Smoked Sausage Or Smoked Turkey Recipe

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Decide whether you will use smoked sausage or smoked turkey breast. This recipe is written to accommodate either: use 1 lb smoked sausage (whole links) OR 2 lb smoked turkey breast (sliced). If using both, adjust quantities and cooking time slightly.

Slice the smoked sausage into 1/2-inch rounds on a bias. If using smoked turkey breast, slice into 1/4- to 1/2-inch thick medallions or bite-sized strips.

Peel and dice the yellow onion to roughly 1/2-inch pieces. Core and dice the green bell pepper to similar size. Trim and dice the celery into small pieces. Mince the garlic cloves and finely chop the parsley. If using lemon, zest lightly and cut remaining half into wedges for serving.

Heat a large skillet or heavy-bottomed sauté pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat.

Add the sliced smoked sausage (or turkey pieces) in a single layer, being careful not to overcrowd; sear 2–3 minutes per side until browned and caramelized. If your pan is small, sear in batches. Remove seared protein to a plate and set aside, leaving rendered fat and browned bits in the pan.

If the pan looks very dry, add a small drizzle (about 1 teaspoon) of olive oil. Add the diced onion, bell pepper, and celery to the pan. Sauté for 5–7 minutes over medium heat until vegetables are softened and edges are lightly browned.

Add the minced garlic, 1 tsp smoked paprika, 1 tsp dried thyme, 1/4 tsp crushed red pepper flakes, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Cook, stirring, for 30–45 seconds until fragrant.

If using, pour 1 tablespoon dry white wine into the hot pan to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce for 1 minute.

Pour in 2 cups chicken or turkey stock and stir to combine. Bring the mixture to a gentle simmer.

Return the browned smoked sausage or turkey to the pan, nestling pieces into the simmering liquid and vegetables. Reduce heat to medium-low, cover partially, and simmer for 8–12 minutes to let flavors meld and warm the protein through. If using thicker turkey breast slices and they feel slightly firm, simmer an additional 5 minutes until heated through.

Taste the pan sauce and adjust seasoning with additional salt and pepper if needed. If you want more smokiness, stir in a pinch more smoked paprika.

Stir in the chopped fresh parsley and, if using, 1/2 teaspoon lemon zest and a squeeze of lemon juice to brighten the dish.

Serve the smoked sausage or smoked turkey hot over rice, mashed potatoes, or alongside crusty bread to soak up the juices. Garnish with extra parsley and lemon wedges on the side.

Leftovers: cool to room temperature, refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of stock or in a 325°F (160°C) oven covered until warmed through.