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How to Use Turkey Sausage in Brunch Recipes
by Annie Mueller
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Find your favorite breakfast casserole recipe, or use the link in Resources below to search for one that sounds good to you.
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Substitute an equal amount of turkey sausage for the meat called for in the recipe. Cook and drain the turkey sausage.
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Follow the rest recipe according to normal directions, using your turkey sausage instead of the typical meat ingredient.
Quiche
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Decide if you want to make a quiche with or without a crust. For a quiche with a crust, use a pie crust recipe or purchase prepared pie crust. You only need one crust for each quiche.
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Use about 1/2 lb. of turkey sausage. Cook the sausage thoroughly and drain well on paper towels.
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Mix up the egg filling of the quiche. A typical egg filling for one quiche calls for 4 to 6 eggs, beaten well and mixed with 1/2 to 1 cup milk or half-and-half. Season to taste with salt and pepper. Set aside.
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Spread out your cooked turkey sausage on the crust or the buttered pie plate. You could also include some shredded cheese or cooked, finely chopped vegetables--onions, sweet peppers and sun-dried tomatoes are all great options.
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Pour the egg filling over your sausage, then cook the quiche as directed on the recipe.
Stuffed Crescent Rolls
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Cook and drain a pound of turkey sausage.
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Shred a pound of your favorite cheese. If you prefer a soft cheese, simply crumble it.
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Open up 3 large cans of crescent roll dough and spread out on a work surface in the kitchen. Or you can make your own crescent rolls (see Resources below).
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Fill each triangle of crescent dough with about a tablespoon of sausage and top that with some shredded cheese. (You may have more or less than you need, depending on how full you make the rolls.)
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Roll up each triangle from the big end down. Tuck in the sides of the crescent dough after it is rolled to prevent the sausage from spilling out.
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Step 6
Cook as directed on the crescent roll can (or in the recipe), removing from the oven when the tops of the rolls are lightly browned.
