RCG Recipes- Turkey Sausage Skillet

Do you have fresh turkey meat from the 2018 spring turkey season? Here's a great meal to try out!

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INGREDIENTS:

  • 1 tablespoon olive oil 
  • 1 (14 ounce) of turkey sausage, sliced into 1/2" rounds
  • 1 teaspoon minced garlic
  • 1-1/2 cups low sodium chicken broth
  • 2 (15 ounce) cannellini beans, rinsed and drained
  • 1 (15 ounce) can petite diced tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon hot & spicy oregano 
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (6 ounce) bag fresh baby spinach
  • fresh ground black pepper, to taste
  • 1/4 cup grated Parmesan, or to taste 

Directions:

Heat 1 tablespoon of olive oil in a 12″ skillet over medium-high heat and add the sliced sausage. Cook and stir until nicely browned. Add 1-1/2 cups low sodium chicken broth, the rinsed and drained cannelli beans, the diced tomatoes, 1 teaspoon of Italian seasoning and 1/4 teaspoon crushed red pepper flakes. Bring this mixture to a boil and then reduce the heat to medium and allow it to simmer, uncovered, for about 15 minutes. Add a few big handfuls of baby spinach. This is just about the amount in a 6 ounce bag. You can add a bit more spinach, or less, to your preference. Remove the pan from the heat and stir the spinach into the sausage and beans until wilted. Season the mixture with a little fresh ground black pepper and top it with some grated Parmesan.

Add a piece of your favorite bread to top off the meal.

Turkey Dinner is served!

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ABOUT THE AUTHOR:

Tarra Stoddard

Prois Hunting & Field Rep

ReelCamo Girl Team Member

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