This recipe features a low-fat alternative to traditional pork sausage. Using turkey Italian sausage, we made a light cream and wine reduction and served this over a bed of spinach wilted in garlic and lemon juice. I’m always amazed at how far a little creativity can take you in the kitchen and this recipe is a prime example.
In our household, Scott does most of the grocery shopping. The reason is pretty simple: he knows how to find good grocery items at good prices. If the task were left for me to carryout, we would need a room just for refrigerators alone. One of the things Scott frequently picks up at Aldis is turkey Italian sausage. I like it because it tastes great, it has a fraction of the fat found in traditional pork sausage, and it is extremely versatile.
I wasn’t sure where I was headed for when I started making this dish. Upon tasting it though, it became pretty clear I had arrived at the right place. To confirm this fact, our 11 year-old son woofed down an entire portion of this as shown in the photos. Any recipe that can get a fifth grade boy to consume a couple handfuls of spinach is a success in my book. I hope you won’t take my word for it though. I hope you will find out for yourself just how delicious and satisfying this meal tastes. -Dan
Other delicious mains
Italian Turkey Sausage and Spinach
- 6 to 8 oz Italian turkey sausage casing removed, cut into 3//4 inch pieces.
- 3 tablespoons olive oil divided
- 1 cup white wine
- ¼ cup heavy cream
- 1 tablespoon all-purpose flour
- 2 garlic cloves finely sliced
- 1 shallot finely sliced
- juice from ½ fresh lemon
- 1 bunch baby leaf spinach washed and stemmed
- salt and pepper to taste.
- 2 tablespoons Parmesan cheese shredded.
- Heat 2 tablespoons olive oil in large skillet over high heat.
- Place sausage in skillet, sear in hot pan while stirring to ensure an even brown.
- Remove browned sausage from skillet and set aside.
- Deglaze skillet with wine, over medium heat and reduce to ½ volume.
- Reduce heat to low and use fork to stir in cream and flour.
- Return sausage to skillet and cover.
- Using another skillet, heat 1 tablespoon olive oil over medium-high heat.
- Add garlic and shallot, stir and saute until soft and translucent.
- Add lemon juice and then spinach
- Reduce heat and stir spinach until wilted.
- Place spinach on serving plate.
- Add sausage, and top with wine and cream reduction.
- Garnish with Parmesan cheese.