Potato & Hot Turkey Sausage Casserole
Ingredients:-casserole-
~2 Lbs. Petite Red Potatoes
~7 Medium Carrots
1 Large Red Bell Pepper
1/2 Fennel Bulb
2 Yellow Onions
1 Handful Fresh Curly Parsley, chopped
6 Hot Turkey Sausages
-seasoning-
1 Cup Chicken Broth
1 Teaspoon Garlic Powder
2 Tablespoons Olive Oil
6 Garlic Cloves, minced
1 Tablespoon Basil, dried is fine
Salt & Pepper to taste
1 Tablespoon Chili Powder
1/4 Cup Curly Parsely, chopped
1/2 Cup Balsamic Vinegar
Directions:
1. Preheat your oven to 450 degrees F. Thoroughly wash and dry the potatoes. Cut the potatoes into wedges, about 4-8 wedges per potato depending on its size. Peel the carrots and cut them into wedges about the same length as the potatoes. Next cut the bell pepper into strips. If your bell pepper is a very large one like mine was you might have to half the bell pepper strips to fit in with the potatoes and carrots.
2. For the fennel, you first want to cut off the stalk portion. Then half the fennel bulb, you only need half the bulb for this recipe. Half one of the halves again and chop each quarter into medium-thick slices as pictured.
3. Peel your onions and cut them into wedges. I had about 6-8 wedges per onion. Add the fennel and onion to the potatoes, carrots, and bell pepper mix.
4. In a separate bowl make the dressing. Combine the chicken broth, garlic powder, olive oil, minced garlic, dried basil, and the salt & pepper. Mix the dressing really well and pour it evenly over the vegetables. Mix the vegetables in the baking pan and try to distribute them evenly. Bake the casserole at 450 degrees for about 30 minutes.
5. Meanwhile, brown the sausages in a skillet. You don’t need to cook them through all the way, just keep them on the skillet until they develop a nice brown color to them. Cut the 6 turkey sausages into 3 even pieces each.
6. After 30 minutes of baking, pull the casserole out of the oven. The vegetables should be almost fully cooked. Mix the sausage in with the vegetables turning the vegetables over so they can bake evenly. Once you’ve added your sausage and parsley, pour the balsamic vinegar over the casserole evenly. Don’t hesitate to add some more chicken broth to the mix if the casserole seems a bit dry.
7. Place the casserole back in the oven and bake it for an additional 15 minutes or until the sausage is ready. Serve steaming hot.
Perullo Press 