27 Delicious Smoked Turkey Sausage Culinary Creations

Smoked turkey sausage is the unsung hero of quick, flavorful meals that bring comfort to any table. Whether you’re craving a cozy weeknight dinner or planning a festive gathering, these versatile links pack a smoky punch without the guilt. Get ready to transform your cooking routine with 27 mouthwatering recipes that prove this humble ingredient can star in everything from hearty stews to zesty skillet dishes—let’s dive in!

Smoked Turkey Sausage and Red Beans

Sometimes the simplest meals are the ones that linger in memory longest, the humble combination of smoked turkey sausage and red beans simmering together until the flavors melt into something greater than their parts. There’s a quiet comfort in watching the steam rise from the pot, knowing something nourishing is coming together with minimal effort but maximum heart.

Ingredients

Smoked turkey sausage – 1 lb
Red kidney beans – 2 cups (dried)
Yellow onion – 1 medium
Green bell pepper – 1 medium
Garlic – 3 cloves
Chicken broth – 4 cups
Olive oil – 2 tbsp
Cajun seasoning – 1 tbsp
Bay leaves – 2
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Rinse 2 cups of dried red kidney beans under cold running water for 1 minute, then transfer them to a large bowl.
2. Cover the beans with 6 cups of cold water and let them soak for 8 hours at room temperature.
3. Drain the soaked beans completely and discard the soaking water.
4. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
5. Slice 1 lb of smoked turkey sausage into ½-inch rounds and add them to the hot oil.
6. Cook the sausage for 5 minutes, turning occasionally, until lightly browned on both sides.
7. Remove the sausage with a slotted spoon and set aside on a plate.
8. Dice 1 medium yellow onion and 1 medium green bell pepper into ¼-inch pieces.
9. Add the diced onion and bell pepper to the same Dutch oven and cook for 6 minutes, stirring occasionally, until softened.
10. Mince 3 cloves of garlic and add them to the pot, cooking for 1 minute until fragrant.
11. Return the browned sausage to the pot along with the drained beans.
12. Pour in 4 cups of chicken broth and add 1 tablespoon of Cajun seasoning, 2 bay leaves, 1 teaspoon of salt, and ½ teaspoon of black pepper.
13. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer.
14. Cover the pot and simmer for 2 hours, stirring every 30 minutes to prevent sticking.
15. Remove the lid and continue simmering for 30 more minutes until the beans are tender and the liquid has thickened slightly.
16. Remove and discard the bay leaves before serving.

For the creamiest texture, use the back of a spoon to mash about one-quarter of the beans against the side of the pot during the final 10 minutes of cooking. Flavors deepen beautifully overnight, making this even better as leftovers served over steamed rice with a sprinkle of fresh parsley.

Savory Smoked Turkey Sausage Jambalaya

Gently, as the afternoon light fades outside my kitchen window, I find myself drawn to this comforting one-pot meal that carries the warmth of shared tables and slow-cooked memories. There’s something deeply satisfying about watching the rice absorb all those rich flavors, creating a dish that feels like a quiet celebration of simple ingredients coming together in perfect harmony.

Ingredients

• Smoked turkey sausage – 1 lb
• Long-grain white rice – 1 ½ cups
• Chicken broth – 3 cups
• Yellow onion – 1 medium
• Green bell pepper – 1 medium
• Celery – 2 stalks
• Garlic – 3 cloves
• Olive oil – 2 tbsp
• Cajun seasoning – 2 tsp
• Dried thyme – ½ tsp
• Bay leaf – 1

