20 Savory Turkey Sausage Recipes for Every Meal

Unlock the secret to keeping your meals exciting with our roundup of 20 Savory Turkey Sausage Recipes for Every Meal! Whether you’re whipping up a quick weeknight dinner, craving some comfort food, or looking for seasonal favorites, turkey sausage is your versatile hero. Dive into these delicious ideas that promise to spice up your cooking routine—your taste buds will thank you!

Turkey Sausage and Spinach Stuffed Shells

Whip up a cozy, crowd-pleasing dinner with these stuffed shells—packed with savory turkey sausage and fresh spinach, they’re a guaranteed hit.

Ingredients

• 12 oz turkey sausage (I go for spicy to add a kick)
• 10 oz frozen spinach, thawed and squeezed dry (trust me, no one likes soggy spinach)
• 15 oz ricotta cheese (whole milk for extra creaminess)
• 1 cup shredded mozzarella (plus extra for that golden top)
• 1/4 cup grated Parmesan (the real deal, not the shaker kind)
• 1 large egg (room temp blends smoother)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp Italian seasoning (my secret flavor booster)
• 24 jumbo pasta shells (cooked al dente—they’ll soften more in the oven)
• 2 cups marinara sauce (homemade or your favorite jarred)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)

Instructions

1. Preheat your oven to 375°F—no guessing, use an oven thermometer.
2. Heat olive oil in a skillet over medium heat. Add turkey sausage, breaking it up until browned, about 5 minutes.
3. Stir in minced garlic and spinach, cooking for 2 more minutes. Remove from heat.
4. In a bowl, mix ricotta, mozzarella, Parmesan, egg, and Italian seasoning. Fold in the sausage mixture.
5. Spread 1 cup marinara in a 9×13″ baking dish. Stuff each shell with the filling and arrange seam-side up.
6. Top with remaining marinara and extra mozzarella. Cover with foil and bake for 25 minutes.
7. Remove foil and bake another 10 minutes until bubbly and golden.
8. Let stand 5 minutes before serving—patience prevents a cheese slide.

Outrageously creamy with a hint of spice, these shells are perfect with a crisp salad or garlic bread for dipping into that saucy goodness.

One-Pot Turkey Sausage and Rice Skillet

Unlock the secret to a fuss-free dinner with this one-pot wonder that’s packed with flavor and ready in a flash. Perfect for those nights when you want maximum taste with minimal cleanup.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
• 1 lb turkey sausage, casings removed (I like it spicy, but sweet works too)
• 1 cup long-grain white rice (basmati’s my fave for its fragrance)
• 2 cups chicken broth (homemade if you’ve got it, but boxed is fine)
• 1 bell pepper, diced (go for red for a sweet crunch)
• 1 small onion, diced (yellow’s my pick for its mildness)
• 2 cloves garlic, minced (fresh is best, no jarred stuff here)
• 1 tsp smoked paprika (for that deep, smoky vibe)
• Salt and pepper (season as you go, but start with 1/2 tsp salt)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add turkey sausage, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Don’t stir too much—let it get a nice sear.
3. Toss in onion, bell pepper, and garlic. Sauté until soft, about 3 minutes. Tip: Keep the heat high to avoid steaming the veggies.
4. Stir in rice, smoked paprika, salt, and pepper. Toast for 1 minute to wake up the flavors.
5. Pour in chicken broth, scraping up any browned bits. Bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes. Tip: No peeking—steam is key for fluffy rice.
6. Remove from heat. Let sit, covered, for 5 minutes. Fluff with a fork before serving.

Expect a smoky, savory skillet where every bite’s a mix of tender rice, juicy sausage, and crisp veggies. Serve it straight from the pan for that rustic, shareable vibe.

Turkey Sausage Breakfast Casserole with Hash Browns

Kickstart your morning with this hearty Turkey Sausage Breakfast Casserole—packed with crispy hash browns, savory sausage, and melty cheese. It’s the ultimate make-ahead breakfast that’ll have everyone begging for seconds.

