This speedy and hearty dish is quite tasty. You get the rich flavor by allowing the turkey and spices to blend overnight. Don't skip this step!—Shirley Goodson, West Allis, Wisconsin
- 1 pound ground turkey
- 1 teaspoon fennel seed, crushed
- 1 teaspoon water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 jar (24 ounces) spaghetti sauce
- 12 ounces spaghetti, cooked and drained
- In a large bowl, combine the turkey, fennel seed, water, salt and pepper. Cover and refrigerate overnight. Crumble into bite-size pieces into a large skillet. Cook over medium heat until no longer pink. Stir in spaghetti sauce and heat through. Serve with hot spaghetti. Yield: 6 servings.
Originally published as Spaghetti with Homemade Turkey Sausage in Taste of Home June/July 1996, p19
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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