Instructions

1. Slice the smoked turkey sausage into ¼-inch rounds.
2. Dice the yellow onion, green bell pepper, and celery into uniform ½-inch pieces.
3. Mince the garlic cloves finely.
4. Heat olive oil in a large, heavy-bottomed pot over medium heat for 2 minutes until shimmering.
5. Add sausage slices and cook for 4-5 minutes, turning occasionally, until lightly browned on both sides.
6. Remove sausage with a slotted spoon, leaving the rendered fat in the pot.
7. Add diced onion, bell pepper, and celery to the pot, stirring to coat in the oil.
8. Cook vegetables for 6-8 minutes, stirring occasionally, until onions turn translucent and peppers soften.
9. Add minced garlic and cook for 1 minute until fragrant but not browned.
10. Sprinkle in Cajun seasoning, dried thyme, and bay leaf, stirring for 30 seconds to toast the spices.
11. Add rice to the pot and stir constantly for 2 minutes to lightly toast the grains.
12. Pour in chicken broth and return the browned sausage to the pot.
13. Bring mixture to a boil over high heat, then immediately reduce to low heat.
14. Cover pot tightly and simmer for 20 minutes without lifting the lid.
15. Remove pot from heat and let stand covered for 10 minutes to allow rice to steam.
16. Remove bay leaf and fluff jambalaya gently with a fork before serving.

Often, what I love most about this jambalaya is how the rice grains remain separate yet tender, each one infused with the smoky sausage essence and aromatic vegetables. The gentle heat from the Cajun seasoning lingers pleasantly without overwhelming, making it perfect for spooning into bowls and topping with fresh parsley or serving alongside crusty bread for soaking up every last bit of flavor.

Smoked Turkey Sausage and Kale Soup

Sometimes the simplest soups are the ones that settle deepest in the soul, especially when autumn’s chill begins to whisper through the window. This one comes together with humble ingredients—smoked turkey sausage, kale, and a few pantry staples—simmered slowly until the flavors meld into something quietly comforting.

Ingredients

– Olive oil – 1 tbsp
– Onion – 1, diced
– Smoked turkey sausage – 12 oz, sliced
– Garlic – 2 cloves, minced
– Chicken broth – 6 cups
– Kale – 4 cups, chopped
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until it shimmers.
2. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 12 oz sliced smoked turkey sausage and cook for 4 minutes, until lightly browned.
4. Stir in 2 minced garlic cloves and cook for 1 minute, until fragrant.
5. Pour in 6 cups chicken broth and bring to a boil over high heat.
6. Reduce heat to low, cover the pot, and simmer for 15 minutes to develop flavor.
7. Stir in 4 cups chopped kale and cook for 5 minutes, until wilted but still bright green.
8. Season with ½ tsp salt and ¼ tsp black pepper, stirring to combine.
9. Ladle the soup into bowls and serve immediately.
Maybe it’s the tender kale ribbons floating in savory broth or the smoky sausage that makes each spoonful feel like a gentle embrace. Try topping it with a sprinkle of red pepper flakes for a subtle heat, or serve alongside crusty bread to soak up every last drop.

Cajun Smoked Turkey Sausage Pasta

Sometimes, the simplest meals are the ones that linger in memory longest, like this comforting pasta dish that comes together on a quiet evening when the kitchen feels like a sanctuary. Smoky sausage melds with tender pasta in a creamy sauce that warms from the inside out, a humble creation that feels like a gentle embrace after a long day.

Ingredients

Turkey sausage – 12 oz
Penne pasta – 8 oz
Heavy cream – 1 cup
Cajun seasoning – 2 tsp
Garlic – 2 cloves
Olive oil – 1 tbsp
Parmesan cheese – ½ cup

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 8 oz penne pasta and cook for 11 minutes until al dente.
4. Drain pasta in a colander, reserving ½ cup of pasta water.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
6. Slice 12 oz turkey sausage into ¼-inch rounds.
7. Brown sausage in skillet for 4-5 minutes until edges are crispy.
8. Mince 2 cloves garlic and add to skillet, cooking for 1 minute until fragrant.
9. Pour 1 cup heavy cream into the skillet, stirring to combine.
10. Sprinkle 2 tsp Cajun seasoning evenly over the sauce.
11. Simmer sauce for 3 minutes until slightly thickened.
12. Add cooked pasta to the skillet, tossing to coat evenly.
13. Stir in ½ cup reserved pasta water to create a silky sauce consistency.
14. Remove skillet from heat and stir in ½ cup grated Parmesan cheese until melted.
15. Let rest for 2 minutes before serving to allow flavors to meld.