Ingredients

• 1 lb turkey sausage (I go for spicy to add a kick)
• 3 cups frozen hash browns (thawed for extra crispiness)
• 6 large eggs (room temp blends smoother)
• 1 cup shredded cheddar cheese (sharp for maximum flavor)
• 1/2 cup milk (whole milk makes it creamier)
• 1 tbsp extra virgin olive oil (my go-to for greasing)
• 1/2 tsp salt (fine sea salt distributes evenly)
• 1/4 tsp black pepper (freshly ground for the best taste)

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a skillet over medium heat, cook the turkey sausage until browned, about 5 minutes, breaking it into crumbles.
3. Spread the thawed hash browns evenly in the prepared baking dish. Tip: Press them down slightly to form a solid base.
4. Sprinkle the cooked sausage over the hash browns, then top with shredded cheddar cheese.
5. In a bowl, whisk together eggs, milk, salt, and pepper until fully combined. Tip: Whisk vigorously for a fluffier texture.
6. Pour the egg mixture evenly over the sausage and cheese layer.
7. Bake for 35-40 minutes, until the edges are golden and the center is set. Tip: Check doneness by inserting a knife—it should come out clean.

Mouthwatering and satisfying, this casserole boasts a crispy bottom layer with a soft, cheesy top. Serve it with a dollop of sour cream or a side of fresh avocado for an extra indulgent breakfast.

Spicy Turkey Sausage and Kale Soup

Spice up your weeknight with this Spicy Turkey Sausage and Kale Soup—bold flavors, minimal fuss, maximum comfort.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
• 1 lb spicy turkey sausage, casings removed (for that kick we all crave)
• 1 large onion, diced (yellow for sweetness)
• 3 garlic cloves, minced (fresh is best, no compromises)
• 6 cups chicken stock (homemade if you’ve got it)
• 1 bunch kale, stems removed and leaves chopped (trust me, it wilts down)
• 1 can (15 oz) white beans, drained and rinsed (for that creamy texture)
• 1 tsp red pepper flakes (adjust if you’re not about that spicy life)
• Salt and pepper (to your heart’s content)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add turkey sausage, breaking it apart with a spoon. Cook until browned, 5-7 minutes. Tip: Don’t rush the browning; it’s where the flavor’s at.
3. Toss in onion and garlic, stirring until soft and fragrant, about 3 minutes.
4. Pour in chicken stock, scraping up any browned bits from the bottom—that’s gold.
5. Bring to a boil, then reduce heat to simmer. Add kale and white beans. Tip: Massage the kale first if you want it extra tender.
6. Season with red pepper flakes, salt, and pepper. Simmer for 15 minutes to let flavors marry. Tip: Taste as you go; seasoning is key.

Whip this up and you’ve got a soup that’s hearty with a spicy kick, perfect with crusty bread or over rice for extra comfort. The kale stays vibrant, and the beans add just the right creaminess without dairy.

Turkey Sausage and Pepper Sheet Pan Dinner

Bold flavors and easy cleanup? This Turkey Sausage and Pepper Sheet Pan Dinner delivers both. Zero fuss, maximum taste—let’s get cooking.

Ingredients

• 1 lb turkey sausage links (I go for spicy to kick it up a notch)
• 2 bell peppers, sliced (mix colors for a vibrant plate)
• 1 large onion, sliced (yellow for sweetness)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp garlic powder (because fresh is great, but this is easier)
• 1 tsp dried oregano (crush it between your fingers to wake it up)
• Salt and pepper (don’t skimp—season as you go)

Instructions

1. Preheat your oven to 400°F. A hot oven means crispy edges.
2. Toss peppers and onions with olive oil, garlic powder, oregano, salt, and pepper on a sheet pan. Spread them out; overcrowding steams instead of roasts.
3. Nestle the turkey sausages among the veggies. They’ll share flavors as they cook.
4. Roast for 20 minutes, then flip the sausages and stir the veggies. Even cooking is key.
5. Roast another 10-15 minutes until sausages are browned and veggies are tender with charred spots.
6. Let it rest for 5 minutes. This lets the juices redistribute—patience pays off.

