Why Make This Recipe
Creamy Pierogi with Turkey Sausage is a delightful dish that combines comfort and flavor. This recipe is perfect for a busy weeknight dinner, and it’s a favorite for families. The creamy sauce pairs wonderfully with the pierogies, and the turkey sausage adds a hearty protein that keeps everyone satisfied. Plus, this dish is quick to make, which makes it an excellent choice for those who want a delicious meal without spending hours in the kitchen.
How to Make Irresistible Creamy Pierogi with Turkey Sausage
Ingredients:
- 1 tablespoon oil (olive or vegetable)
- 1/2 medium onion, thinly sliced
- 1/2 pound smoked turkey sausage, sliced into rounds
- 500g (1 lb) frozen potato and cheese pierogies
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sour cream
- Fresh parsley, chopped, for garnish (optional)
Directions:
- Heat oil in a large skillet over medium heat. Add the onions and cook for 3–4 minutes until they start to soften.
- Add the sliced turkey sausage to the skillet. Cook for another 4–5 minutes until the sausage is browned and heated through.
- Place the frozen pierogies in the pan in a single layer. Cook them for 2–3 minutes on each side until they become lightly golden.
- Stir in the chicken broth and heavy cream. Add garlic powder, salt, and black pepper for seasoning.
- Reduce the heat to low and let it simmer for about 5–7 minutes until the sauce thickens and coats the pierogies nicely.
- Remove from heat and stir in the sour cream for added creaminess. If desired, garnish with fresh parsley before serving. Serve hot.
How to Serve Irresistible Creamy Pierogi with Turkey Sausage
This dish is best served warm. You can enjoy it as is, or pair it with a side salad for a complete meal. If you like, add a little extra sour cream on top for more creaminess. This recipe is also great for lunch the next day or for meal prep.
How to Store Irresistible Creamy Pierogi with Turkey Sausage
Store any leftovers in an airtight container in the refrigerator. They will be good for about 3 days. To reheat, simply place them in a skillet over low heat until warmed through, or microwave for a couple of minutes.
Tips to Make Irresistible Creamy Pierogi with Turkey Sausage
- Use frozen pierogies to save time; they cook perfectly in this recipe.
- Feel free to adjust the seasonings to your taste. Try adding some red pepper flakes for a little heat.
- If you don’t have turkey sausage, you can use any cooked sausage of your choice.
Variation
You can make a vegetarian version of this dish by using meatless sausage or omitting the sausage entirely. You can also add vegetables like spinach or bell peppers for added nutrition.
FAQs
Can I use fresh pierogies instead of frozen?
Yes, fresh pierogies can be used. Just adjust the cooking time as they may require less time to cook through compared to frozen ones.
Can I freeze leftovers?
Yes, you can freeze leftovers. Store them in an airtight container, and they should last about 2 months in the freezer.
What can I serve with this dish?
This dish pairs well with a simple green salad or steamed vegetables for a balanced meal. You can also enjoy it with crusty bread to soak up the creamy sauce.
Creamy Pierogi with Turkey Sausage
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A delightful dish combining comfort and flavor, perfect for busy weeknight dinners.
Ingredients
- 1 tablespoon oil (olive or vegetable)
- 1/2 medium onion, thinly sliced
- 1/2 pound smoked turkey sausage, sliced into rounds
- 500g (1 lb) frozen potato and cheese pierogies
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sour cream
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat oil in a large skillet over medium heat. Add the onions and cook for 3–4 minutes until they start to soften.
- Add the sliced turkey sausage to the skillet and cook for another 4–5 minutes until the sausage is browned and heated through.
- Place the frozen pierogies in the pan in a single layer and cook them for 2–3 minutes on each side until they become lightly golden.
- Stir in the chicken broth and heavy cream. Add garlic powder, salt, and black pepper for seasoning.
- Reduce the heat to low and let it simmer for about 5–7 minutes until the sauce thickens and coats the pierogies nicely.
- Remove from heat and stir in the sour cream for added creaminess. If desired, garnish with fresh parsley before serving. Serve hot.
Notes
This dish is best served warm and can be enjoyed with a side salad. Leftovers can be stored in an airtight container in the refrigerator for about 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Polish