped fresh parsley before serving. Tip: Serve over a bed of creamy polenta or with crusty bread to soak up the juices.

Yielded by the gentle simmer, the smoked turkey sausage and peppers skillet is a harmony of smoky, sweet, and slightly spicy flavors, with the peppers retaining just enough bite to contrast the tender sausage. You might find it pairs beautifully with a crisp, green salad dressed in a light vinaigrette, offering a refreshing counterpoint to the dish’s richness.

Creamy Smoked Turkey Sausage Pasta

As the evening light fades, there’s something deeply comforting about preparing a meal that wraps you in warmth and nostalgia. This creamy smoked turkey sausage pasta is a dish that feels like a gentle hug, blending smoky flavors with a velvety sauce that clings lovingly to each strand of pasta.

Ingredients

• 8 ounces of smoked turkey sausage, sliced into 1/4-inch rounds
• 12 ounces of dried fettuccine pasta
• 2 tablespoons of extra-virgin olive oil
• 3 cloves of garlic, minced
• 1 cup of heavy cream
• 1/2 cup of freshly grated Parmesan cheese
• 1/4 teaspoon of crushed red pepper flakes
• 1/4 cup of fresh parsley, finely chopped
• Salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced smoked turkey sausage and cook until lightly browned, about 3-4 minutes per side.
3. Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds, being careful not to let it burn.
4. Reduce the heat to low and pour in the heavy cream, stirring gently to combine with the sausage and garlic. Allow the mixture to simmer for 2-3 minutes until slightly thickened.
5. Stir in the grated Parmesan cheese and crushed red pepper flakes, mixing until the cheese is fully melted and the sauce is smooth.
6. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is achieved.
7. Garnish with fresh parsley and serve immediately.

Creamy and rich, this pasta dish offers a delightful contrast between the smoky sausage and the sharpness of the Parmesan. For an extra touch of elegance, serve it in warmed bowls with a sprinkle of additional red pepper flakes on top.

Smoked Turkey Sausage Jambalaya

Venturing into the heart of Southern cuisine, this dish brings a smoky depth to the traditional jambalaya, with each ingredient carefully chosen to build layers of flavor.

Ingredients

• 1 tbsp clarified butter
• 1 cup smoked turkey sausage, sliced into 1/4-inch rounds
• 1/2 cup yellow onion, finely diced
• 1/2 cup green bell pepper, finely diced
• 1/4 cup celery, finely diced
• 2 garlic cloves, minced
• 1 cup long-grain white rice, rinsed
• 2 cups chicken stock, homemade preferred
• 1 bay leaf
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• Salt, to precise measurement

Instructions

1. In a heavy-bottomed pot, heat clarified butter over medium heat until shimmering, about 2 minutes.
2. Add smoked turkey sausage, cooking until lightly browned, approximately 3 minutes per side. Remove and set aside.
3. In the same pot, add onion, bell pepper, and celery, sautéing until softened, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Stir in garlic and cook until fragrant, 30 seconds.
5. Add rice, stirring to coat with the vegetable mixture, about 1 minute.
6. Pour in chicken stock, then add bay leaf, smoked paprika, cayenne, thyme, oregano, and a precise 1/2 tsp salt. Tip: The stock should be at a gentle simmer before adding.
7. Return sausage to the pot. Cover and reduce heat to low, simmering until rice is tender and liquid is absorbed, 20 minutes. Tip: Avoid lifting the lid to ensure even cooking.
8. Remove from heat and let stand, covered, for 5 minutes. Discard bay leaf before serving.

Delightfully, the jambalaya emerges with a perfect balance of smoky and spicy notes, the rice fluffy yet each grain distinct. Serve it with a sprinkle of fresh parsley for a vibrant contrast, or alongside a crisp green salad to round out the meal.

Grilled Smoked Turkey Sausage Kabobs

Evenings like these call for simplicity and flavor, a moment to savor the smoky whispers of grilled sausage mingling with the crispness of fresh vegetables, all threaded onto skewers with care.