Zesty and hearty, this dish sings with smoky, sweet, and spicy notes. Serve it over creamy polenta or stuff it into a crusty roll for a next-level sandwich.

Turkey Sausage and Sweet Potato Hash

Dig into this hearty, flavor-packed Turkey Sausage and Sweet Potato Hash that’s perfect for any meal of the day. It’s a one-pan wonder that combines savory, sweet, and a hint of spice for a dish that’s as nutritious as it is delicious.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb turkey sausage, casings removed (I like it spicy, but mild works too)
• 2 medium sweet potatoes, diced into 1/2-inch cubes (leave the skin on for extra fiber)
• 1 large onion, chopped (yellow for sweetness, but white is fine)
• 1 red bell pepper, diced (for a pop of color and crunch)
• 2 cloves garlic, minced (fresh is best, no jarred stuff here)
• 1 tsp smoked paprika (it’s all about that smoky depth)
• Salt and freshly ground black pepper (to season, but we’ll specify amounts)
• 4 large eggs (room temp eggs blend better, trust me)
• Fresh parsley, chopped (for a bright finish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add turkey sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes. Tip: Don’t stir too much; let it get a nice crust.
3. Toss in sweet potatoes, onion, and bell pepper. Stir to combine, then spread in an even layer. Cook undisturbed for 5 minutes to let the veggies caramelize.
4. Sprinkle garlic and smoked paprika over the hash. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir well.
5. Reduce heat to medium. Cover and cook for 10 minutes, stirring halfway, until sweet potatoes are tender. Tip: If they’re sticking, add a splash of water.
6. Make 4 wells in the hash. Crack an egg into each. Cover and cook for 5 minutes for runny yolks, or 7 for set. Tip: For even cooking, keep the lid on tight.
7. Garnish with fresh parsley. Serve hot straight from the skillet for maximum wow factor.

Crave-worthy with crispy edges and soft centers, this hash is a textural dream. Top with avocado slices or a drizzle of hot sauce for an extra kick. Perfect for brunch or a quick dinner that feels like a treat.

Creamy Turkey Sausage and Mushroom Pasta

Forget takeout—this creamy turkey sausage and mushroom pasta is your new weeknight hero. Bold flavors, minimal fuss, and maximum comfort in every forkful.

Ingredients

• 8 oz turkey sausage (I love the spicy kind for a kick)
• 2 cups sliced mushrooms (baby bellas add a meaty texture)
• 3 cloves garlic, minced (fresh is best, no shortcuts here)
• 1 cup heavy cream (go for the good stuff, it makes a difference)
• 1/2 cup grated Parmesan (plus extra for serving, because why not?)
• 12 oz pasta (penne or fusilli holds the sauce like a dream)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp red pepper flakes (adjust to your heat tolerance)
• Salt and black pepper (to season, but we’ll be specific in the steps)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add turkey sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Toss in mushrooms and cook until they release their juices and brown, another 5 minutes.
4. Stir in garlic and red pepper flakes, cooking just until fragrant, about 30 seconds.
5. Pour in heavy cream, bring to a simmer, then reduce heat to low and let it thicken slightly, 3-4 minutes.
6. Meanwhile, cook pasta in salted boiling water until al dente, about 8 minutes. Reserve 1/2 cup pasta water.
7. Drain pasta and add it to the skillet, tossing to coat in the sauce. If needed, loosen with reserved pasta water.
8. Off heat, stir in Parmesan until melted. Season with salt and black pepper to your liking.

Rich, creamy, and with just the right amount of spice, this pasta is a texture dream. Serve it with a crisp green salad or garlic bread to scoop up every last bit of sauce.

Turkey Sausage and White Bean Chili

Whip up this Turkey Sausage and White Bean Chili for a hearty meal that’s packed with flavor and ready in no time. Perfect for those chilly evenings when you crave something comforting yet healthy.

