25 Delicious Smoked Turkey Sausage Recipes for Every Occasion

Unlock the secret to transforming your meals with the rich, smoky flavors of turkey sausage! Whether you’re whipping up a quick weeknight dinner, hosting a festive gathering, or simply craving some comfort food, our roundup of 25 delicious smoked turkey sausage recipes has something for every occasion. Dive in and discover how this versatile ingredient can elevate your cooking game—your taste buds will thank you!

Smoked Turkey Sausage and Peppers Skillet

Perfect for those busy weeknights when you’re craving something hearty yet easy to whip up, this smoked turkey sausage and peppers skillet is a game-changer. You’ll love how the flavors meld together in just one pan, making cleanup a breeze.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb smoked turkey sausage, sliced into 1/2-inch rounds
• 1 large red bell pepper, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup low-sodium chicken broth
• 1 tsp smoked paprika
• 1/2 tsp dried oregano

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the sliced smoked turkey sausage and cook until lightly browned, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Throw in the sliced bell peppers and onion, stirring occasionally, until they start to soften, about 5 minutes.
4. Stir in the minced garlic, black pepper, sea salt, smoked paprika, and dried oregano, cooking until fragrant, about 1 minute. Tip: Keep the garlic moving to prevent burning.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan, and let the mixture simmer for 5 minutes until the liquid reduces slightly. Tip: This step builds depth of flavor.
6. Remove from heat and let it sit for 2 minutes before serving to allow the flavors to meld.

Amazingly versatile, this dish boasts a smoky, slightly sweet flavor with a satisfying crunch from the peppers. Serve it over a bed of creamy polenta or tucked into a warm tortilla for a quick wrap.

Creamy Smoked Turkey Sausage Pasta

Craving something hearty and comforting? This creamy smoked turkey sausage pasta is your go-to dish for a satisfying meal that’s packed with flavor and ready in no time.

Ingredients

• 8 oz smoked turkey sausage, sliced into 1/2-inch rounds
• 2 cups uncooked penne pasta
• 1 tbsp rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp finely ground black pepper
• 1/4 tsp crushed red pepper flakes
• 1/4 cup fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced turkey sausage and cook until lightly browned, about 5 minutes, stirring occasionally.
3. Add the finely diced onion to the skillet with the sausage. Cook until the onion is translucent, about 3 minutes, stirring frequently.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Pour in the heavy cream, then add the Parmesan cheese, black pepper, and red pepper flakes. Stir well to combine and bring to a simmer. Let it cook for 2 minutes until the sauce slightly thickens.
6. Add the cooked penne pasta to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2 minutes to allow the flavors to meld.
7. Remove from heat and stir in the chopped parsley.

Absolutely creamy and rich, this pasta dish balances the smokiness of the turkey sausage with a slight kick from the red pepper flakes. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for dipping into that luscious sauce.

Smoked Turkey Sausage Jambalaya

Just imagine coming home to a pot of smoky, spicy jambalaya that’s packed with flavor and ready in no time. You’re going to love how easy it is to whip up this comforting dish, perfect for any night of the week.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb smoked turkey sausage, sliced into hearty rounds
• 1 large yellow onion, diced into crisp pieces
• 1 green bell pepper, chopped into vibrant chunks
• 2 celery stalks, sliced thin for a crunchy texture
• 3 garlic cloves, minced to release their aromatic punch
• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups chicken broth, simmered to perfection
• 1 can (14.5 oz) diced tomatoes, with their juicy tang
• 1 tsp smoked paprika, for that deep, woodsy flavor
• 1/2 tsp cayenne pepper, to dial up the heat
• 1/2 tsp dried thyme, for a hint of earthy sweetness
• 2 bay leaves, to infuse the dish with their subtle aroma
• Salt and freshly ground black pepper, to season just right
• 2 green onions, thinly sliced for a fresh, colorful garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the smoked turkey sausage and cook until it’s nicely browned, about 5 minutes. Tip: Don’t overcrowd the pot to get a good sear.
3. Toss in the onion, bell pepper, and celery, cooking until they soften, about 5 minutes.
4. Stir in the garlic and cook for 1 minute until fragrant. Tip: Keep the garlic moving to prevent burning.
5. Add the rice, stirring to coat it in the oil and veggies, about 2 minutes.
6. Pour in the chicken broth and diced tomatoes, then sprinkle in the smoked paprika, cayenne, thyme, bay leaves, salt, and pepper.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfect rice.
8. Remove the pot from the heat and let it sit, covered, for 5 minutes.
9. Fluff the jambalaya with a fork, discard the bay leaves, and garnish with green onions.