Ingredients

• 1 lb smoked turkey sausage, sliced into 1-inch pieces
• 2 cups bell peppers (assorted colors), cut into 1-inch squares
• 1 large red onion, cut into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 375°F.
2. In a large mixing bowl, combine the sliced turkey sausage, bell peppers, and red onion pieces.
3. Drizzle the olive oil over the mixture, then sprinkle with rosemary, smoked paprika, sea salt, and black pepper. Toss gently to ensure even coating.
4. Thread the sausage and vegetables onto skewers, alternating between pieces for visual appeal and even cooking.
5. Place the kabobs on the preheated grill. Cook for 4-5 minutes on each side, or until the sausage is lightly charred and the vegetables are tender-crisp.
6. Rotate the kabobs once halfway through cooking to ensure all sides are evenly exposed to the heat.
7. Remove the kabobs from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.

As you bite into these kabobs, the smoky depth of the turkey sausage pairs beautifully with the sweetness of the caramelized vegetables, while the rosemary adds a fragrant note. Consider serving them over a bed of wild rice or alongside a crisp, green salad for a complete meal.

Smoked Turkey Sausage and Potato Hash

Yesterday, as the first light of dawn crept through the kitchen window, I found myself craving something hearty yet simple, a dish that whispers of home and comfort. Smoked turkey sausage and potato hash emerged as the answer, a melody of flavors and textures that dance together in perfect harmony.

Ingredients

• 1 lb smoked turkey sausage, sliced into 1/2-inch rounds
• 2 cups Yukon Gold potatoes, diced into 1/2-inch cubes
• 1/4 cup clarified butter
• 1/2 cup yellow onion, finely diced
• 1/2 cup red bell pepper, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers, about 1 minute.
2. Add the diced Yukon Gold potatoes, spreading them in an even layer. Cook undisturbed for 5 minutes to allow a golden crust to form.
3. Stir the potatoes, then add the smoked turkey sausage, yellow onion, and red bell pepper. Cook for 7 minutes, stirring occasionally, until the vegetables soften.
4. Mix in the minced garlic, smoked paprika, sea salt, and black pepper. Cook for 1 minute until fragrant.
5. Push the hash to one side of the skillet. Pour the lightly beaten eggs into the other side. Scramble the eggs softly, then fold them into the hash.
6. Remove from heat and garnish with fresh parsley before serving.

Mornings like these call for dishes that are as nourishing to the soul as they are to the body. The smoked turkey sausage lends a deep, woodsy flavor, while the potatoes offer a comforting crispness. Serve this hash with a side of toasted sourdough or atop a bed of arugula for a delightful contrast.

Smoked Turkey Sausage and Bean Soup

Comfort comes in many forms, but few are as heartwarming as a bowl of smoked turkey sausage and bean soup, simmered to perfection on a quiet afternoon. This dish, with its rich flavors and soothing warmth, is a testament to the simple joys of home cooking.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 pound smoked turkey sausage, sliced into 1/2-inch rounds
• 4 cups low-sodium chicken stock
• 2 cups canned cannellini beans, drained and rinsed
• 1 cup diced carrots
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced yellow onion and sauté until translucent, stirring occasionally, for about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn.
4. Add the sliced smoked turkey sausage and cook until lightly browned, about 4 minutes, turning occasionally for even coloring.
5. Pour in the low-sodium chicken stock, scraping the bottom of the pot to release any browned bits for added flavor.
6. Add the cannellini beans, diced carrots, dried thyme, freshly ground black pepper, and bay leaf, stirring to combine.
7. Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 25 minutes, or until the carrots are tender.
8. Remove the bay leaf before serving. Tip: For a thicker soup, lightly mash some of the beans against the side of the pot.

