Cheap Weeknight Dinner: 30-Minute Italian Turkey Sausage, Sun-Dried Tomato and Spinach Skillet
This recipe came about as a result of a package of marked-down Italian turkey sausage I found at the grocery store. At under $3, I couldn't pass it up, particularly as I contemplated the $20 or more chuck roasts! Even not marked down, the turkey sausage seemed like a better choice economically and nutrition-wise (lower in fat, etc.). The skillet meal takes less than 30 minutes, is full of vegetables, and is quite good. The secret, I think, is the sun-dried tomatoes. They add incredible flavor to the dish. I use mild Italian turkey sausage, but if you like heat, go for the spicy sausage. You can serve the dish with rice or the pasta of your choice--penne, spaghetti, fettuccine, or whatever you have available. All you really need to complete the meal is a salad and bread. Any leftovers make great lunches. Enjoy!
Italian Turkey Sausage, Sun-Dried Tomato and Spinach Skillet -- Serves 4+
2-3 teaspoons of olive oil
16-ounces of Italian Turkey Sausage (the uncooked version, mild or hot)
1/2 cup of chopped onion
1/3 cup of chopped sun-dried tomatoes in oil (plus use about 1 tablespoon of the oil)
1 1/4 cup of chicken broth (or use water and 1 1/2 teaspoons of chicken "Better Than Bullion")
1/4 cup of white wine
12-ounces of frozen spinach
1/2 - 3/4 cup of light sour cream
Salt and pepper to taste
Handful of sliced cherry or grape tomatoes (or chop a big tomato, if that's what you have)
Heat the oil in a non-stick skillet over medium heat. Chop/slice the turkey sausage into rounds (about 1/2-inch thick). When the oil is hot, add the turkey sausage and onions to the pan. Saute the sausage and onions for about five minutes and then add the sun-dried tomatoes to the pan with about a tablespoon of the oil that is included in the jar. Saute the mixture for another 3-4 minutes or until the turkey sausage is barely cooked through (don't cook it too long, or it will be hard). Add the broth and wine to the pan and bring the mixture to a boil. Stir in the frozen spinach and cook the mixture for about five minutes or until the spinach is hot and the mixture has cooked down a little (by about a third is fine). Turn off the heat, stir in the sour cream until blended, and then taste the mixture. Add a little salt and pepper, if you'd like. Scatter the cherry or grape tomatoes over the top of the dish and serve the sausage, tomato, and spinach mixture over pasta or rice.