Zesty and satisfying, this jambalaya has a delightful mix of textures, from the tender rice to the juicy sausage. Serve it with a side of crusty bread to soak up every last bit of flavor, or top it with a sprinkle of extra cayenne for those who like it hot.

Grilled Smoked Turkey Sausage with Vegetables

Oh, you’re going to love this easy, flavorful dish that’s perfect for those lazy summer evenings. It’s all about throwing together some smoky sausage and fresh veggies on the grill for a meal that’s both satisfying and simple.

Ingredients

• 1 lb smoked turkey sausage, sliced into 1/2-inch pieces
• 2 cups colorful bell peppers, sliced into strips
• 1 large red onion, cut into wedges
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh rosemary, chopped

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean to prevent sticking.
2. In a large bowl, toss the sliced sausage, bell peppers, and red onion with olive oil, black pepper, and sea salt until everything is evenly coated.
3. Thread the sausage and vegetables onto skewers, alternating between pieces for even cooking and a pretty presentation.
4. Place the skewers on the grill. Cook for 4-5 minutes on each side, or until the sausage is nicely charred and the vegetables are tender-crisp.
5. Sprinkle the chopped fresh rosemary over the skewers during the last minute of grilling for an aromatic finish.

You’ll love the juicy, smoky sausage paired with the sweet, charred veggies. Try serving these skewers over a bed of fluffy quinoa or with a side of creamy potato salad for a complete meal.

Smoked Turkey Sausage and Bean Soup

You’re in for a treat with this hearty smoked turkey sausage and bean soup. It’s the perfect blend of smoky, savory flavors that’ll warm you right up on a chilly evening.

Ingredients

– 1 tbsp rich extra virgin olive oil
– 1 lb smoked turkey sausage, sliced into 1/2-inch rounds
– 1 large yellow onion, finely chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 4 cups low-sodium chicken broth
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 tsp finely ground black pepper
– 1/2 tsp sea salt
– 1 bay leaf
– 1 tsp dried thyme

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the smoked turkey sausage slices and cook until lightly browned, about 5 minutes, stirring occasionally.
3. Toss in the chopped onion, minced garlic, diced carrots, and celery. Cook until the vegetables soften, about 5 minutes.
4. Pour in the chicken broth, then add the cannellini beans, black pepper, sea salt, bay leaf, and dried thyme.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld.
6. Remove the bay leaf before serving. Tip: For an extra kick, add a pinch of red pepper flakes with the thyme.
7. Taste and adjust seasoning if necessary. Tip: Letting the soup sit for 10 minutes off the heat intensifies the flavors.
8. Serve hot. Tip: Garnish with fresh parsley for a pop of color and freshness.
Very satisfying, this soup boasts a creamy texture from the beans and a deep, smoky flavor from the sausage. Try serving it with a slice of crusty bread for dipping.

Smoked Turkey Sausage Breakfast Scramble

Got a morning that calls for something hearty yet easy? This smoked turkey sausage breakfast scramble is your go-to, packing flavor and comfort in every bite.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1/2 cup diced smoked turkey sausage, savory and slightly spicy
• 1/4 cup diced red bell pepper, crisp and sweet
• 1/4 cup diced onion, sharp and aromatic
• 4 farm-fresh eggs, beaten until fluffy
• 1/4 cup shredded sharp cheddar cheese, melty and rich
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat until shimmering, about 1 minute.
2. Add the smoked turkey sausage, red bell pepper, and onion to the skillet. Cook, stirring occasionally, until the vegetables are soft and the sausage is lightly browned, about 5 minutes.
3. Pour the beaten eggs over the sausage and vegetable mixture. Let sit for 30 seconds without stirring to allow the eggs to set slightly at the bottom.
4. Gently stir the mixture with a spatula, folding the eggs from the edges towards the center. Continue cooking until the eggs are softly set but still slightly runny, about 2 minutes.
5. Sprinkle the shredded cheddar cheese, black pepper, and sea salt over the scramble. Cover the skillet with a lid and remove from heat. Let stand for 1 minute to melt the cheese.
6. Tip: For extra fluffy eggs, beat them with a splash of water before cooking. Tip: Don’t overcrowd the skillet to ensure everything cooks evenly. Tip: Let the scramble rest off the heat to finish cooking gently with residual heat.