Lusciously creamy with a gentle heat that builds slowly, each bite offers the satisfying chew of al dente pasta against the smoky sausage. The sauce clings perfectly to every curve of the penne, creating a dish that feels both rustic and refined—wonderful served in shallow bowls with crusty bread for dipping into any remaining sauce.

Smoked Turkey Sausage Breakfast Casserole

Lately, I’ve been waking with the quiet dawn, finding comfort in the slow ritual of preparing something warm and nourishing before the day begins. This smoked turkey sausage breakfast casserole is one of those gentle morning companions, filling the kitchen with a savory aroma that feels like a soft embrace. It’s simple, hearty, and holds the kind of warmth that lingers.

Ingredients

– Smoked turkey sausage – 12 oz
– Eggs – 6
– Milk – 1 cup
– Shredded cheddar cheese – 1 ½ cups
– Frozen hash browns – 3 cups
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.2. Chop the smoked turkey sausage into ½-inch pieces.3. In a large bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.4. Stir in the shredded cheddar cheese and frozen hash browns.5. Gently fold in the chopped smoked turkey sausage.6. Pour the mixture into a greased 9×13-inch baking dish.7. Bake at 375°F for 45 minutes, or until the top is golden brown and the center is set.8. Let the casserole rest for 10 minutes before slicing. Mostly, I love how the edges crisp up while the center stays tender, with the smoky sausage and melted cheese weaving through each bite. It’s wonderful served with a drizzle of hot sauce or alongside fresh fruit for a bright contrast.

Zesty Smoked Turkey Sausage Stir-Fry

Evenings like this call for something simple yet satisfying, where the sizzle of the pan fills the quiet kitchen and the aroma wraps around you like a soft blanket. This stir-fry comes together with just a handful of ingredients, letting each one shine in its own time. It’s the kind of meal that feels both nourishing and deeply comforting, a gentle pause in the middle of a busy week.

Ingredients

Turkey Sausage – 12 oz
Bell Pepper – 1 large
Onion – 1 medium
Garlic – 3 cloves
Soy Sauce – 2 tbsp
Olive Oil – 1 tbsp

Instructions

1. Slice the turkey sausage into ½-inch thick rounds.
2. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until it shimmers.
3. Add the sausage slices to the hot skillet in a single layer.
4. Cook the sausage for 4-5 minutes, flipping once, until browned on both sides.
5. Remove the sausage from the skillet and set aside on a plate.
6. While the sausage cooks, slice the bell pepper into thin strips and dice the onion.
7. Mince the garlic cloves finely.
8. Add the sliced bell pepper and diced onion to the same skillet.
9. Sauté the vegetables for 6-7 minutes, stirring occasionally, until they begin to soften and develop light char marks.
10. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
11. Return the cooked sausage to the skillet with the vegetables.
12. Pour 2 tbsp of soy sauce over the sausage and vegetable mixture.
13. Stir everything together thoroughly and cook for 2 more minutes to let the flavors meld.
14. Remove the skillet from the heat.

Buttery soft peppers mingle with the smoky sausage, while the soy sauce adds a salty depth that clings to every bite. Serve it over a bed of fluffy rice to catch all the juices, or tuck it into warm tortillas for a quick handheld meal that feels like a quiet celebration.

Smoked Turkey Sausage and Apple Skillet

Now, as the afternoon light slants across the kitchen counter, I find myself drawn to the quiet comfort of a single skillet, to the way humble ingredients can transform into something that feels like a gentle exhale. Nothing fancy, just smoked turkey sausage meeting crisp autumn apples in a pan, their scents mingling like old friends settling in for a long, slow conversation.