Ingredients

• 1 lb turkey sausage (I go for spicy to add a kick)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 large onion, diced (yellow works best for sweetness)
• 3 garlic cloves, minced (fresh is always better)
• 1 red bell pepper, chopped (for a pop of color)
• 2 cans white beans, drained and rinsed (cannellini beans are my favorite)
• 1 can diced tomatoes (no salt added for control)
• 2 cups chicken broth (homemade if you’ve got it)
• 1 tsp cumin (toasted and ground releases more flavor)
• 1/2 tsp smoked paprika (for that deep, smoky note)
• Salt and pepper (season as you go, trust me)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add turkey sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Toss in onion and garlic, sautéing until soft and fragrant, roughly 3 minutes.
4. Stir in red bell pepper, cooking for another 2 minutes to soften.
5. Mix in white beans, diced tomatoes, chicken broth, cumin, and smoked paprika.
6. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
7. Season with salt and pepper to taste right before serving.

Dig into this chili’s creamy beans and spicy sausage, a combo that’s irresistibly hearty. Serve it with a dollop of Greek yogurt or over quinoa for an extra protein punch.

Turkey Sausage and Broccoli Stir-Fry

Make this Turkey Sausage and Broccoli Stir-Fry your weeknight hero—quick, flavorful, and packed with protein. My go-to when I need a meal that’s as nutritious as it is delicious.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen staple for that perfect sauté)
• 1 lb turkey sausage, casings removed (I like it spicy, but sweet works too)
• 3 cups broccoli florets (fresh is best, but frozen in a pinch)
• 2 cloves garlic, minced (because more garlic is always better)
• 1/2 cup chicken broth (low-sodium to control the salt)
• 1 tbsp soy sauce (for that umami kick)
• 1 tsp red pepper flakes (adjust to your heat preference)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add turkey sausage, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
3. Toss in broccoli and garlic. Stir-fry for 3 minutes until broccoli is bright green.
4. Pour in chicken broth and soy sauce. Sprinkle red pepper flakes. Stir to combine.
5. Cover and simmer for 5 minutes, until broccoli is tender-crisp. Tip: Don’t overcook—broccoli should still have a bite.
6. Uncover and cook for another 2 minutes to reduce the sauce slightly. Tip: The sauce should coat the back of a spoon.
7. Remove from heat. Let it sit for 2 minutes—it’ll thicken up perfectly. Tip: Patience is key for the best texture.

Absolutely dig into this stir-fry over a bed of quinoa or rice for a hearty meal. The turkey sausage brings a savory depth, while the broccoli adds a fresh crunch. Try topping with sesame seeds for an extra nutty flavor.

Turkey Sausage and Egg Breakfast Muffins

Drop everything—these Turkey Sausage and Egg Breakfast Muffins are your new morning obsession. Packed with protein and ready in minutes, they’re the ultimate grab-and-go breakfast.

Ingredients

• 6 large eggs (room temp blends smoother, trust me)
• 1/2 cup milk (whole milk for extra creaminess)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice kick)
• 1/2 lb turkey sausage, cooked and crumbled (I go for the spicy kind)
• 1/4 cup diced bell peppers (any color, but red adds sweetness)
• 1/4 cup diced onions (yellow for a milder flavor)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1/2 tsp salt
• 1/4 tsp black pepper
• Non-stick cooking spray (for hassle-free muffin tin release)

Instructions

1. Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin with non-stick cooking spray.
2. In a large bowl, whisk together eggs, milk, salt, and pepper until fully combined.
3. Heat olive oil in a skillet over medium heat. Sauté onions and bell peppers until soft, about 3-4 minutes.
4. Add the cooked turkey sausage to the skillet, stirring to combine. Remove from heat.
5. Evenly distribute the sausage mixture among the muffin cups. Sprinkle cheddar cheese on top.
6. Pour the egg mixture over each muffin cup, filling about 3/4 full. Tip: Tap the tin gently on the counter to remove air bubbles.
7. Bake for 20-25 minutes, until the eggs are set and the tops are lightly golden. Tip: Insert a toothpick in the center; if it comes out clean, they’re done.
8. Let cool for 5 minutes before removing from the tin. Tip: Run a knife around the edges for easy release.

Airy yet hearty, these muffins boast a fluffy texture with a savory punch. Serve them warm with a dash of hot sauce or alongside fresh avocado slices for an extra creamy bite.