Mmm, this scramble is a delightful mix of creamy eggs, smoky sausage, and melted cheese, with a hint of sweetness from the peppers. Serve it straight from the skillet with a side of toast for a breakfast that feels like a hug.

Smoked Turkey Sausage and Potato Bake

Just imagine coming home to a dish that’s hearty, flavorful, and ridiculously easy to make. You’re going to love this smoked turkey sausage and potato bake—it’s the kind of meal that feels like a hug on a plate.

Ingredients

• 1 lb smoked turkey sausage, sliced into 1/2-inch rounds
• 1.5 lbs Yukon Gold potatoes, diced into 1-inch cubes
• 1 large yellow onion, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup shredded sharp cheddar cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish.
2. In a large bowl, toss the diced potatoes and sliced onion with olive oil, garlic powder, smoked paprika, black pepper, and sea salt until evenly coated.
3. Spread the potato and onion mixture in the prepared baking dish in an even layer.
4. Arrange the sliced smoked turkey sausage on top of the potatoes and onions.
5. Bake for 35 minutes, or until the potatoes are tender and golden around the edges.
6. Sprinkle the shredded sharp cheddar cheese over the top and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh chopped parsley before serving.

Zesty and satisfying, this bake brings together the smoky flavors of the sausage with the creamy texture of the potatoes. Try serving it with a side of crisp green salad or crusty bread to soak up all the deliciousness.

Smoked Turkey Sausage Stir Fry

Sometimes, you just need a quick, flavorful meal that doesn’t skimp on taste. This smoked turkey sausage stir fry is your answer, packed with vibrant veggies and smoky goodness.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb smoked turkey sausage, sliced into 1/2-inch rounds
• 2 cups crisp bell peppers, thinly sliced
• 1 cup sweet onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh thyme leaves
• 1/2 cup low-sodium chicken broth

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the smoked turkey sausage slices. Cook until lightly browned, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Toss in the bell peppers and onion. Stir fry until they start to soften, about 4 minutes.
4. Add the minced garlic, black pepper, and sea salt. Cook for 1 minute until fragrant. Tip: Garlic burns quickly, so keep the heat moderate.
5. Sprinkle in the fresh thyme leaves, then pour in the chicken broth. Stir to combine.
6. Reduce heat to medium. Simmer for 5 minutes, allowing the flavors to meld. Tip: The broth will reduce slightly, creating a light sauce.

Ready in under 20 minutes, this stir fry offers a delightful contrast of smoky sausage and sweet, crisp veggies. Serve it over a bed of fluffy quinoa or with a side of crusty bread to soak up the juices.

Smoked Turkey Sausage and Kale Soup

Even on the busiest of days, you deserve a bowl of something hearty and comforting. This smoked turkey sausage and kale soup is your ticket to a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb smoked turkey sausage, sliced into 1/2-inch rounds
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 bunch fresh kale, stems removed and leaves roughly chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 tsp finely ground black pepper
• 1/2 tsp crushed red pepper flakes

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the sliced sausage and cook until lightly browned, about 5 minutes, stirring occasionally.
3. Tip: Browning the sausage adds depth to the soup’s flavor, so don’t rush this step.
4. Stir in the onion and garlic, cooking until the onion is translucent, about 3 minutes.
5. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits.
6. Add the kale, cannellini beans, black pepper, and red pepper flakes.
7. Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes, or until the kale is tender.
8. Tip: For an extra kick, add more red pepper flakes to taste.
9. Ladle the soup into bowls and serve hot.
10. Tip: A sprinkle of grated Parmesan cheese on top adds a nice salty finish.

With its smoky sausage, tender kale, and creamy beans, this soup is a satisfying meal on its own. Serve it with a slice of crusty bread for dipping, and you’ve got dinner sorted.

Smoked Turkey Sausage Pizza

Hey, you ever find yourself craving something smoky, cheesy, and utterly satisfying? This smoked turkey sausage pizza is your answer, combining bold flavors with a crispy crust that’s just begging to be devoured.

