Spaghetti with Homemade Turkey Sausage

Prep Time
Cook Time
Ready In

"This recipe was first posted on another site in June of 2006. When I saw this recipe in the 1997 "TOH" annual cookbook, I thought of a wonderful lady by the name of Chef MEP (a.k.a HEP MEP R.I.P.)on another site. This was submitted by Shirley Goodson of Wisconsin. I just wanted to post this here to get a calorie count. To me the original recipe didn't have enough "sausage type" ingredients, so I added more. Also there was no garlic or onion powder, and I added sage. The prep time doesn't include the time the ground turkey is chilled overnight." Keep Smiling :)"

Original recipe yields 6 servings


  • Serving Size: 1 (140.3 g)
  • Calories 306.3
  • Total Fat - 2.5 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 41.9 mg
  • Sodium - 71.3 mg
  • Total Carbohydrate - 44.4 g
  • Dietary Fiber - 6.5 g
  • Sugars - 1.7 g
  • Protein - 25.9 g
  • Calcium - 45.7 mg
  • Iron - 2 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.3 mg

Step 1

In a medium sized bowl, mix together everything except sauce and spaghetti.

Step 2

Refrigerate overnight.

Step 3

Crumble into bite sized pieces into a medium sized skillet.

Step 4

Cook over medium heat until no pink remains.

Step 5

Add sauce and simmer on low for 30 minutes.

Step 6

Serve over hot spaghetti.

Tips & Variations

No special items needed.



I have been using ground turkey for years in my spaghetti sauce and this is a great way to spice it up. Love the fennel. I served the sauce on penne instead of spaghetti. UPDATE: I used the cooked sausage crumbled on a pizza and it worked great.

review by:
(18 Aug 2018)