Mellow and hearty, this soup boasts a velvety texture with chunks of smoky sausage and tender beans. Serve it with a slice of crusty artisan bread for dipping, or sprinkle with grated Parmesan for an extra layer of flavor.

Smoked Turkey Sausage Breakfast Casserole

On a quiet morning like this, there’s something deeply comforting about preparing a dish that warms the heart and fills the home with inviting aromas. This smoked turkey sausage breakfast casserole is just that—a harmonious blend of flavors and textures that promises to start the day on a nourishing note.

Ingredients

• 1 tablespoon clarified butter
• 1 cup smoked turkey sausage, diced
• 1 cup sweet onion, finely chopped
• 1 cup red bell pepper, diced
• 6 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup sharp cheddar cheese, grated
• 2 cups day-old sourdough bread, cubed

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with clarified butter.
2. In a skillet over medium heat, sauté the smoked turkey sausage until lightly browned, about 5 minutes. Transfer to a plate.
3. In the same skillet, add the sweet onion and red bell pepper, cooking until softened, about 4 minutes. Tip: Letting the vegetables sweat slowly enhances their sweetness.
4. In a large bowl, whisk together the pasture-raised eggs, whole milk, sea salt, and black pepper until fully combined.
5. Layer the cubed sourdough bread at the bottom of the prepared baking dish, followed by the sautéed vegetables and smoked turkey sausage.
6. Pour the egg mixture evenly over the layers, ensuring all the bread is moistened. Sprinkle the grated sharp cheddar cheese on top. Tip: For a golden crust, let the casserole sit for 10 minutes before baking.
7. Bake for 35-40 minutes, or until the eggs are set and the top is golden brown. Tip: Insert a knife in the center; if it comes out clean, the casserole is ready.

Yielding a delightful contrast of creamy eggs and crispy edges, this casserole is a testament to simple ingredients coming together beautifully. Serve it with a drizzle of hot sauce or a side of fresh fruit for a balanced breakfast.

Smoked Turkey Sausage and Kale Stir-Fry

Flickering through the memories of countless kitchens, the simplicity of a stir-fry often brings a comforting pause to the hustle of daily life. Today, let’s embrace the hearty flavors of smoked turkey sausage paired with the earthy tones of kale, a dish that whispers of home with every bite.

Ingredients

• 1 tbsp extra-virgin olive oil
• 12 oz smoked turkey sausage, sliced into 1/2-inch rounds
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 bunch kale, stems removed and leaves roughly chopped
• 1/2 cup low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp sea salt

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the smoked turkey sausage slices, arranging them in a single layer. Cook until lightly browned on one side, about 3 minutes, then flip and brown the other side for an additional 3 minutes. Remove from skillet and set aside.
3. In the same skillet, add the thinly sliced yellow onion. Sauté until translucent and slightly caramelized, about 5 minutes, stirring occasionally.
4. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn.
5. Add the roughly chopped kale to the skillet, pouring in the low-sodium chicken broth to help wilt the leaves. Cover and cook for 2 minutes, then uncover and stir until the kale is fully wilted and bright green.
6. Return the smoked turkey sausage to the skillet. Add the apple cider vinegar, crushed red pepper flakes, and sea salt. Stir well to combine and cook for an additional 2 minutes to allow the flavors to meld.

Perfectly balanced, this stir-fry offers a delightful contrast between the smoky sausage and the tender kale, with a hint of acidity from the vinegar to brighten each forkful. Serve it over a bed of quinoa for a complete meal that satisfies both the palate and the soul.