Ingredients

• 1 pre-made pizza dough (store-bought or homemade, for convenience)
• 1/2 cup rich tomato sauce (look for one with herbs and garlic for extra flavor)
• 1 1/2 cups shredded mozzarella cheese (go for the whole milk kind for that perfect melt)
• 1/2 cup smoked turkey sausage, thinly sliced (the smokier, the better)
• 1/4 cup red onion, finely diced (for a sharp, sweet crunch)
• 1 tbsp extra virgin olive oil (to brush the crust for a golden finish)
• 1 tsp dried oregano (for that classic pizza aroma)

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up. This ensures a crispy crust.
2. Roll out your pizza dough on a floured surface to your desired thickness. Tip: For a thinner, crispier crust, roll it out more.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
4. Sprinkle the shredded mozzarella cheese over the sauce, covering it completely.
5. Arrange the smoked turkey sausage slices and diced red onion on top of the cheese.
6. Lightly brush the exposed crust with extra virgin olive oil and sprinkle with dried oregano.
7. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. Let the pizza cool for a couple of minutes before slicing. Tip: This helps the cheese set so it doesn’t slide off.

Last bite promises a perfect harmony of smoky sausage, gooey cheese, and a crust that’s crispy on the outside yet soft inside. Try serving it with a side of spicy honey for an unexpected kick.

Smoked Turkey Sausage and Rice Casserole

Let’s talk about a dish that’s as comforting as it is easy to make. You’ll love how the smoky flavors of the sausage blend perfectly with the creamy rice, creating a meal that’s both hearty and satisfying.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 1 lb smoked turkey sausage, sliced into 1/2-inch rounds
• 1 tablespoon rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups low-sodium chicken broth, warmed
• 1/2 cup heavy cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Heat the olive oil in a large skillet over medium heat. Add the sliced sausage and cook until lightly browned, about 5 minutes. Remove and set aside.
3. In the same skillet, add the onion, garlic, and bell pepper. Cook until softened, about 4 minutes.
4. Stir in the rice, smoked paprika, black pepper, and sea salt. Cook for 1 minute to toast the rice slightly.
5. Pour in the warm chicken broth and heavy cream, stirring to combine. Bring to a simmer.
6. Transfer the mixture to the prepared baking dish. Cover tightly with foil and bake for 25 minutes.
7. Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden.
8. Let the casserole stand for 5 minutes before serving. Garnish with chopped fresh parsley.

Out of the oven, this casserole is a beautiful sight with its golden cheese topping. The rice is perfectly tender, and the sausage adds a smoky depth that’s irresistible. Serve it with a crisp green salad for a complete meal that’ll have everyone asking for seconds.

Smoked Turkey Sausage Gumbo

Back in the day, my grandma would whip up this smoky, hearty gumbo that had everyone begging for seconds. You’re gonna love how the flavors meld together in this dish.

Ingredients

• 1 lb smoked turkey sausage, sliced into 1/2-inch rounds
• 1/4 cup rich extra virgin olive oil
• 1/2 cup all-purpose flour
• 1 large yellow onion, finely chopped
• 1 green bell pepper, diced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups chicken stock, low-sodium
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tbsp Cajun seasoning
• 2 bay leaves
• 1/2 tsp finely ground black pepper
• 1/2 lb fresh okra, sliced
• 2 cups cooked white rice
• 2 green onions, thinly sliced

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the flour and stir constantly for 5-7 minutes until it turns a deep golden brown, creating your roux.
3. Toss in the onion, bell pepper, and celery, cooking for 5 minutes until softened.
4. Stir in the garlic and Cajun seasoning, cooking for 1 minute until fragrant.
5. Gradually pour in the chicken stock, stirring to combine with the roux.
6. Add the diced tomatoes, bay leaves, black pepper, and smoked turkey sausage, bringing to a simmer.
7. Cover and cook on low heat for 30 minutes, stirring occasionally.
8. Add the okra and cook for an additional 15 minutes until tender.
9. Remove the bay leaves and discard.
10. Serve the gumbo over cooked white rice, garnished with green onions.

Now, this gumbo packs a punch with its smoky sausage and tender okra, all swimming in a rich, flavorful broth. Try pairing it with a side of crusty bread to soak up every last drop.

