Turkey Cranberry Apple Sausages with Brussels Sprouts and Squash

With Thanksgiving right around the corner, I went into Trader Joe’s looking for the perfect fall recipe. I usually follow my father’s golden rule “from Labor Day on, no turkey until Thanksgiving,” but when I saw that the Trader Joe’s employee handing out free samples of turkey sausage, I had to give in early (shh… don’t tell him!)

At first bite, I knew that Trader Joe’s Uncured Turkey Cranberry Apple Sausages would be the perfect staple in the fall recipe I was craving. I grabbed a stalk of TJ’s Brussels Sprouts and a package of Peeled & Cubed Butternut Squash, and ran toward the register, suddenly hungry for dinner.

The end result was a fantastic fall recipe, a perfect combination of roasted goodness with a hint of sweet from the brown sugar and cranberries. Here’s my recipe for Turkey Cranberry Apple Sausages with Brussels Sprouts and Squash. I typically cook for two, and this recipe was just enough for dinner and leftovers for lunch the following day:


·      1 package of TJ’s Uncured Turkey Cranberry Apple Sausages
·      1 stalk of TJ’s Brussels sprouts
·      1 package of TJ’s Cut Butternut Squash
·      2 teaspoons of TJ’s Organic Grade A Maple Syrup
·      4 tablespoons of butter
·      TJ’s Organic Brown Sugar to taste

images from traderjoes.com


1. Preheat the oven to 350° F and heat a pan over medium heat.
2. Once the pan is heated, add the butter and sausage to the pan and cook until brown.
3. Once it’s cooked all the way through, cut the sausage into bite sized pieces.
4. Slice the brussels sprouts into bite sized pieces.
5. Put the browned sausage, brussels sprouts, and cubed squash into a bowl and toss with Organic Grade A Maple Syrup. Add more syrup to taste, if needed.
6. Place everything on a baking sheet. Sprinkle with Organic Brown Sugar and place into the oven.
7. Roast for about an hour until the vegetables are fully cooked.
8. Enjoy! 

Recipe thanks to Keri Ann O'Riordan 


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