New Turkey Sausage Same Bold Jimmy Dean^® Flavor

Turkey Sausage Gyoza

Ingredients

Filling:

6 ounces napa, savoy or bok choy cabbage, very finely chopped
1 teaspoon salt
½ pound Jimmy DeanÒ Premium Turkey Sausage
1 cup garlic chives, finely chopped (see substitution note below)
1 garlic clove grated
1 teaspoon fresh ginger, grated
1 teaspoon white pepper
1 tablespoon sesame oil
2 teaspoons soy sauce

Assembly:

1 teaspoon cornstarch or parchment paper for tray
1 package round gyoza wrappers (Gow Gee or won-ton wrappers)
2-3 tablespoons sesame oil (or other cooking oil)
1/3 cup water for each batch

Dipping Sauce:

¼ cup Soy sauce
2 tablespoons Rice wine vinegar
Optional Add-ins:  chopped chives, grated garlic, chili oil 

Instructions

1. Combine cabbage and 1 teaspoon salt in a bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
2. Place the cabbage in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much liquid as possible.
3. Place remaining filling ingredients and cabbage in a bowl.
4. Use your hands or a large spoon to mix the filling until completely and evenly combined.
5. Line a baking sheet with parchment paper or cover with a thin layer of cornstarch.
6. Place 1 gyoza wrapper on your palm. Dip your finger in water and run it around the edge of the gyoza wrapper to seal. Place 1 tablespoon of filling in the wrapper. Fold wrapper over so the edges meet and create 4 -5 pleats on the top fold only, leaving the bottom fold flat. Press to seal and place on the cornstarch or parchment in the tray. Repeat with remaining sausage mixture and wrappers. 

To Cook:

1. In a large non-stick pan that has a tight-fitting lid heat 1 tablespoon oil over medium high heat.
2. Place gyoza in the pan flat side down in a single layer. Cook until the flat side is light golden, then pour 1/3 cup of water around the gyoza and quickly place the lid on.
3. Cook until the water has completely evaporated and the wrapper is slightly translucent on top - about 3 to 4 minutes. Repeat the process with remaining gyoza.
4. Transfer cooked gyoza onto a serving plate.

Serve with Dipping Sauce.

Dipping Sauce:

1. Combine soy sauce, rice wine vinegar and chili oil together.

Notes:

• If you can’t find garlic chives, you can substitute scallions and 2 cloves of grated garlic.
• If you're new to folding gyoza, don't worry about perfect pleats! A simple semi-circle, pinched tightly shut, will be just as delicious.

Pimento Cheese Ball

Ingredients

½ pound (8oz) Jimmy Dean® Premium Turkey Sausage
8 ounces cream cheese, softened
8 ounces extra sharp cheddar cheese, freshly grated
¼ cup + 1 tbsp jarred diced pimento peppers, drained
3 tablespoons mayonnaise
½ teaspoon garlic powder
¼ teaspoon onion powder
1 cup pecan pieces

Instructions

1. Cook Jimmy Dean Premium Turkey Sausage in a skillet over medium heat until browned and cooked through, breaking it into small pieces as it cooks. Drain any excess fat and set aside to cool. Spread the cooled sausage on a cutting board and chop into finer pieces.
2. Place the softened cream cheese and grated cheddar in a mixing bowl. Using a spatula, mixer with paddle attachment, or food processor, mix until fully incorporated.
3. Add the drained pimento peppers, mayonnaise, garlic powder, onion powder, and cooled sausage to the bowl. Mix well until thoroughly combined.
4.  Scoop the mixture onto a large piece of plastic wrap. Pull up all sides of the plastic wrap and form the mixture into a ball. Wrap tightly and refrigerate for at least 1 hour.
5. Remove the cheese ball from the refrigerator. On a clean sheet of plastic wrap, spread out the pecan pieces evenly. Roll the cheese ball in the pecans to fully coat the outside.
6. Re-wrap the cheese ball in the new plastic wrap and refrigerate for at least 1 more hour before serving.

Serve as part of a charcuterie board with crackers, fruit and nuts.