Ingredients

Smoked turkey sausage – 12 oz
Apple – 1 large
Yellow onion – 1 medium
Olive oil – 1 tbsp
Maple syrup – 2 tbsp
Apple cider vinegar – 1 tbsp
Fresh thyme – 2 sprigs

Instructions

1. Slice the smoked turkey sausage into ½-inch thick rounds.
2. Core the apple and cut it into ½-inch cubes, leaving the skin on for texture and color.
3. Dice the yellow onion into ¼-inch pieces.
4. Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium heat for 2 minutes until the oil shimmers.
5. Add the sausage slices to the skillet in a single layer.
6. Cook the sausage for 4-5 minutes, flipping each piece once, until both sides develop deep golden-brown sear marks.
7. Remove the sausage from the skillet and set aside on a plate.
8. Add the diced onion to the same skillet, scraping up any browned bits from the bottom with a wooden spoon.
9. Sauté the onion for 6-7 minutes, stirring occasionally, until the pieces turn translucent and the edges begin to caramelize to a light golden color.
10. Add the apple cubes to the skillet with the onions.
11. Cook the apples and onions together for 5-6 minutes, stirring gently every 90 seconds, until the apple pieces soften slightly but still hold their shape.
12. Return the cooked sausage to the skillet, distributing it evenly among the apples and onions.
13. Drizzle 2 tablespoons of maple syrup and 1 tablespoon of apple cider vinegar over the mixture.
14. Strip the leaves from 2 sprigs of fresh thyme directly into the skillet, discarding the stems.
15. Stir all ingredients together gently until everything is evenly coated.
16. Reduce the heat to low and let the mixture simmer uncovered for 8-10 minutes, until the liquid reduces to a glossy glaze that coats the back of a spoon.
17. Remove the skillet from the heat.

Often, what emerges is a beautiful balance—the sausage’s smoky savoriness playing against the apples’ gentle sweetness, all brought together by that sticky-sweet glaze. The textures create their own quiet music: tender apples, caramelized onions, and firm sausage slices that give way with each bite. I love serving this straight from the warm skillet, perhaps over creamy polenta or alongside crusty bread to soak up every last bit of the sauce.

Creamy Smoked Turkey Sausage Alfredo

Zigzagging through my thoughts today, I find myself craving something deeply comforting, a dish that wraps you in warmth like a well-worn blanket on a chilly evening. This creamy smoked turkey sausage Alfredo is that quiet solace, simple yet soul-satisfying, perfect for when the world feels a little too loud.

Ingredients

• Smoked turkey sausage – 12 oz
• Fettuccine – 8 oz
• Heavy cream – 1 cup
• Unsalted butter – 4 tbsp
• Parmesan cheese – ¾ cup, grated
• Garlic – 2 cloves, minced
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook for 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, slice the smoked turkey sausage into ¼-inch thick rounds.
4. Heat a large skillet over medium heat and add the sausage slices in a single layer.
5. Cook the sausage for 4–5 minutes, flipping once, until lightly browned on both sides; this renders the fat and builds flavor without added oil.
6. Remove the sausage from the skillet and set aside on a plate.
7. In the same skillet, melt the unsalted butter over medium-low heat.
8. Add the minced garlic and sauté for 1 minute, until fragrant but not browned, to avoid bitterness.
9. Pour in the heavy cream and bring to a gentle simmer, stirring constantly with a whisk.
10. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened, about 2–3 minutes.
11. Drain the cooked fettuccine, reserving ¼ cup of pasta water.
12. Add the drained pasta and cooked sausage to the skillet with the Alfredo sauce.
13. Toss everything together, adding splashes of reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
14. Season with black pepper and toss once more to combine.

