Italian Turkey Sausage and Spinach
on Apr 07, 2015, Updated Jul 23, 2020
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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
Ingredients
- 6 to 8 oz Italian turkey sausage, casing removed, cut into 3//4 inch pieces.
- 3 tablespoons olive oil, divided
- 1 cup white wine
- 1/4 cup heavy cream
- 1 tablespoon all-purpose flour
- 2 garlic cloves, finely sliced
- 1 shallot, finely sliced
- juice from 1/2 fresh lemon
- 1 bunch baby leaf spinach, washed and stemmed
- salt and pepper to taste.
- 2 tablespoons Parmesan cheese, shredded.
Instructions
- 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 1/2 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks so exotic and tasty, now I need to find turkey sausages in here!
What a uptown sauce to liven up the turkey sausage. It was great I idea to serve it on the spinach. That green made a fab presentation looks wise
if nothing else. I happen to love spinach, so I found it appealing anyway!
I don’t normally talk about ME, but please make note of the slight name change from Wild Goose Tea. New web site design—whoopee and I have
added some new features.
Looks super-yummy…I’m sure your family adored this dish!
This sounds like such a flavorful meal with the creamy sauce, shallots and sausage. I adore spinach with garlic, too! Yum!
This dish looks and sounds like a restaurant-quality meal. Great job with this Dan.
Thanks, Patty; it was pretty darn tasty!
This looks so juicy and delicious! I love the wine reduction and sausage!
Thank you, Diane.
This looks really delicious!! Sounds like a great meal idea 🙂
Thanks, Nicole!
I always use turkey sausage. This is great way to serve it.
Thank you, Peter!