Turkey Sausage and Egg Breakfast Cups

Ingredients

½ package (8oz) Jimmy Dean® Premium Turkey Sausage
6 slices of soft sandwich bread (white, whole wheat or brioche)
¼ cup (4 tbsp) unsalted butter, softened
½ cup shredded cheese (Optional; Cheddar or any favorite cheese)
6 large eggs
Salt and freshly ground black pepper, to taste
Fresh chives or parsley, chopped for garnish (Optional)

Instructions

1. Preheat your oven to 350°F.
2. Slice Jimmy Dean Premium Turkey Sausage into “patties” and cook on medium heat until done; about 3-5 minutes.
3. Lay the slices of bread out, and using a knife, make a diagonal cut from each of the four corners toward the center of the bread, stopping to leave an uncut 2-inch square in the very middle. This creates four "flaps" that will help form the cup.
4. Using a rolling pin, flatten each slice of bread until it's thin and compacted. Spread softened butter on both sides of each flattened slice.
5. Carefully press one slice of bread into each of the 6 muffin cups, folding over the flaps and molding it to fit the cup shape. Cut away excess bread/crust as needed to make finished cups more uniform
6. Place a sausage patty in each cup of the 6 prepared bread cups. If using cheese, sprinkle a layer over the sausage in each cup.
7. Carefully crack one egg gently into each cup on top of the sausage and cheese. (For a scrambled egg version, see the Note below.) Season the top of each egg with a pinch of salt and pepper.
8. Place the muffin tin in the preheated oven and bake. The baking time depends on how you like your eggs- approximately 20-30 minutes when the toast cup edges should be golden brown and the egg whites should be completely set.
9. Let the cups cool in the muffin tin for 2-3 minutes. Run a small knife or offset spatula around the edge of each cup to loosen, then gently lift them out.
10. Garnish with fresh chives or parsley, if desired, and serve immediately.

Note: For an alternative prep method, Jimmy Dean Premium Turkey Sausage can be crumbled and added in to the scrambled eggs. Then pour that mixture in bread cups and top with cheese if desired. 

Chipotle Turkey Burgers with Adobo Mayo

Total Time: 30 min   Makes: 5 burgers

Prep time: Approx 15 min; Cook Time: 8-10 min or until Turkey sausage cooked through

Ingredients

For the Burger Patties:

½ teaspoon chili powder (or more to taste)
½ teaspoon ground cumin
1-4 chipotle peppers in adobo sauce, very finely diced (adjust to taste)
1 pound Jimmy Dean® Premium Turkey Sausage
3 tablespoons olive oil or vegetable oil, for cooking

For the Adobo Sauce:

Juice of ½ fresh lime
½ cup mayonnaise
1-2 teaspoons adobo sauce (from the can of chipotle peppers)
1 teaspoon Chili-Lime seasoning

To Serve:

Hamburger buns
Toppings: sliced avocado, cheese, tomato slices
Extra Chili-Lime seasoning (for sprinkling)

Instructions

Make the Burger Mixture:

1. In a medium bowl, combine the chili powder, cumin, and finely diced chipotle peppers.
2. Add the Jimmy Dean Premium Turkey Sausage and mix until fully combined.
3. Form into five ¼ lb patties - or roll into balls if planning to smash in the pan later.

Prepare the Adobo Sauce:

1. In a small bowl, whisk together the mayonnaise, lime juice, adobo sauce, and Chili-Lime until smooth. Set aside.

Prep the Toppings:

1. Slice avocado and tomatoes. Sprinkle with Tajin and set aside.

Cook the burgers:

1. Heat a large, heavy-bottomed nonstick skillet or griddle over medium-high heat and add oil to coat the surface.
2. Place the patties in the pan and cook 2-3 minutes per side, until fully cooked through (165°F internal temp).
3. Alternative cooking method: Place each ball in the hot skillet and smash into a thin patty using a spatula.
4. Cook until browned and crisped on both sides.

Assemble the Burgers:

1. Toast the buns if desired.
2. Spread adobo sauce on each bun half.
3. Add the cooked patty and top with cheese, tomato and avocado. Sprinkle with Chili-Lime seasoning to taste.

