How to Tame the Heat in Hot Italian Turkey Sausages: Make an Easy, Inexpensive Sun-Dried Tomato and Ground Turkey Loaf (Diabetic Friendly)
- Leigh
- 5 days ago
- 3 min read
Oops. Big oops. You mistakenly bought that package of HOT Italian turkey sausages, not the sweet sausages you meant to buy. Plus, you're already home with them, and you don't want to run back to the store to try to return them (if the store will take them back). Instead of throwing out the ultra-spicy sausages (that your kids/significant other/you won't eat), turn them into a mild meatloaf that is full of really good flavor and a bit different. The trick to tame the heat is to combine the spicy sausage meat with mild ground turkey and dairy fat--in this case light ricotta cheese. Some chopped onion, celery, and sun dried tomato provide extra flavor and complement the turkey. I like to serve the meatloaf with a sun-dried tomato and sour cream sauce, which eases the heat from the sausages even more. The meatloaf is full of nutritious ingredients, low in "bad" carbohydrates, and great if you're on a diabetic diet or want to "eat healthy." You can make the meatloaf in your air fryer (my preference) or regular oven. Leftovers reheat well for later in the week. If you have a full pound of hot turkey sausages to use, you can double the recipe, make two loaves, and freeze one, if you'd like. Enjoy!
Sun-Dried Tomato and Ground Turkey Loaf (Diabetic Friendly) -- Makes 1 Loaf
1/2 cup of chopped sun-dried tomatoes
1/3 cup of chopped onion
1/4 cup of chopped celery
1/2 pound of hot Italian turkey sausage
1/2 pound of lean ground turkey (93 percent)
1 large egg
1 cup of low-fat ricotta cheese
1/2 teaspoon of garlic powder
1/4 teaspoon of salt
1 whole-wheat English muffin crumbled (or the equivalent in whole-wheat bread)
Put the sun-dried tomatoes in a bowl or cup with enough water to just cover them. Microwave the tomatoes for 30-40 seconds and set them aside to cool. In a large bowl combine the onion and celery and microwave them for 1-2 minutes or until they have softened a bit. Let the vegetables cool and add to the bowl with the vegetables the hot Italian turkey sausage, removed from its casings, the ground turkey, the egg, ricotta, garlic powder, salt, and bread crumbs. Mix everything together until all the ingredients are well combined. Remove 1/4 cup of the cooled tomatoes from the bowl/cup and add them to the meat mixture, stirring them in well to fully incorporate them. Reserve the remaining sun-dried tomatoes and their liquid for the sauce. Spritz a loaf pan--I use a 5-X-8-inch pan--with non-stick cooking spray. Pour the meat mixture into the pan and smooth it out in the pan.
Air Fryer: Air fry the meatloaf at 320 degrees for 35-45 minutes, or until it reaches an internal temperature of 165 degrees. Top the meatloaf with some of the sauce during the last five minutes. Save the rest of the sauce to serve alongside the meatloaf.
Oven: Preheat the oven to 350 degrees. Bake the meatloaf for 35-45 minutes or until it reaches an internal temperature of at least 165 degrees. Top the meatloaf with some of the sauce during the last five minutes of cooking time. Save the rest of the sauce to serve alongside the meatloaf.
Sun-Dried Tomato and Sour Cream Sauce
Remainder (1/4 cup) of the reserved chopped sun-dried tomatoes, plus their soaking
liquid
1/2 cup of water
1/2 teaspoon of reduced sodium chicken base (I use "Better Than Bullion")
2 teaspoons of cornstarch mixed with 1/4 cup of water
1 cup of light sour cream
1/2 teaspoon of onion powder
1/2 teaspoon of dried parsley flakes
1/2 teaspoon of sweet paprika
In a medium bowl or measure combine the tomatoes, their liquid, the water, and the chicken base and microwave them for 30-45 seconds until hot. Stir in the cornstarch mixture well. Microwave the mixture 30 seconds, stir it again, and microwave it another 30 seconds or until it thickens. Whisk in the sour cream, onion powder, dried parsley, and sweet paprika until combined and the mixture is smooth. Use the sauce to top the meatloaf and to serve alongside it.