Smoked Turkey Sausage and Rice Pilaf

Remembering the comfort of a well-made pilaf brings to mind the smoky depth of turkey sausage paired with the delicate fluffiness of rice, a combination that speaks to both heart and home.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 2 tbsp clarified butter
• 1/2 lb smoked turkey sausage, sliced into 1/4-inch rounds
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cups chicken stock, preferably homemade
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 bay leaf

Instructions

1. In a medium saucepan, heat clarified butter over medium heat until shimmering, about 2 minutes.
2. Add sliced smoked turkey sausage and cook until lightly browned, approximately 3 minutes per side. Remove sausage and set aside.
3. In the same saucepan, add finely diced yellow onion and cook until translucent, about 4 minutes, stirring occasionally to prevent burning.
4. Stir in minced garlic and cook for 30 seconds until fragrant, ensuring not to let it brown.
5. Add rinsed long-grain white rice to the saucepan, stirring to coat the grains with the butter and onion mixture, about 2 minutes.
6. Pour in chicken stock, then add kosher salt, freshly ground black pepper, and bay leaf. Bring to a gentle boil.
7. Reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and liquid is absorbed. Avoid stirring to prevent the rice from becoming sticky.
8. Remove from heat and let stand, covered, for 5 minutes to allow the rice to steam further.
9. Fluff the rice with a fork, then gently fold in the cooked smoked turkey sausage.
10. Discard the bay leaf before serving.

Vividly aromatic and satisfyingly textured, this pilaf offers a harmonious blend of smoky and savory notes, perfect when served alongside a crisp green salad or as a hearty standalone meal.

Smoked Turkey Sausage and Corn Chowder

Zephyrs of early summer bring a longing for dishes that bridge the gap between hearty and light, a balance perfectly struck by this smoked turkey sausage and corn chowder. It’s a melody of smoky depths and sweet, creamy whispers, a dish that cradles the soul with every spoonful.

Ingredients

• 1 tablespoon clarified butter
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 pound smoked turkey sausage, sliced into 1/2-inch rounds
• 3 cups fresh corn kernels (from about 4 ears)
• 1 large russet potato, peeled and diced into 1/2-inch cubes
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. In a large Dutch oven over medium heat, melt the clarified butter until it shimmers.
2. Add the diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
4. Add the sliced smoked turkey sausage and cook until lightly browned, about 4 minutes, turning the pieces once for even coloring.
5. Incorporate the fresh corn kernels and diced potato, stirring to combine with the sausage and onions.
6. Pour in the chicken stock, ensuring it covers the ingredients, then bring to a gentle boil.
7. Reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are fork-tender.
8. Stir in the heavy cream, smoked paprika, and black pepper, then simmer uncovered for an additional 5 minutes to thicken slightly.
9. Remove from heat and fold in the chopped fresh parsley for a burst of color and freshness.

Gently ladled into bowls, this chowder presents a velvety texture with chunks of sausage and potato that offer a satisfying bite. The smokiness of the sausage and the sweetness of the corn play in harmony, making it a dish that’s as comforting as it is sophisticated. Serve with a crusty baguette for dipping, or for a touch of elegance, garnish with a sprinkle of smoked paprika and a few whole parsley leaves.

Smoked Turkey Sausage and Quinoa Salad

Perhaps there’s no better way to welcome the gentle embrace of summer than with a dish that balances heartiness and lightness, a melody of flavors that dances between smoky and fresh. This smoked turkey sausage and quinoa salad is a testament to the joy of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 tbsp extra-virgin olive oil
• 12 oz smoked turkey sausage, sliced into 1/2-inch rounds
• 1 cup cherry tomatoes, halved
• 1/2 cup English cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until water is fully absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool.
2. While quinoa cooks, heat olive oil in a large skillet over medium heat. Add smoked turkey sausage slices and cook for 4-5 minutes, turning once, until lightly browned. Remove from heat and set aside.
3. In a large mixing bowl, combine cooled quinoa, cooked sausage, cherry tomatoes, cucumber, red onion, and parsley.
4. In a small bowl, whisk together Dijon mustard, apple cider vinegar, sea salt, and black pepper. Pour over the salad and toss gently to combine.
5. Tip: For enhanced flavor, let the salad sit for 10 minutes before serving to allow the ingredients to meld.
6. Tip: If you prefer a bit of heat, add a pinch of red pepper flakes to the dressing.
7. Tip: For a more substantial meal, serve the salad over a bed of arugula or mixed greens.