Turkey Sausage and Avocado Toast with Herb Dressing

Total Time: 28-30 min   Serving: 4

Prep time: Approx 20 min; Cook Time: 8-10 min

Ingredients

For the Sausage & Toast:

8 oz (225g) Jimmy Dean® Premium Turkey Sausage
1 tablespoon olive oil, for cooking
4 thick slices of hearty bread (sourdough, multigrain, or rye work well)

Avocado Cream:

2 ripe avocados, halved and pitted
¼ cup crème fraîche (or full-fat sour cream)
¼ teaspoon salt, or to taste
Freshly ground black pepper to taste
1 tablespoon fresh lime juice (from about ½ a lime)

Herb Dressing:

½ cup robust extra-virgin olive oil
¼ cup balsamic vinegar
2 tablespoons finely chopped fresh herbs (a mix of parsley, chives, thyme)
1 tablespoon honey
Kosher salt and freshly ground black pepper to taste
1 cup chopped pistachio nuts (or other nut of your choice)

Instructions

Make the Herb Dressing:

1. In a small bowl or jar, whisk together the balsamic vinegar, chopped herbs, and honey. While whisking continuously, slowly drizzle in the olive oil until the dressing is smooth and emulsified.
2. Season with salt and pepper to taste. Set aside.

Cook the Sausage:

1. Divide the Jimmy Dean Premium Turkey Sausage into four equal portions. Form each portion into a patty roughly the size of your bread slices.
2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
3. Carefully place the patties in the hot skillet. Cook for 3-4 minutes per side, until browned and cooked through. Set aside.

Whipped Avocado Cream:

1. Scoop the avocado flesh into a bowl. Add the crème fraîche, lime juice, salt, and pepper.
2. TIP: For a super-smooth texture: Use an immersion blender, food processor, or standard blender to whip the mixture until light and creamy. For a rustic texture: Vigorously mash and stir with a fork until well-combined and mostly smooth.

Assemble the Toast:

1. Toast the bread slices.
2. Place one sausage patty on top of the bread.
3. Immediately spread or pipe a generous layer of the whipped avocado cream onto each slice of toast.
4. Drizzle a small amount of dressing over the avocado cream.

Serve immediately

Caramelized Apple Sausage Rolls

Total Time: 55-60 min   Makes: 4-5 2-3” rounds

Prep time: Approx 30 min; Cook Time: 25-30 min

Ingredients

For the Sausage & Pastry:

1 sheet frozen puff pastry thawed but still cold (keep refrigerated until ready to use)
1 small apple (approx. 1 cup Granny Smith or Honeycrisp), peeled and chopped into ¼-inch pieces
2 tablespoons butter divided
¼ cup apple cider, juice or water
¼ small onion, finely chopped (approx ½ cup)
1 rib celery, finely chopped
1 pound Jimmy Dean® Premium Turkey Sausage
½ cup chopped chestnuts* (more if desired, or substitute macadamia or pine nuts)
2 tablespoons chopped fresh parsley
1-2 sage leaves, finely chopped
1 tablespoon fresh thyme leaves
½ teaspoon ground Sumac
Salt & Pepper to taste
¼ - ½ teaspoon ground hot pepper flakes (optional)
1 egg (for egg wash)
2 tablespoons Sesame seeds
2 tablespoons any large flake finishing salt
2 tablespoons fresh ground black pepper

Instructions

Caramelize the apples and onions:

1. In a small skillet, melt 1 tbsp butter over medium to low heat.
2. Add the chopped apple and cook slowly, stirring occasionally, for 5-7 minutes, when the apples are just turning golden add apple cider.
3. Cook until apples are tender and liquid is completely evaporated.
4. Remove from heat and let cool to room temperature.
5. Using the same pan add the remaining 1 tbsp butter and cook onions and celery together on a medium heat until translucent and slightly golden.
6. Set the apples and onions mixture aside and let cool to room temperature.

Prepare the filling:

1. In a mixing bowl, combine Jimmy Dean Premium Turkey Sausage, cooked apples, onion, celery, chestnuts, parsley, sage, thyme, sumac, salt, pepper, and optional hot pepper flakes. Mix well until fully combined.
2. Mix well until fully combined.

Assemble the pastry:

1. Remove the pastry from the refrigerator and working quickly to keep the pastry cold, unfold the puff pastry into a rectangle.
2. Spread the turkey filling evenly over the pastry, leaving a ½-inch border along one long edge.

Roll & slice:

1. Starting from the filled side, roll the pastry tightly into a log.
2. Press the edge to seal.
3. Slice into 2-3 inch rounds.