This Alfredo cradles the pasta in a velvety, rich sauce, with the smoky sausage lending a savory depth that lingers on the tongue. Try serving it alongside a crisp green salad to balance the creaminess, or spoon it into a warm bowl and top with extra Parmesan for a cozy, weeknight indulgence.

Hearty Smoked Turkey Sausage Chili

Often, when the evenings grow crisp and the light fades early, I find myself craving something deeply comforting, something that simmers slowly and fills the kitchen with a sense of warmth and patience. This chili, with its smoky heart, is exactly that kind of meal.

Ingredients

Smoked turkey sausage – 1 lb
Yellow onion – 1 large
Garlic – 3 cloves
Olive oil – 2 tbsp
Chili powder – 2 tbsp
Cumin – 1 tsp
Crushed tomatoes – 1 (28 oz) can
Kidney beans – 2 (15 oz) cans
Chicken broth – 2 cups
Salt – 1 tsp

Instructions

1. Slice the smoked turkey sausage into ¼-inch thick rounds.
2. Dice the yellow onion into ½-inch pieces.
3. Mince the 3 cloves of garlic.
4. Heat the 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat for 2 minutes.
5. Add the sliced sausage and cook for 5 minutes, stirring occasionally, until the edges are lightly browned.
6. Add the diced onion to the pot and cook for 7 minutes, stirring occasionally, until the onion is soft and translucent.
7. Stir in the minced garlic and cook for 1 minute, just until fragrant.
8. Add the 2 tablespoons of chili powder and 1 teaspoon of cumin to the pot, stirring constantly for 30 seconds to toast the spices.
9. Pour in the entire can of crushed tomatoes, the 2 cans of drained and rinsed kidney beans, and the 2 cups of chicken broth.
10. Stir in the 1 teaspoon of salt.
11. Bring the chili to a boil over high heat.
12. Immediately reduce the heat to low, cover the pot with a lid, and let it simmer for 45 minutes.
13. After 45 minutes, remove the lid and let the chili simmer uncovered for an additional 15 minutes to allow it to thicken slightly.

Each spoonful is thick and substantial, with the beans holding their shape against the tender sausage. The flavor is a gentle, smoky warmth that deepens the longer it rests. Even the next day, it’s wonderful served over a baked potato or with a sprinkle of sharp cheddar.

Smoked Turkey Sausage and Pepper Sheet Pan Dinner

Just now, as the afternoon light slants across my kitchen counter, I find myself reaching for the familiar comfort of this simple meal, the kind that fills the house with warmth without demanding much from a quiet evening. It’s a gentle assembly of smoky sausage and sweet peppers, a one-pan promise of ease and nourishment that always feels like a soft exhale after a long day.

Ingredients

• Smoked turkey sausage – 1 lb
• Bell peppers – 2 large, mixed colors
• Yellow onion – 1 medium
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Dried oregano – ½ tsp
• Salt – ¾ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F.
2. Slice the smoked turkey sausage into ½-inch rounds.
3. Cut the bell peppers into 1-inch strips, discarding the seeds and cores.
4. Slice the yellow onion into ¼-inch thick half-moons.
5. Place the sausage, bell peppers, and onion on a large, rimmed baking sheet.
6. Drizzle the olive oil evenly over the ingredients on the sheet.
7. Sprinkle the garlic powder, dried oregano, salt, and black pepper over everything.
8. Toss all ingredients with your hands until evenly coated with oil and seasonings, ensuring the vegetables are in a single layer for even roasting.
9. Roast in the preheated oven for 25 minutes.
10. Remove the sheet pan from the oven and stir the ingredients with a spatula to promote even browning.
11. Return the pan to the oven and roast for another 10-15 minutes, until the peppers are tender with slightly charred edges and the sausage is heated through.

Perhaps the best part is how the peppers soften into jammy sweetness against the smoky, firm bite of the sausage. Piled over creamy polenta or tucked into a crusty roll, it’s a humble dish that always feels like a small, quiet celebration.