Delightfully textured with the chewiness of quinoa and the snap of fresh vegetables, this salad offers a smoky depth from the turkey sausage, balanced by the bright acidity of the dressing. Consider serving it in hollowed-out bell peppers for a playful, edible bowl that adds a pop of color to your table.

Smoked Turkey Sausage and Zucchini Boats

Wandering through the garden this morning, the vibrant greens and the crisp air inspired a dish that feels like a gentle embrace, combining the smoky depth of turkey sausage with the fresh, tender bite of zucchini.

Ingredients

• 4 medium zucchinis, halved lengthwise and scooped
• 1 tbsp extra-virgin olive oil
• 1 lb smoked turkey sausage, casing removed and crumbled
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Place the zucchini halves in the prepared dish, cut side up, and brush lightly with olive oil. Season with salt and pepper.
3. In a skillet over medium heat, cook the crumbled turkey sausage until browned, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
4. Add the diced onion and minced garlic to the skillet, sautéing until translucent, about 3 minutes. Tip: Stir frequently to prevent garlic from burning.
5. Remove the skillet from heat and stir in the Parmesan cheese, panko breadcrumbs, oregano, and smoked paprika. Mix well to combine.
6. Spoon the sausage mixture evenly into the zucchini boats, pressing down lightly to compact.
7. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the tops are golden brown. Tip: For a crispier topping, broil for the last 2 minutes.

Gently savor the contrast between the smoky, savory filling and the soft, yielding zucchini. Serve these boats atop a bed of quinoa for a wholesome meal, or slice them into bite-sized pieces for a charming appetizer.

Smoked Turkey Sausage and Cabbage Stew

Zephyrs of early summer breeze carry the promise of comfort food that warms the soul without weighing it down. This smoked turkey sausage and cabbage stew is a humble yet hearty dish, perfect for those evenings when the air is just cool enough to crave something simmered and savory.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound smoked turkey sausage, sliced into 1/2-inch rounds
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon caraway seeds
• 1 small head green cabbage, cored and thinly sliced
• 4 cups low-sodium chicken stock
• 2 large Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the sliced smoked turkey sausage and cook until lightly browned, stirring occasionally, for 5 minutes. Tip: Browning the sausage adds depth to the stew’s flavor.
3. Stir in the finely diced yellow onion and minced garlic, cooking until the onion is translucent, about 4 minutes.
4. Add the caraway seeds and cook for 1 minute to toast, releasing their aroma.
5. Incorporate the thinly sliced green cabbage, stirring to wilt slightly, about 3 minutes.
6. Pour in the low-sodium chicken stock, then add the diced Yukon Gold potatoes, smoked paprika, freshly ground black pepper, and bay leaf.
7. Bring the stew to a simmer, then reduce the heat to low. Cover and cook until the potatoes are tender, about 20 minutes. Tip: Simmering gently prevents the potatoes from breaking apart.
8. Remove the bay leaf before serving. Tip: For an extra touch of freshness, garnish with chopped parsley.

Now, the stew presents a harmonious blend of smoky, savory, and slightly sweet flavors, with the cabbage melting into silkiness against the hearty chunks of potato and sausage. Serve it with a slice of crusty artisan bread to soak up the rich broth, or atop a mound of creamy polenta for a comforting twist.

Smoked Turkey Sausage and Sweet Potato Skillet

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about preparing a dish that balances hearty flavors with a touch of sweetness. This skillet meal, with its smoky undertones and vibrant colors, is a testament to the beauty of simple ingredients coming together.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 12 ounces smoked turkey sausage, sliced into 1/2-inch rounds
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 cup low-sodium chicken broth
• 2 cups baby spinach, loosely packed
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large cast-iron skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced smoked turkey sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the diced sweet potatoes and sliced onion. Cook, stirring occasionally, until the sweet potatoes begin to soften and the onions are translucent, about 8 minutes.
4. Stir in the minced garlic, smoked paprika, ground cumin, and cayenne pepper, cooking until fragrant, about 1 minute.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then reduce heat to low. Cover and cook until the sweet potatoes are tender, about 10 minutes.
6. Return the sausage to the skillet, adding the baby spinach. Stir until the spinach is just wilted, about 2 minutes. Season with salt and freshly ground black pepper to taste.