Turkey Sausage and Cabbage Stir-Fry

Hungry for a quick, flavorful dish that packs a punch? This Turkey Sausage and Cabbage Stir-Fry is your weeknight hero—ready in minutes and bursting with flavor.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 lb turkey sausage, sliced (I love the spicy kind for an extra kick)
• 4 cups green cabbage, shredded (crunchy and fresh is key)
• 1 red bell pepper, thinly sliced (for a sweet contrast)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tbsp soy sauce (low-sodium works great here)
• 1 tsp red pepper flakes (adjust to your heat preference)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the turkey sausage slices, cooking until browned on both sides, roughly 3-4 minutes per side. Tip: Don’t overcrowd the pan to get a nice sear.
3. Toss in the shredded cabbage and sliced bell pepper, stirring frequently until they start to soften, about 5 minutes.
4. Mix in the minced garlic and soy sauce, cooking for another 2 minutes until fragrant. Tip: Garlic burns quickly, so keep the heat medium.
5. Sprinkle with red pepper flakes, give it one final stir, and remove from heat. Tip: Let it sit for a minute before serving to let the flavors meld.

Get ready for a dish that’s crispy, savory, and just the right amount of spicy. Serve it over rice for a hearty meal or enjoy it solo for a low-carb option.

Turkey Sausage and Lentil Stew

Just when you thought comfort food couldn’t get any cozier, this Turkey Sausage and Lentil Stew proves you wrong. Bold flavors, minimal effort, and maximum satisfaction—let’s dive in.

Ingredients

• 1 tbsp extra virgin olive oil (my kitchen staple for that rich base)
• 1 lb turkey sausage, casings removed (go for spicy if you dare)
• 1 cup diced onions (the sharper, the better)
• 2 garlic cloves, minced (fresh is non-negotiable here)
• 1 cup dried lentils, rinsed (no soaking needed, thank goodness)
• 4 cups chicken broth (homemade if you’ve got it)
• 1 tsp smoked paprika (for that irresistible smokiness)
• Salt to taste (but really, don’t skimp)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add turkey sausage, breaking it up with a spoon, and cook until no longer pink—5-7 minutes. Tip: Don’t rush this step; browning equals flavor.
3. Toss in onions and garlic, stirring until onions are translucent—about 3 minutes. Tip: Keep the heat medium to avoid burning the garlic.
4. Stir in lentils, chicken broth, and smoked paprika. Bring to a boil, then reduce heat to low.
5. Simmer uncovered for 25-30 minutes, or until lentils are tender but not mushy. Tip: Stir occasionally to prevent sticking.
6. Season with salt, then taste and adjust as needed. Serve hot.

Crave-worthy doesn’t even begin to cover it. The lentils soak up all the smoky, savory goodness, while the turkey sausage adds a hearty punch. Try topping with a dollop of Greek yogurt for a creamy contrast.

Turkey Sausage and Zucchini Noodle Bowl

Let’s dive into a dish that’s as easy to whip up as it is delicious—perfect for those busy weeknights when you crave something hearty yet healthy.

Ingredients

• 1 lb turkey sausage, casings removed (I go for the spicy kind for an extra kick)
• 2 medium zucchinis, spiralized into noodles (about 4 cups—trust me, it’s worth the effort)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1/2 cup marinara sauce (homemade or store-bought, no shame either way)
• Salt to taste (I like to start with 1/4 tsp and adjust from there)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering—about 1 minute.
2. Add turkey sausage, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
3. Stir in garlic and red pepper flakes, cooking for 30 seconds until fragrant—don’t let the garlic burn!
4. Toss in zucchini noodles and marinara sauce, stirring to combine. Cook for 2-3 minutes until noodles are just tender.
5. Season with salt, give it one final stir, and remove from heat.

Make this bowl your own by topping with grated Parmesan or a sprinkle of fresh basil. The zucchini noodles keep their bite, while the turkey sausage brings a satisfying richness. Perfect for slurping straight from the bowl!

Turkey Sausage and Cornbread Casserole

Viral-worthy and utterly comforting, this dish combines juicy turkey sausage with crumbly cornbread in a bake that’s all about big flavors and minimal fuss.

