Turkey Sausage Pie Recipes

Steps:

• Heat the oil and butter in a large, shallow ovenproof casserole dish. Add the onion and cook for 10 mins until really soft. Push the onion to one side of the dish and add the sausages, browning them all over (skip this step if you're using cooked leftovers).
• Remove the sausages from the dish and set aside to cool a little. Stir the mustard powder, flour and stock cube into the oil and butter for 1-2 mins, then add the white wine. Bubble for 1 min, scraping the bottom of the dish to release any tasty bits, then add the stock. Stir to make a smooth sauce, season and bubble for 5 mins. Heat oven to 200C/180C fan/gas 6.
• Cut the sausages and stuffing into bite-sized chunks, add to the sauce with the turkey, mustard, crème fraîche and parsley. When bubbling, remove from the heat. Crumble the potatoes in your hands over the top of the filling, so you have some larger and smaller chunks. Scatter with cheese and bake for 40 mins until the potatoes are crisp and the filling is bubbling around the edges.

Steps:

• Brown the Italian sausage in a large pot over medium-high heat, then remove and reserve. Sear the turkey in the pot until golden brown on both sides, then add the stock, carrots, onions, celery, garlic, sage and thyme. Bring to a boil, then lower to a simmer and cook, uncovered, until the turkey is cooked through and the vegetables are tender, 1 hour 15 minutes to 1 hour 30 minutes. Take the turkey out of the pot and allow to cool slightly.
• Remove the meat from the bones, then chop into bite-sized pieces. Continue to cook the remaining liquid until further reduced. Season with salt and pepper to taste. Place the turkey, sausage, vegetables and reduced stock in 9-by-13-inch casserole dish.
• Preheat the oven to 375 degrees F.
• Fill a large pot with water and boil the potatoes until tender. Crush them with a potato masher, then add the cheese and butter. Place on top of the turkey and vegetable mixture and bake until the casserole is warm throughout and the potatoes have become slightly golden on top, about 30 minutes.
• Serve with the baguette.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a skillet over medium-high heat. Add onion and a large pinch of salt. Saute until translucent, 3 to 5 minutes. Add bell pepper and poblano peppers. Season with black pepper, cumin, and oregano. Cook and stir until peppers start to soften, about 2 minutes. Add chipotles and adobo sauce. Stir to combine and remove from heat.
• Add turkey and half the Cheddar cheese to the pepper mixture. Add enchilada sauce, remaining salt, and chicken broth. Stir mixture and pour it into a 9x12-inch baking dish; place dish over a sheet pan to catch drippings.
• Whisk cornmeal, flour, sugar, and kosher salt together in a large bowl. Add eggs and milk; whisk into a thin batter. Ladle batter over the turkey mixture. Scatter remaining Cheddar cheese on top.
• Bake in the preheated oven until the topping is browned and a toothpick comes out clean, 45 minutes to 1 hour.

Steps:

• Combine turkey, apple, maple syrup, salt, sage, garlic powder, black pepper, marjoram, cinnamon, and cloves in a bowl; mix well. Form into 10 small patties.
• Heat olive oil in a skillet over medium heat. Fry patties until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of pie plate, forming edge on rim of pie plate.
• Sprinkle cheese, sausage and onions over crust. In small bowl, beat half-and-half and eggs with fork or wire whisk; stir in basil and red pepper. Pour into crust.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Steps:

• In a large bowl, mix together the ground turkey, ginger, salt, sage, cayenne pepper, and black pepper until well blended.
• Heat a skillet over medium-high heat, and coat with nonstick cooking spray. Form the turkey sausage into patties, and fry until browned on both sides, and no longer pink in the center. This should take about 15 minutes.

Steps:

• Melt butter in a large saucepan.
• Add sausage and saute 5 minutes.
• Stir in flour and cook 2-3 minutes.
• Whisk in milk and cook, stirring constantly, 5 minutes or until sauce thickens.
• Remove from heat and stir in canned veggies, diced turkey and salt and pepepr.
• Pour into a lightly buttered pie plate.
• Roll out (or unfold) pie curst to fit over pie plate.
• Place pie crust over pie plate, trimming to fit.
• Crimp edges and cut steam slits in top.
• Bake at 400 for 20 minutes or until crust is golden.

Steps:

• Cook spaghetti according to package directions. Drain well and cool to room temperature. In a bowl, combine the spaghetti, Parmesan cheese and egg substitute. Transfer to a 9-in. pie plate coated with cooking spray and form into a crust; set aside., In a nonstick skillet over medium heat, cook turkey, onion and green pepper until turkey is no longer pink; drain. Add spaghetti sauce; heat through. Spread cottage cheese over crust; top with turkey mixture., Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

Steps:

• In a large bowl, combine the first 7 ingredients. Crumble turkey over mixture and mix well. Shape into twelve 3-in. patties., In a large cast-iron or other heavy skillet, cook patties in oil in batches over medium heat until meat is no longer pink, 3-5 minutes on each side. Drain on paper towels if necessary. Freeze option: Place patties on a waxed paper-lined baking sheet; cover and freeze until firm. Remove from pan and transfer to a resealable freezer container. To use, place patties on a baking sheet coated with cooking spray. Bake in a preheated 350° oven until heated through, 15 minutes on each side.