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<p style="font-size:17px">Italian ;Turkey ;Sausage </p>



<p style="font-size:23px"><strong><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color">Ingredients</mark></strong> </p>



<p>1 pound lean ground turkey<br>2 teaspoons garlic powder<br>1 1/2 teaspoons fennel seed,<br>crushed<br>one 1/2 teaspoons sugar<br>1 teaspoon salt<br>1 teaspoon dried oregano<br>1/2 teaspoon pepper</p>



<p style="font-size:23px"><strong><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color">Directions</mark></strong> :</p>



<p>In a bowl, combine the turkey, garlic powder, fennel seed, sugar,<br>salt, oregano, and pepper. Cover and refrigerate for 8 hours<br>or overnight. Shape into eight patties. Cook in a nonstick skillet<br>coated with nonstick cooking spray for about 3 minutes on each<br>side or until a meat thermometer reads 165 degrees F. Or crumble<br>turkey into a nonstick skillet coated with nonstick cooking spray.<br>Cook and stir for 4 minutes. Or until the meat are no longer pink.</p>



<p>this is how you can made an italian ;Turkey ;Sausage</p>



<p class="has-text-align-center" style="font-size:28px"><mark style="background-color: rgba(0, 0, 0, 0);" class="has-inline-color"><em style="color: rgb(246, 58, 58); font-weight: bold;"> BONUS sausage recipe for you </em></mark></p>



<p style="font-size:28px"><strong><em><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-vivid-cyan-blue-color">Easy Sausage Strata</mark></em></strong></p>



<p><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color"><em>Ingredients</em></mark></p>



<p>1 pound pork sausage<br>6 (1 ounce) slices bread, cubed<br>2 cups shredded Cheddar cheese<br>6 eggs<br>2 cups milk<br>1 teaspoon salt<br>1 teaspoon ground dry mustard</p>



<p><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color"><em>Directions</em></mark></p>



<p>Place sausage in a large, deep skillet. Cook over medium-high heat<br>until evenly brown. Drain, and set aside.<br>Layer bread cubes, sausage, and Cheddar cheese in a lightly<br>greased 7&#215;11 inch baking dish. In a bowl, beat together the eggs,<br>milk, salt, and mustard. Pour the egg mixture over the bread cube<br>mixture. Cover, and refrigerate at least 8 hours or overnight.<br>Remove the casserole from the refrigerator 30 minutes before<br>baking. Preheat oven to 350 degrees F (175 degrees C).<br>Bake 50 to 60 minutes in the preheated oven, or until a knife<br>inserted in the center comes out clean. Let stand 10 minutes before<br>serving.</p>



<h4 class="wp-block-heading" style="font-size:30px"><strong><em><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-vivid-cyan-blue-color">Easy Sausage Chowder</mark></em></strong></h4>



<p><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color"><em>Ingredients</em></mark></p>



<p>1 pound fully cooked smoked<br>sausage, halved and thinly sliced<br>1 medium onion, quartered and<br>thinly sliced<br>4 cups diced potatoes<br>3 cups water<br>2 tablespoons minced fresh<br>parsley<br>1 tablespoon minced fresh basil<br>1 teaspoon salt<br>1/8 teaspoon pepper<br>1 (15.25 ounce) can whole kernel<br>corn, drained<br>1 (14.75 ounce) can cream-style<br>corn<br>1 (12 ounce) can evaporated milk</p>



<p><br><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color"><em>Directions</em></mark></p>



<p>In a soup kettle or Dutch oven over medium heat, brown the<br>sausage and onion. Slowly add the potatoes, water, parsley, basil,<br>salt and pepper; bring to a boil. Reduce heat; cover and simmer for<br>15-20 minutes or until potatoes are tender. Add remaining<br>ingredients; cook 5-10 minutes longer or until heated through.</p>



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