Ingredients

• 1 lb turkey sausage (I go for spicy to add a kick)
• 1 cup cornmeal (stone-ground gives the best texture)
• 1 cup all-purpose flour (keep it light and airy)
• 1 tbsp baking powder (non-negotiable for the rise)
• 1/2 tsp salt (sea salt flakes are my secret)
• 1 cup buttermilk (full-fat for richness)
• 1/4 cup honey (local if you can, for that deep sweetness)
• 1 large egg (room temp blends smoother)
• 1/4 cup melted butter (unsalted, so you control the salt)
• 1 cup corn kernels (fresh or frozen, but pat dry if using frozen)
• 1/2 cup shredded cheddar cheese (sharp for a flavor punch)

Instructions

1. Preheat your oven to 375°F. Grease a 9×9 inch baking dish with butter or cooking spray.
2. In a skillet over medium heat, cook the turkey sausage until browned, about 5-7 minutes. Drain any excess fat and set aside.
3. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
4. In another bowl, mix buttermilk, honey, egg, and melted butter until well combined.
5. Pour the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix.
6. Fold in the cooked sausage, corn kernels, and cheddar cheese gently.
7. Pour the batter into the prepared baking dish. Smooth the top with a spatula.
8. Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
9. Let it cool for 5 minutes before serving. This rest period helps the casserole set.

Look at that golden top! The contrast between the savory sausage and sweet cornbread is unreal. Serve it with a drizzle of hot honey for an extra layer of flavor.

Turkey Sausage and Quinoa Stuffed Peppers

Kickstart your meal prep with these Turkey Sausage and Quinoa Stuffed Peppers—packed with protein, flavor, and a colorful punch that’ll make your Insta feed pop.

Ingredients

• 4 large bell peppers, any color (I love the rainbow effect!)
• 1 lb turkey sausage, casings removed (go for spicy if you dare)
• 1 cup quinoa, rinsed (trust me, skip this and it’s bitter city)
• 2 cups chicken broth (homemade if you’ve got it)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 small onion, diced (yellow for sweetness)
• 2 cloves garlic, minced (fresh only, please)
• 1 tsp smoked paprika (for that deep flavor)
• 1/2 tsp salt (I’m generous here)
• 1/4 tsp black pepper (freshly ground is best)
• 1/2 cup shredded mozzarella (because cheese is life)

Instructions

1. Preheat your oven to 375°F—no guessing, use that oven thermometer.
2. Slice the tops off the peppers and remove seeds. Keep those tops for a rustic garnish.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
4. Crumble in the turkey sausage, cooking until no pink remains, roughly 5 minutes. Tip: Break it up fine for even distribution.
5. Stir in quinoa, smoked paprika, salt, and pepper. Pour in chicken broth, bring to a boil, then simmer covered for 15 minutes—quinoa should be fluffy and liquid absorbed.
6. Stuff peppers with the quinoa mixture, top with mozzarella. Place in a baking dish with a splash of water at the bottom to prevent sticking.
7. Bake for 25-30 minutes until peppers are tender and cheese is golden. Tip: Cover with foil if cheese browns too fast.
8. Let rest for 5 minutes—patience, it’s hot! Serve with those saved pepper tops for a photo-worthy dish.

Dig into these stuffed peppers and get that perfect bite—cheesy, smoky, with a slight crunch from the pepper. Try drizzling with hot honey for a sweet heat twist.