Smoked Turkey Sausage and Lentil Stew

After a long day, there’s nothing like a hearty stew to warm you up. This smoked turkey sausage and lentil stew is packed with flavor and comes together in no time.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb smoked turkey sausage, sliced into 1/2-inch rounds
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup dried green lentils, rinsed and drained
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the smoked turkey sausage and cook until lightly browned, about 5 minutes, stirring occasionally.
3. Tip: Browning the sausage adds depth to the stew’s flavor.
4. Add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
5. Stir in the lentils, chicken broth, bay leaf, black pepper, and sea salt.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the lentils are tender.
7. Tip: Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
8. Remove the bay leaf before serving.
9. Tip: For extra flavor, let the stew sit for 10 minutes off the heat before serving.

The stew is thick and hearty, with the smoked turkey sausage adding a smoky depth. Serve it with a slice of crusty bread for dipping.

Smoked Turkey Sausage with Roasted Brussels Sprouts

Craving something hearty yet healthy? You’re in for a treat with this smoked turkey sausage and roasted Brussels sprouts dish. It’s the perfect blend of smoky, savory flavors with a crispy, caramelized edge that’ll make your taste buds sing.

Ingredients

• 1 lb smoked turkey sausage, sliced into 1/2-inch rounds
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp rich extra virgin olive oil
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes (optional for a kick)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, sea salt, black pepper, garlic powder, and red pepper flakes until evenly coated. Tip: Make sure each sprout is well-coated for maximum flavor.
3. Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 20 minutes, then flip them for even browning. Tip: Don’t overcrowd the pan to get them crispy, not steamed.
4. Add the sliced smoked turkey sausage to the baking sheet with the Brussels sprouts. Roast for another 10 minutes, or until the sausage is heated through and the sprouts are golden and crispy. Tip: The sausage adds its own juices, enhancing the dish’s flavor.
5. Remove from the oven and let it sit for 2 minutes before serving. This allows the flavors to meld together beautifully.

Out of the oven, this dish boasts a delightful contrast between the juicy, smoky sausage and the crispy, tender Brussels sprouts. Serve it over a bed of creamy polenta or alongside a sharp mustard for an extra flavor punch.

Smoked Turkey Sausage and Corn Chowder

After a long day, there’s nothing like a bowl of something hearty and comforting to warm you up. This smoked turkey sausage and corn chowder is just the ticket, packed with flavors that remind you of home.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb smoked turkey sausage, sliced into half-moons
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 3 cups fresh or frozen sweet corn kernels
• 4 cups low-sodium chicken broth
• 2 cups heavy cream
• 2 large russet potatoes, peeled and diced into 1/2-inch cubes
• 1 tsp smoked paprika
• Salt and finely ground black pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the sliced sausage and cook until lightly browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in the onion and garlic, cooking until soft and fragrant, about 3 minutes.
4. Add the corn, potatoes, smoked paprika, and a pinch of salt and pepper. Stir to combine.
5. Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until potatoes are tender. Tip: A fork should easily pierce the potatoes when they’re done.
6. Stir in the heavy cream and simmer for another 5 minutes. Adjust seasoning with salt and pepper if needed.
7. Garnish with fresh parsley before serving. Tip: For an extra kick, add a dash of hot sauce to your bowl.

Zesty and creamy, this chowder strikes the perfect balance between smoky sausage and sweet corn. Serve it with a side of crusty bread to soak up every last drop.

Smoked Turkey Sausage and Apple Stuffing

Venturing into the cozy flavors of fall? This smoked turkey sausage and apple stuffing blends savory and sweet in every bite, perfect for your next family dinner or holiday feast.

Ingredients

• 1 lb smoked turkey sausage, sliced into 1/2-inch pieces
• 4 cups day-old bread cubes, lightly toasted
• 2 crisp apples, cored and diced
• 1/2 cup unsalted butter, melted
• 1 large onion, finely chopped
• 2 celery stalks, diced
• 2 cups chicken broth, warm
• 1 tbsp fresh sage, minced
• 1 tsp thyme leaves
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, cook the smoked turkey sausage until lightly browned, about 5 minutes. Remove and set aside.
3. In the same skillet, melt the butter and sauté the onion and celery until soft, about 5 minutes. Tip: This builds flavor in the base of your stuffing.
4. Add the diced apples, sage, thyme, salt, and pepper to the skillet. Cook for another 3 minutes until the apples start to soften.
5. In a large bowl, combine the bread cubes, sausage, and apple mixture. Gradually pour in the warm chicken broth, stirring until the bread is evenly moistened. Tip: The broth should be warm to help the bread absorb it better.
6. Transfer the mixture to the prepared baking dish. Cover with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy. Tip: For extra crispiness, broil for the last 2 minutes.

