Italian Turkey Sausage and Spinach

5 from 2 votes

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Some food on top of spinach.
©Platter Talk

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.

An overhead view of a plate of sausage and cooked spinach.
©Platter Talk

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.

A plate of meat and spinach.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

A plate of food.
©Platter Talk

Other delicious mains

Italian Turkey Sausage and Spinach

5 from 2 votes
A Platter Talk Exclusive
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Yield: 2 servings


  • 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.


  • 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.


Calories: 573kcal, Carbohydrates: 15g, Protein: 17g, Fat: 41g, Saturated Fat: 13g, Cholesterol: 89mg, Sodium: 1046mg, Potassium: 401mg, Fiber: 1g, Sugar: 5g, Vitamin A: 2005IU, Vitamin C: 35mg, Calcium: 127mg, Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Entree
Cuisine: American, Italian
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. 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.

  2. This sounds like such a flavorful meal with the creamy sauce, shallots and sausage. I adore spinach with garlic, too! Yum!