Turkey Sausage and Apple Skillet with Sage

Elevate your weeknight dinner with this Turkey Sausage and Apple Skillet with Sage—a dish that’s bold, flavorful, and ready in under 30 minutes. Perfect for when you’re craving something hearty but don’t want to fuss.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity punch)
• 1 lb turkey sausage, casings removed (I like it spicy for extra kick)
• 2 apples, cored and sliced (Honeycrisp are my fave for sweetness)
• 1 small onion, thinly sliced (yellow for mildness)
• 2 cloves garlic, minced (fresh is best, no jarred stuff here)
• 1 tbsp fresh sage, chopped (dried works in a pinch, but fresh is king)
• 1/2 cup chicken broth (low-sodium to control saltiness)
• Salt and pepper (just a pinch, the sausage brings plenty of flavor)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering—about 1 minute.
2. Add turkey sausage, breaking it apart with a spoon. Cook until browned, 5-6 minutes. *Tip: Don’t overcrowd the pan to get a good sear.*
3. Toss in onion and apples. Sauté until the onion is translucent and apples soften, about 4 minutes. *Tip: Stir occasionally to prevent burning.*
4. Stir in garlic and sage, cooking until fragrant—30 seconds max. *Tip: Garlic burns fast, keep it moving!*
5. Pour in chicken broth, scraping up any browned bits. Simmer for 2-3 minutes until slightly reduced.
6. Season with salt and pepper, then give it a final stir. Serve hot.

Zesty with a hint of sweetness, this skillet is a textural dream—juicy sausage, tender apples, and crispy sage. Try it over creamy polenta or tucked into a warm tortilla for a next-level twist.

Turkey Sausage and Black Bean Tacos

Make your taco night unforgettable with these Turkey Sausage and Black Bean Tacos—packed with flavor, ready in minutes, and guaranteed to disappear fast.

Ingredients

• 1 lb turkey sausage (I go for spicy to kick things up a notch)
• 1 can black beans, drained and rinsed (trust me, rinsing removes excess sodium)
• 1 cup shredded cheddar cheese (sharp cheddar melts like a dream)
• 8 small corn tortillas (warm them up for extra flexibility)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1/2 cup diced onions (yellow onions for sweetness)
• 1 tsp cumin (toasted cumin seeds ground fresh? Yes, please.)
• 1/2 tsp smoked paprika (for that smoky depth)
• Salt to taste (but really, the sausage brings its own)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering—about 1 minute.
2. Add diced onions, sauté until translucent, roughly 3 minutes. Tip: Don’t rush this step; caramelized onions add sweetness.
3. Crumble turkey sausage into the skillet. Cook until no pink remains, about 5 minutes. Break it up as it cooks.
4. Stir in black beans, cumin, and smoked paprika. Cook for another 2 minutes to blend flavors. Tip: A splash of water can deglaze the pan for more flavor.
5. Warm tortillas in a dry skillet for 30 seconds per side or until pliable. Tip: Keep them wrapped in a towel to stay warm.
6. Fill each tortilla with the sausage mixture, top with cheddar cheese, and fold. The heat will melt the cheese perfectly.

Dig into tacos that are a riot of textures—creamy beans, juicy sausage, and crispy-edged tortillas. Serve with a squeeze of lime or a dollop of guac for a fresh twist.

Turkey Sausage and Butternut Squash Risotto

Now let’s dive into a dish that’s creamy, hearty, and packed with fall flavors—perfect for those cozy nights in.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 lb turkey sausage, casings removed (I like it spicy for an extra kick)
• 3 cups butternut squash, cubed (peel it unless you’re into that texture)
• 1 small onion, finely diced (white or yellow, your call)
• 2 cloves garlic, minced (fresh is best, no cheating)
• 1 1/2 cups Arborio rice (non-negotiable for that perfect risotto)
• 4 cups chicken stock, warmed (homemade if you’ve got it)
• 1/2 cup grated Parmesan cheese (plus extra for serving, because why not?)
• 2 tbsp unsalted butter (because everything’s better with butter)
• Salt and freshly ground black pepper (to taste, but be generous)
• 1/4 cup fresh sage leaves, chopped (trust me, it’s a game-changer)

Instructions

1. Heat olive oil in a large pan over medium heat. Add turkey sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Remove and set aside.
2. In the same pan, add butternut squash and onion. Cook until the onion is translucent, about 5 minutes. Tip: Don’t rush this—the sweetness builds here.
3. Stir in garlic and cook for 1 minute until fragrant. Add Arborio rice, stirring to coat each grain in oil, about 2 minutes.
4. Begin adding warm chicken stock, one ladle at a time, stirring constantly. Wait until each ladle is absorbed before adding the next. This takes about 20 minutes. Tip: Keep the stock warm to maintain the cooking temperature.
5. Once the rice is al dente and creamy, stir in the cooked sausage, Parmesan, butter, and sage. Season with salt and pepper. Tip: The risotto should flow slowly—if it’s too thick, loosen it with a bit more stock.
6. Remove from heat and let it sit for 2 minutes to thicken slightly.