The smoky richness of the sausage pairs beautifully with the natural sweetness of the potatoes, while the spinach adds a fresh contrast. Serve this skillet straight from the stove, perhaps with a sprinkle of feta cheese for a tangy finish.

Smoked Turkey Sausage and Spinach Lasagna

Today, as the light fades softly outside, I find myself drawn to the comforting layers of a dish that feels like a hug in every bite. This smoked turkey sausage and spinach lasagna is a testament to the beauty of combining simple ingredients with care and patience.

Ingredients

• 9 lasagna noodles, oven-ready
• 1 lb smoked turkey sausage, casing removed and crumbled
• 2 cups whole milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cups fresh spinach, finely chopped
• 3 cups marinara sauce, homemade or high-quality store-bought
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp extra virgin olive oil
• 1 tsp garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
2. In a skillet over medium heat, warm the olive oil. Add the crumbled turkey sausage and minced garlic, sautéing until the sausage is lightly browned, about 5 minutes. Tip: Breaking the sausage into small pieces ensures even cooking.
3. In a mixing bowl, combine the ricotta cheese, beaten egg, chopped spinach, sea salt, black pepper, and crushed red pepper flakes. Stir until well blended.
4. Spread 1 cup of marinara sauce at the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce.
5. Layer half of the ricotta mixture over the noodles, followed by half of the sausage mixture, and 1 cup of mozzarella cheese. Repeat the layers, starting with another 1 cup of marinara sauce, 3 noodles, the remaining ricotta and sausage mixtures, and another cup of mozzarella.
6. Top with the remaining 3 noodles, 1 cup of marinara sauce, and sprinkle with Parmesan cheese. Tip: Covering the lasagna with foil for the first 25 minutes prevents the cheese from burning.
7. Bake in the preheated oven for 25 minutes covered, then remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden. Tip: Let the lasagna rest for 10 minutes before slicing to allow the layers to set.

Cooling slightly, the lasagna reveals layers that hold their shape yet melt in the mouth, with the smokiness of the turkey sausage playing beautifully against the freshness of the spinach. Serve with a crisp green salad dressed in a light vinaigrette to cut through the richness.

Smoked Turkey Sausage and Lentil Curry

Today feels like one of those days where the kitchen becomes a sanctuary, a place to slow down and savor the process of creating something nourishing. This dish, with its humble beginnings and rich flavors, is a testament to the beauty of simple ingredients coming together.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes, with juices
• 4 cups low-sodium chicken broth
• 1 lb smoked turkey sausage, sliced into 1/2-inch rounds
• 1/2 cup full-fat coconut milk
• Salt, to season
• Fresh cilantro leaves, for garnish

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté, stirring occasionally, until translucent and lightly golden, about 5 minutes.
3. Stir in the minced garlic and freshly grated ginger, cooking until fragrant, about 1 minute.
4. Add the ground turmeric, cumin, coriander, and cayenne pepper, toasting the spices with the onion mixture for 30 seconds to release their aromas.
5. Pour in the diced tomatoes with their juices and the rinsed green lentils, stirring to combine.
6. Add the low-sodium chicken broth, bringing the mixture to a gentle boil before reducing the heat to a simmer. Cover and cook for 20 minutes, or until the lentils are tender but still hold their shape.
7. While the lentils cook, in a separate skillet over medium-high heat, brown the sliced smoked turkey sausage rounds on both sides, about 3 minutes per side.
8. Once the lentils are cooked, stir in the browned sausage and full-fat coconut milk, simmering uncovered for an additional 5 minutes to meld the flavors.
9. Season with salt as needed, and garnish with fresh cilantro leaves before serving.

