This was one of those meals “on the fly,” put together last weekend at our little lake cottage filled with our six boys and our two dogs – Ellie, our adorable but snaggletoothed English bulldog and her brother, Buddy (Guy), the latte-colored and always very busy chihuahua that we adopted earlier this summer.
We’ve been using this great turkey Italian sausage for a while now. I love the flavor and the non-greasy taste. As an added bonus, each savory link contains a fraction of the fat content of pork sausage. It goes very well on pizza, in spaghetti, in lasagna, and even as a breakfast side.
There is nothing like having a 17 year old boy in the same kitchen with you to convey a sense of dire urgency, while preparing a meal – of any kind. Throw in some sauteed garlic and sausage on the stove top and that urgency is heightened ten-fold, or so it seems. As if he wasn’t enough of a virtual cattle prod, there was a chorus of echoes coming from the adjacent living room.
“Something smells good, Pa.”
“When are we eating?”
“What smells so good?”
“What time are we eating?”
“How much longer?”
“Do I smell hash browns?”
Comments from the dining room during lunch:
“This is great, Dad!”
“Can I have seconds?”
“What kind of meat balls are these?”
“Can you make this again?”
Go ahead, put this together. I can’t wait to hear the comments that come your way. Oh, and be sure to get back to us on those. -Dan
Italian Turkey Sausage Skillet
- 6 oz egg noodles
- 1 lb. Italian Turkey Sausage
- 2 tablespoons olive oil
- 1 small white onion diced
- 1 garlic clove thinly sliced
- 1/2 cup milk
- 2 cans cream of tomato soup
- 1 tablespoon Italian seasoning
- 1 teaspoon fresh parsley chopped plus more for garnish
- 1/4 cup grated Parmesan cheese plus more for garnish
- salt and pepper to taste
- Preheat oven to 350 degrees F.
- Cut sausage links into 1 inch pieces.
- Heat olive oil in 10 inch cast iron skillet over medium high heat and brown sausage, without fully cooking.
- Add onion and garlic, stir and saute with sausage until soft and translucent.
- Stir in Italian seasoning, salt, pepper, and parsley, set aside.
- Prepare egg noodles in boiling water, as directed, and drain.
- Combine sausage mixture and noodles in mixing bowl, add tomato soup and stir well. Reserve skillet for baking.
- Stir in cheese and milk then transfer back to skillet.
- Bake for 25-30 minutes, add additional milk to prevent from drying out, if necessary.
- Allow to stand for 5 minutes after removing from oven. Garnish with additional Parmesan cheese and parsley if desired.