This risotto is luxuriously creamy with a slight bite from the al dente rice. The butternut squash adds a sweet contrast to the spicy sausage, while the sage brings an earthy depth. Serve it in shallow bowls with extra Parmesan and a drizzle of olive oil for that restaurant-quality finish.

Turkey Sausage and Green Bean Stir-Fry

Ready to shake up your weeknight dinner routine? This Turkey Sausage and Green Bean Stir-Fry delivers bold flavors and crisp textures in under 30 minutes. Perfect for those nights when you need something fast but refuse to sacrifice taste.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity kick)
• 1 lb turkey sausage, sliced into coins (I like a spicy Italian variety for extra heat)
• 1 lb green beans, trimmed (snap the ends off for that satisfying crunch)
• 2 cloves garlic, minced (fresh is best—no jarred stuff here)
• 1/2 cup chicken broth (low-sodium keeps it balanced)
• 1 tbsp soy sauce (adds that umami depth)
• 1 tsp red pepper flakes (adjust to your heat tolerance)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add turkey sausage coins. Cook until browned on both sides, 3-4 minutes per side. Tip: Don’t overcrowd the pan—work in batches if needed.
3. Toss in green beans and minced garlic. Stir-fry for 2 minutes until garlic is fragrant but not burnt.
4. Pour in chicken broth and soy sauce. Scrape up any browned bits from the bottom of the pan—that’s flavor gold.
5. Sprinkle red pepper flakes over the top. Reduce heat to medium and simmer for 5 minutes, or until green beans are tender-crisp. Tip: Cover the skillet for the last 2 minutes to steam the beans slightly.
6. Give everything a final toss. Taste and adjust seasoning if necessary, but remember the soy sauce already adds saltiness.

Now, the moment of truth. Nestle this stir-fry over a bed of fluffy rice or twirl it into noodles for a heartier meal. The turkey sausage brings a smoky richness, while the green beans stay vibrantly green and snappy. A drizzle of sriracha? Chef’s kiss.

Turkey Sausage and Tomato Basil Soup

Just when you thought soup couldn’t get any cozier, this Turkey Sausage and Tomato Basil Soup walks in. Bold flavors, hearty ingredients, and a quick simmer make it a weeknight hero.

Ingredients

• 1 lb turkey sausage (I go for spicy to kick things up a notch)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 3 cloves garlic, minced (fresh is best, no compromises)
• 1 can (28 oz) crushed tomatoes (san marzano for that sweet, sweet depth)
• 4 cups chicken broth (homemade if you’ve got it, but boxed works in a pinch)
• 1 cup fresh basil, chopped (tear it for extra aroma)
• 1/2 cup heavy cream (because richness is non-negotiable)
• Salt and pepper (to your heart’s content, but start with 1/2 tsp salt)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add turkey sausage, breaking it apart with a spoon. Cook until no pink remains, 5-6 minutes. Tip: Don’t stir too much; let it get a bit crispy.
3. Toss in garlic, stir for 30 seconds until fragrant. Tip: Burnt garlic is bitter—keep it moving!
4. Pour in crushed tomatoes and chicken broth. Bring to a boil, then reduce to a simmer for 15 minutes. Tip: Simmer, don’t boil, to meld flavors gently.
5. Stir in basil and heavy cream. Simmer for another 5 minutes. Season with salt and pepper.

Get ready for a soup that’s creamy, herbaceous, and packed with savory sausage. Serve with crusty bread for dipping, or go wild—top with extra basil and a drizzle of olive oil.

Summary

Perfect for any meal, these 20 savory turkey sausage recipes offer delicious variety for home cooks across North America. Whether you’re whipping up breakfast, lunch, or dinner, there’s something here to satisfy every craving. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.