Turkey Sausage With Fresh Garden Vegetables Recipes

TURKEY SAUSAGE SOUP WITH FRESH VEGETABLES

Steps:

• In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain and transfer to a 6-qt. slow cooker., Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables., Cook, covered, on low 6-8 hours or until vegetables are tender. Just before serving, stir in basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add stock if necessary.

TURKEY SAUSAGE WITH FRESH GARDEN VEGETABLES

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!

TURKEY SAUSAGE AND VEGETABLE FRITTATA SANDWICH

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.

TURKEY SAUSAGE AND PEPPER SKILLET

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook turkey sausages until they begin to brown and firm up, 3 to 4 minutes per side. Remove to a cutting board and let cool slightly before cutting into 1/2-inch-thick diagonal slices; they will not be completely cooked at this point.
• Heat remaining 1 tablespoon oil in the same skillet over high heat. Quickly stir-fry onion until it begins to brown, about 1 minute. Add peppers and continue cooking over high heat, stirring constantly, until peppers begin to brown, 2 to 3 minutes. Do not overcrowd the skillet in order to get a nice char on the vegetables. Mix in garlic and cook for 1 minute.
• Return sausage, and any accumulated juices, to the skillet. Season with crushed red pepper, salt and pepper and reduce heat to medium. Stir to combine and continue cooking until sausage is no longer pink in the center, about 2 minutes more.