Italian Turkey Sausage

Why this recipe?  I really enjoy a great Italian Sausage but I'm not willing to consume 35g of fat per serving!  My Italian Turkey Sausage is the perfect alternative.

The Flip:  This recipe is really easy to prepare.  I used  99% fat free ground turkey with all the herbs you find in a great Italian sausage. FYI—it's important to give the sausage 24 hours in the refrigerator to let the flavors come together.

If you're not making meatballs, the trick to a delicious Italian Sausage is to bake it.  My kitchen smelled amazing!  It comes out of the pan juicy and ready to tear or cut into perfect pieces for Red Sauce, Lasagna, or your favorite Italian recipe.

My thoughts:  If you leave the Italian Sausage in a block, it can easily be frozen and stacked in your freezer. My Italian Turkey Sausage is so tasty that you'll forget it's healthy and low in points!  Give it a try and let me know your thoughts.  Enjoy!

Servings:  4  Serving Size:  1  Calories: 134  Fat: 2g  Carbs: 0g  Fiber: 0g  Protein: 27g  Sugar: 0g
Sodium: 672mg  Old points:  3  WW Points +:  3


  • 1 lb 99% fat-free ground Turkey
  • 1 1/2 tsp Fennel Seed, toasted
  • 1 tsp ground Sage
  • 1/2 tsp ground Thyme
  • 1 tsp Kosher Salt
  • 1 tsp Garlic, minced
  • 1/8 cup Chicken Stock  (I use Kitchen Basics)
  1. In large mixing bowl, combine ground turkey, toasted fennel seed, sage, thyme, salt, garlic and chicken stock.  Lightly mix.  Cover with plastic wrap and place in refrigerator for 24 hours. (after 24 hours can be used raw for meatball recipes, etc.)
  2. Spray 8 x 8 pan with baking spray.  Evenly press Italian sausage mixture in pan.
  3. Bake in 300 degree oven for 40 minutes or until internal temperature is 165 degrees. Pour pan juices into cup and set aside.  Cool Italian Sausage.
  4. Tear or cut sausage into pieces. Drizzle pan juices over sausage.  (Can be frozen in slabs or pieces) 
Toasting Fennel Seed:  Heat pan over Medium heat.  Lightly spray small skillet with cooking spray.  Add fennel seeds.  Continuously stir until fennel seeds are a golden brown. Watch carefully—they'll toast fast! Immediately pour over cold ground turkey to stop the cooking process.



  1. Can't wait to try this recipe.

    1. I'm looking forward to hearing what you think! It's amazing how basic flavors of Italian sausage can be introduced to a far less fatty meat—I feel like I have the real thing. The sodium level can be adjusted to make it healthier. Thanks for your support! Terri


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