Sun-Dried Tomato Pesto Turkey Sausage Bolognese

Sun-Dried Tomato Pesto Turkey Sausage Bolognese

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes

Servings: 8 Servings


  • 2 Tbsp olive oil

  • 1 12oz jar roasted red peppers coarsely chopped

  • 2 Tbsp Italian Parsely coarsely chopped

  • 2.5 Pounds Turkey or Chicken Sausage low sodium (hot or mild) REMOVE CASING

  • 1 12oz jar/can Artichoke hearts drained and diced

  • 1 8oz jar Sun-dried tomato pesto

  • 1/2 tsp black pepper

  • 1 5oz container plain Greek yogurt

  • 4 oz Heavy whipping cream

  • 4-6 garlic cloves finely chopped

  • 2 Large tomatoes coarsely chopped


  • Remove sausage casing: Cut almost in half lengthwise (butterfly); turn sausage over and peel casing away.

  • Pre-heat large skillet with 2 tbsp of olive oil over medium heat and cook turkey sausage while breaking it apart. Drain excess grease and place meat back in pan.

  • Stir in garlic, peppers, tomatoes, pesto and artichokes. Cook approx. 3-4 minutes over medium heat.

  • In a separate bowl, mix the yogurt and heavy whipping cream. Add the liquid mix to the pan and stir over low-medium heat for approx 3-4 minutes or until thickens. Stir in pepper and parsley!

  • Serve over Spaghetti Squash! (Optional) sprinkle shredded Parmesan over top.


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