Lentils, tender yet firm, cradle the smoky slices of turkey sausage in a creamy, spiced broth that’s both comforting and invigorating. Serve this curry over a bed of steamed basmati rice or with warm, crusty bread to soak up every last drop of its golden goodness.

Smoked Turkey Sausage and Mushroom Risotto

Remembering the quiet evenings when the kitchen becomes a sanctuary, this dish brings together the earthy tones of mushrooms with the robust flavor of smoked turkey sausage, all cradled in creamy arborio rice.

Ingredients

• 1 cup arborio rice
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1 tbsp clarified butter
• 1 tbsp extra virgin olive oil
• 1/2 lb smoked turkey sausage, sliced into 1/4-inch rounds
• 8 oz cremini mushrooms, thinly sliced
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• Salt, to season

Instructions

1. In a large saucepan, heat the clarified butter and olive oil over medium heat until the butter is frothy.
2. Add the sliced smoked turkey sausage and cook until lightly browned, about 3 minutes per side. Remove and set aside.
3. In the same pan, add the diced onion and cook until translucent, about 4 minutes, stirring occasionally.
4. Add the minced garlic and sliced cremini mushrooms, cooking until the mushrooms are soft and have released their moisture, about 5 minutes.
5. Stir in the arborio rice, ensuring each grain is coated with the oil and butter mixture, toasting lightly for 2 minutes.
6. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
7. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, until the rice is creamy and al dente, about 18 minutes.
8. Return the smoked turkey sausage to the pan, along with the fresh thyme leaves and grated Parmesan cheese, stirring to combine.
9. Season with salt to your preference, then remove from heat and let stand for 2 minutes before serving.

Notably, the risotto achieves a velvety texture that contrasts beautifully with the smoky sausage and earthy mushrooms. Serve it in shallow bowls, garnished with a sprinkle of thyme and an extra dusting of Parmesan for a touch of elegance.

Smoked Turkey Sausage and Black Bean Tacos

Flowing through the quiet of the kitchen, the aroma of smoked turkey sausage mingling with earthy black beans invites a moment of culinary creativity. This dish, a humble yet flavorful taco filling, is a testament to the joy of simple ingredients coming together under a thoughtful hand.

Ingredients

• 1 tbsp extra-virgin olive oil
• 12 oz smoked turkey sausage, sliced into 1/4-inch rounds
• 1 cup canned black beans, rinsed and drained
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup chicken stock
• 8 small corn tortillas, warmed
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the sliced smoked turkey sausage and cook until lightly browned, approximately 3-4 minutes per side, stirring occasionally for even browning.
3. Introduce the diced yellow onion to the skillet, sautéing until translucent, about 3 minutes, then add the minced garlic, cooking for an additional 30 seconds until fragrant.
4. Sprinkle in the ground cumin and smoked paprika, stirring to coat the sausage and onions evenly, allowing the spices to toast slightly for 1 minute.
5. Pour in the chicken stock, using a wooden spoon to scrape any browned bits from the bottom of the skillet, then add the black beans, simmering the mixture for 5 minutes until the liquid reduces slightly.
6. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and slightly charred at the edges.
7. Divide the sausage and black bean mixture evenly among the tortillas, garnishing with fresh cilantro leaves and serving with lime wedges on the side.

You’ll find the texture of these tacos delightfully varied, with the smokiness of the sausage complementing the creamy black beans. For an extra layer of flavor, drizzle with a smoky chipotle sauce or top with crumbled queso fresco.

Smoked Turkey Sausage and Broccoli Alfredo

Kindly imagine the warmth of a kitchen filled with the smoky aroma of turkey sausage mingling with the creamy richness of Alfredo sauce, a dish that promises comfort with every forkful. This recipe, a harmonious blend of hearty and wholesome, is perfect for those evenings when the soul craves something both nourishing and indulgent.