Smoked Turkey Sausage and Corn Chowder

Years seem to fold into themselves on afternoons like this, where the chill in the air calls for something simple and warm to hold in a bowl. You can almost feel the steam rising, carrying the scent of smoked sausage and sweet corn, a quiet promise of comfort for the evening ahead.

Ingredients

Smoked turkey sausage – 12 oz
Frozen corn – 3 cups
Yellow onion – 1 medium
Chicken broth – 4 cups
Heavy cream – 1 cup
All-purpose flour – 2 tbsp
Unsalted butter – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Slice the smoked turkey sausage into ¼-inch thick rounds.
2. Dice the yellow onion into ½-inch pieces.
3. Melt the unsalted butter in a large pot over medium heat for 1 minute.
4. Add the diced onion and sausage slices to the pot.
5. Sauté for 8 minutes, stirring occasionally, until the onions are translucent and the sausage is lightly browned.
6. Sprinkle the all-purpose flour over the sausage and onions.
7. Cook while stirring constantly for 2 minutes to form a roux and cook out the raw flour taste.
8. Pour in the chicken broth while continuously whisking to prevent lumps from forming.
9. Add the frozen corn, salt, and black pepper.
10. Bring the chowder to a gentle boil, then reduce the heat to low.
11. Simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
12. Stir in the heavy cream.
13. Heat for 5 more minutes on low until warmed through, but do not boil after adding cream.

Each spoonful carries the smoky richness of the sausage, balanced by the sweet bursts of corn in a velvety, comforting broth. Enjoy it with crusty bread for dipping, or let it sit overnight—the flavors deepen beautifully, making tomorrow’s lunch something to look forward to.

Spicy Smoked Turkey Sausage Tacos

Wandering through the kitchen this quiet afternoon, I found myself drawn to the simple comfort of wrapping warm, spiced fillings in soft tortillas. There’s something deeply satisfying about building these tacos slowly, letting each component speak for itself while creating something greater than the sum of its parts. The gentle heat of smoked sausage mingling with fresh toppings feels like autumn’s perfect embrace.

Ingredients

Turkey sausage – 12 oz
Corn tortillas – 8
Red onion – ½ cup
Cilantro – ¼ cup
Lime – 1
Avocado – 1

Instructions

1. Slice the turkey sausage into ¼-inch thick rounds.
2. Heat a skillet over medium-high heat until a drop of water sizzles immediately.
3. Cook sausage slices for 4-5 minutes, flipping once, until browned on both sides and heated through to 165°F internally.
4. Remove sausage from skillet and set aside on a paper towel-lined plate to absorb excess grease.
5. Warm corn tortillas in the same dry skillet for 30 seconds per side until pliable and lightly toasted.
6. Dice the red onion into ¼-inch pieces while tortillas warm.
7. Chop cilantro leaves roughly, discarding thick stems.
8. Cut the lime into 6 wedges for squeezing.
9. Slice the avocado in half, remove the pit, and scoop flesh from skin with a spoon.
10. Mash avocado lightly with a fork in a small bowl, leaving some texture.
11. Arrange two warm tortillas on each plate.
12. Divide cooked sausage evenly among tortillas.
13. Top each taco with diced red onion and chopped cilantro.
14. Add a spoonful of mashed avocado to each taco.
15. Squeeze one lime wedge over each completed taco.

Dappled with vibrant green cilantro and flecks of red onion, these tacos offer a wonderful contrast between the smoky, spicy sausage and the cool, creamy avocado. The corn tortillas provide just enough structure to hold everything together while adding their subtle earthy sweetness. For a beautiful presentation, arrange them on a wooden board with extra lime wedges and let everyone build their own perfect bite.

Conclusion

Absolutely! This collection proves smoked turkey sausage is a versatile superstar for quick, flavorful meals. We hope these 27 recipes inspire your kitchen adventures. Try one, leave a comment with your favorite, and share this roundup on Pinterest to spread the delicious ideas!