Delight in the contrast of textures, from the crispy top to the moist interior, with bursts of sweet apple and savory sausage. Serve alongside roasted turkey or enjoy it as a hearty main dish with a side of greens.

Smoked Turkey Sausage and Mushroom Risotto

Even if you’re not a risotto pro, this smoked turkey sausage and mushroom risotto is a game-changer. It’s creamy, hearty, and packed with flavors that’ll make you forget it’s actually pretty simple to whip up.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 8 oz smoked turkey sausage, sliced into 1/2-inch pieces
• 8 oz cremini mushrooms, sliced
• 1 1/2 cups Arborio rice
• 4 cups low-sodium chicken broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large, deep skillet over medium heat until shimmering.
2. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Stir in the smoked turkey sausage and mushrooms, cooking until the mushrooms are golden and the sausage is slightly browned, about 5 minutes.
4. Tip: Don’t overcrowd the pan to ensure everything gets a nice sear.
5. Add the Arborio rice, stirring to coat it in the oil and toast slightly, about 2 minutes.
6. Pour in the white wine, stirring constantly until fully absorbed.
7. Begin adding the warm chicken broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
8. Tip: Keep the broth warm to maintain a consistent cooking temperature.
9. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
10. Remove from heat and stir in the Parmesan cheese, butter, and parsley. Season with salt and pepper.
11. Tip: Let the risotto sit for 2 minutes before serving to thicken slightly.

Absolutely creamy with a smoky depth from the sausage and earthy mushrooms, this risotto is a comforting bowl of goodness. Serve it with a crisp green salad or a glass of the remaining white wine for a complete meal.

Smoked Turkey Sausage and Spinach Salad

Ready to whip up something that’s both hearty and refreshing? This smoked turkey sausage and spinach salad is your go-to for a quick, flavorful meal that doesn’t skimp on nutrition or taste.

Ingredients

• 1 lb smoked turkey sausage, sliced into 1/2-inch rounds
• 4 cups baby spinach leaves, washed and dried
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Heat a large skillet over medium heat and add the sliced smoked turkey sausage. Cook for 4-5 minutes, turning occasionally, until the sausage is lightly browned and heated through.
2. While the sausage cooks, in a large bowl, combine the baby spinach leaves, cherry tomatoes, and red onion.
3. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, black pepper, and sea salt until well blended.
4. Add the cooked sausage to the salad bowl. Drizzle the dressing over the top and toss gently to combine all the ingredients evenly.
5. Let the salad sit for 2 minutes before serving to allow the flavors to meld together beautifully.

Outstanding in both flavor and texture, this salad offers a delightful contrast between the smoky sausage and the fresh, crisp spinach. Serve it with a slice of crusty bread for a complete meal that’s sure to satisfy.

Smoked Turkey Sausage and Sweet Potato Hash

Hey, you ever find yourself staring into the fridge, wondering what to whip up that’s both hearty and a little bit healthy? This smoked turkey sausage and sweet potato hash is your answer—packed with flavor, easy to make, and perfect for any meal of the day.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb 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, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 2 farm-fresh eggs
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced turkey sausage and cook until lightly browned, about 3 minutes per side. Remove and set aside.
3. In the same skillet, add the diced sweet potatoes and chopped onion. Cook, stirring occasionally, until the sweet potatoes are tender and the onions are translucent, about 10 minutes.
4. Stir in the minced garlic, smoked paprika, black pepper, and sea salt. Cook for another 2 minutes until fragrant.
5. Return the sausage to the skillet, mixing well with the sweet potato mixture. Cook for an additional 2 minutes to combine flavors.
6. Make two wells in the hash and crack an egg into each. Cover the skillet and cook until the eggs are set to your liking, about 5 minutes for runny yolks.
7. Sprinkle with chopped parsley before serving.

Vibrant and satisfying, this hash boasts a smoky sweetness from the sausage and potatoes, balanced by the fresh pop of parsley. Serve it straight from the skillet for a rustic breakfast or brunch centerpiece.