Ingredients

• 1 pound smoked turkey sausage, sliced into 1/2-inch rounds
• 2 cups broccoli florets, blanched
• 2 tablespoons clarified butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon freshly grated nutmeg
• 8 ounces fettuccine pasta
• Salt, to precise measurement (1/2 teaspoon)
• Freshly ground black pepper, to precise measurement (1/4 teaspoon)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat clarified butter in a large skillet over medium heat. Add the sliced smoked turkey sausage and cook until lightly browned, about 3-4 minutes per side. Remove sausage from skillet and set aside.
3. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds. Pour in heavy cream, stirring constantly to prevent scorching.
4. Gradually whisk in freshly grated Parmesan cheese until the sauce is smooth and slightly thickened, about 2-3 minutes. Stir in nutmeg, salt, and black pepper.
5. Add blanched broccoli florets and cooked sausage to the skillet, tossing gently to coat in the Alfredo sauce. If the sauce is too thick, adjust consistency with reserved pasta water, one tablespoon at a time.
6. Finally, add the cooked fettuccine to the skillet, tossing until evenly coated with the sauce and ingredients are well combined. Serve immediately.

Alfredo sauce clings to each strand of pasta, offering a velvety texture that contrasts beautifully with the crisp-tender broccoli and smoky sausage. For an extra touch of elegance, garnish with a sprinkle of Parmesan and a twist of black pepper, or serve alongside a crisp green salad to round out the meal.

Smoked Turkey Sausage and Apple Stuffing

Dusk settles softly outside, casting a golden hue that seems to whisper of comfort and warmth inside. It’s in these quiet moments that the heart yearns for dishes that wrap the soul in layers of flavor and nostalgia, much like this smoked turkey sausage and apple stuffing.

Ingredients

• 1 lb smoked turkey sausage, casing removed and crumbled
• 2 cups day-old sourdough bread, cubed
• 1 cup Granny Smith apple, peeled and finely diced
• 1/2 cup unsalted butter, clarified
• 1/4 cup fresh sage, finely chopped
• 1/4 cup fresh thyme leaves
• 1 large shallot, minced
• 2 cloves garlic, minced
• 1 cup chicken stock, homemade preferred
• 2 pasture-raised eggs, lightly beaten
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, melt the remaining clarified butter. Add the crumbled smoked turkey sausage, cooking until lightly browned, about 5 minutes.
3. Add the minced shallot and garlic to the skillet, sautéing until translucent, approximately 3 minutes. Tip: Ensure the garlic doesn’t burn to avoid bitterness.
4. Stir in the diced apple, sage, and thyme, cooking for another 2 minutes until the apples begin to soften.
5. Remove the skillet from heat and gently fold in the sourdough cubes, ensuring they’re evenly coated with the mixture.
6. In a separate bowl, whisk together the chicken stock and lightly beaten eggs. Pour this over the bread mixture, stirring carefully to combine. Season with sea salt and black pepper.
7. Transfer the mixture to the prepared baking dish, spreading it evenly. Cover with aluminum foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy. Tip: For an extra crispy top, broil for the last 2 minutes, watching closely to prevent burning.
9. Let the stuffing rest for 5 minutes before serving. Tip: This allows the flavors to meld beautifully and makes it easier to slice.

As you take the first bite, the contrast of the crispy top against the moist, flavorful interior is a revelation. The smoky sausage and sweet apple play off each other in a dance of flavors that’s both comforting and sophisticated. Consider serving alongside a crisp green salad dressed with a sharp vinaigrette to cut through the richness.

Conclusion

With 20 mouthwatering smoked turkey sausage recipes, there’s something here for every meal and occasion! Whether you’re craving comfort food or a quick weeknight dinner, these dishes are sure to delight. Give them a try, and let us know which one is your favorite in the comments below. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty ideas too!