BEST TURKEY SAUSAGE RECIPES

Steps:

• Prepare bread first. You need it to be extremely dried out. Slice it into large cubes and place in a 300 degree oven F and cook for as long as it takes. Ours took about 30 minutes. Do not cook on a higher temperature because you just want to dry them out, not cook like croutons.
• Change oven temperature to 350 degrees F while you prepare the rest of the stuffing.
• Add turkey sausage to a non-stick pan, breaking it up into big-ish crumbles. Cook until done, about 4-6 minutes but be sure to use a meat thermometer to make sure it is cooked to 165 degrees F. Remove the cooked turkey sausage and set aside in a large mixing bowl.
• With the pan still on the stove over medium heat, add the butter and melt for a minute. Then, add the chopped onion and fennel. Cook until softened and fragrant, about 4-7 minutes.
• Add the cooked onion and fennel to the turkey sausage. Then, add the cooked bread cubes, fennel tops, carrot tops or fresh parsley and mix together. Then, add the apple cider and mix until well combined but be careful not to smoosh it too much. If you like a little softer stuffing, you can add more apple cider, 1 Tablespoon at a time.
• Pour mixture into a 9 x 13 glass baking pan. Place into the oven and bake for about 30 minutes or until browned on top and hot in the center. You can use a thermometer to ensure it's fully cooked in the middle.
• Serve immediately or leave in a slightly warm oven until ready to enjoy!

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.