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Turkey Sausage and Noodles

 Turkey Sausage and Noodles
During the winter months when our appetites are in full gear, my family practically licks this pan clean. I sometimes toss in a can of white kidney beans to make it even heartier.—Helen Wanamaker Vail, Glenside, Pennsylvania
8 ServingsPrep: 25 min. Bake: 30 min.


  • 2 cups uncooked egg noodles
  • 2 pounds Italian turkey sausage, cut into 1-inch slices
  • 1 large onion, chopped
  • 2 medium carrots, sliced
  • 1/2 cup chopped green pepper
  • 1/2 cup all-purpose flour
  • 2-1/2 cups milk
  • 1/4 cup Worcestershire sauce
  • 1/4 teaspoon rubbed sage


  • Cook noodles according to package directions. Meanwhile, in a large
  • skillet, cook the sausage, onion, carrots and green pepper over
  • medium heat until meat is no longer pink. Stir in flour until
  • blended. Gradually add milk. Bring to a boil; cook and stir for 2
  • minutes or until thickened.
  • Drain noodles. Add the noodles, Worcestershire sauce and sage to the
  • sausage mixture; toss to coat.
  • Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at
  • 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until
  • bubbly. Yield: 8 servings.
Nutritional Facts: 1 serving (1 cup) equals 300 calories, 14 g fat (4 g saturated fat), 87 mg cholesterol, 805 mg sodium,

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Turkey Sausage and Noodles (continued)

Nutritional Facts: 21 g carbohydrate, 1 g fiber, 23 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.