Smoked Turkey Sausage and Quinoa Bowl

Ready to whip up something hearty and healthy? This smoked turkey sausage and quinoa bowl is your ticket to a satisfying meal that’s packed with flavor and nutrients. Perfect for those busy weeknights when you want something delicious without the fuss.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups low-sodium chicken broth, rich and flavorful
• 1 tbsp extra virgin olive oil, golden and aromatic
• 1 lb smoked turkey sausage, sliced into 1/2-inch rounds
• 1 medium red bell pepper, diced into crisp, colorful pieces
• 1 medium yellow onion, finely chopped for a sweet base
• 2 cloves garlic, minced to release their pungent aroma
• 1 tsp smoked paprika, for a deep, smoky flavor
• 1/2 tsp salt, to enhance all the flavors
• 1/4 tsp black pepper, freshly ground for a bit of heat
• 2 cups baby spinach, fresh and tender
• 1/4 cup feta cheese, crumbled for a creamy, tangy finish

Instructions

1. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the broth is absorbed.
2. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the smoked turkey sausage and cook for 5 minutes, stirring occasionally, until lightly browned.
3. Add the red bell pepper, onion, and garlic to the skillet. Cook for another 5 minutes, until the vegetables are softened and the onions are translucent.
4. Stir in the smoked paprika, salt, and black pepper, mixing well to coat the sausage and vegetables evenly.
5. Add the baby spinach to the skillet and cook for 2 minutes, just until the spinach is wilted.
6. Fluff the cooked quinoa with a fork and divide it among four bowls. Top each bowl with the sausage and vegetable mixture, then sprinkle with crumbled feta cheese.

Packed with textures from the fluffy quinoa to the juicy sausage and crisp vegetables, this bowl is a feast for the senses. The smoky paprika and tangy feta bring it all together for a dish that’s as vibrant as it is delicious. Try serving it with a squeeze of lemon for an extra zing!

Smoked Turkey Sausage and Zucchini Noodles

Vibrant and full of flavor, this smoked turkey sausage and zucchini noodles dish is a quick, healthy option for those busy weeknights. You’ll love how the smoky sausage pairs with the fresh, crisp zucchini, making it a satisfying meal that doesn’t weigh you down.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 12 oz smoked turkey sausage, sliced into 1/2-inch rounds
• 4 medium zucchini, spiralized into noodles
• 2 cloves garlic, minced
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced smoked turkey sausage to the skillet. Cook for 5 minutes, stirring occasionally, until the sausage is lightly browned.
3. Tip: For extra flavor, let the sausage sit undisturbed for a minute to get a nice sear before stirring.
4. Add the minced garlic to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
5. Tip: Keep the garlic moving to prevent it from burning, which can make it bitter.
6. Toss in the zucchini noodles. Cook for 3-4 minutes, stirring occasionally, until they’re just tender but still have a bit of crunch.
7. Season with black pepper and sea salt. Give everything a good stir to combine.
8. Tip: Taste a zucchini noodle to check for seasoning before adding the salt and pepper.
9. Sprinkle the grated Parmesan cheese over the top. Serve immediately.

Creamy Parmesan melts into the warm noodles, while the smoky sausage adds depth to every bite. Try topping with a sprinkle of red pepper flakes for a spicy kick or serving alongside a crisp green salad for a complete meal.

Smoked Turkey Sausage and Black Bean Tacos

Oh, you’re going to love these Smoked Turkey Sausage and Black Bean Tacos. They’re packed with flavor, super easy to make, and perfect for a quick weeknight dinner that feels a little special.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb smoked turkey sausage, sliced into 1/2-inch rounds
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup sweet corn kernels, fresh or frozen
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 8 small corn tortillas, warmed
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the sliced turkey sausage and cook for 5 minutes, stirring occasionally, until lightly browned.
3. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
4. Stir in the black beans, corn, red onion, and garlic. Cook for another 5 minutes, until the vegetables are softened.
5. Add the cumin and smoked paprika, stirring well to coat everything evenly. Cook for 1 minute to toast the spices.
6. Tip: Toasting spices releases their full flavor, so don’t skip this step!
7. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
8. Tip: Keep the tortillas warm by wrapping them in a clean kitchen towel until ready to serve.
9. Fill each tortilla with the sausage and bean mixture, then top with queso fresco and cilantro. Serve with lime wedges on the side.

Absolutely delicious! The smoky sausage pairs perfectly with the creamy beans and fresh toppings, while the lime adds a bright finish. Try serving these tacos with a side of avocado slices for an extra creamy texture.

Smoked Turkey Sausage and Eggplant Parmesan

Oh, you’re going to love this twist on a classic! Smoked turkey sausage and eggplant parmesan combines smoky, savory flavors with the creamy, cheesy goodness you crave. It’s a hearty dish that feels indulgent but won’t weigh you down.

Ingredients

• 1 lb smoked turkey sausage, sliced into 1/2-inch rounds
• 1 large eggplant, cut into 1/2-inch thick slices
• 1 cup all-purpose flour, for dredging
• 2 large farm-fresh eggs, beaten
• 1 cup Italian-style breadcrumbs, finely ground
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 cups marinara sauce, rich and herb-infused
• 2 cups shredded mozzarella cheese, full-fat for maximum melt
• 1/4 cup rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Season the eggplant slices with sea salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a dredging station with three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan cheese in the third.
4. Dredge each eggplant slice in flour, dip in egg, then coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown, about 3 minutes per side. Drain on paper towels.
6. Layer half the eggplant slices in the prepared dish, top with half the smoked turkey sausage, half the marinara sauce, and half the mozzarella. Repeat the layers.
7. Bake uncovered for 25 minutes, or until the cheese is bubbly and slightly golden.
8. Let it rest for 5 minutes before serving to allow the layers to set.

Perfectly crispy on the outside, tender on the inside, and packed with flavor, this dish is a crowd-pleaser. Serve it over a bed of spaghetti or with a crisp green salad for a complete meal.

Smoked Turkey Sausage and Butternut Squash Soup

Now, imagine coming home to a bowl of this cozy, flavorful soup that’s perfect for those chilly evenings. You’ve got the smoky depth of turkey sausage paired with the sweet, nutty butternut squash—it’s a match made in comfort food heaven.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb smoked turkey sausage, sliced into 1/2-inch rounds
• 1 medium butternut squash, peeled and diced into 1-inch cubes
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup heavy cream
• Fresh parsley, chopped for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the sliced turkey sausage and cook until lightly browned, about 5 minutes, stirring occasionally.
3. Toss in the chopped onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
4. Stir in the diced butternut squash, coating it well with the flavors in the pot.
5. Pour in the chicken broth, bringing the mixture to a boil. Then, reduce the heat to a simmer.
6. Season with black pepper and sea salt, stirring to combine.
7. Cover and let simmer until the butternut squash is tender, about 20 minutes.
8. Use an immersion blender to puree the soup to your desired consistency, leaving some chunks for texture.
9. Stir in the heavy cream and heat through for another 2 minutes.
10. Garnish with fresh parsley before serving.

For a smoother soup, blend it completely. If you prefer more texture, mash it lightly with a potato masher. Finish with a drizzle of cream or a sprinkle of smoked paprika for an extra touch of elegance.

Smoked Turkey Sausage and Blue Cheese Flatbread

Just when you thought flatbread couldn’t get any better, here comes a combo that’s a game-changer. Smoky, cheesy, and utterly delicious, this flatbread is your next favorite meal or snack.

Ingredients

• 1 pre-made flatbread crust (crispy and golden)
• 1/2 cup smoked turkey sausage, thinly sliced (juicy and flavorful)
• 1/4 cup blue cheese crumbles (bold and tangy)
• 1/4 cup mozzarella cheese, shredded (melty and smooth)
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 cup arugula (fresh and peppery)
• 1 tbsp balsamic glaze (sweet and slightly acidic)

Instructions

1. Preheat your oven to 375°F to get it ready for baking.
2. Brush the flatbread crust evenly with rich extra virgin olive oil for a golden finish.
3. Layer the thinly sliced smoked turkey sausage evenly over the crust.
4. Sprinkle the bold and tangy blue cheese crumbles and melty mozzarella cheese over the sausage.
5. Season with finely ground black pepper for a little kick.
6. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and the edges are crispy.
7. Remove from the oven and let it cool for 2 minutes.
8. Top with fresh and peppery arugula and drizzle with sweet balsamic glaze before serving.

Delight in the contrast of smoky sausage against the sharp blue cheese, all balanced by the fresh arugula. Serve it sliced for a party or whole for a cozy night in.

Conclusion

Outstanding in variety and flavor, our roundup of 25 Delicious Smoked Turkey Sausage Recipes offers something for every occasion. Whether you’re planning a cozy family dinner or a festive gathering, these recipes promise to delight. We’d love for you to try them out, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!

Bella Bacinos