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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Turkey Sausage and Roasted Vegetables Recipe

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This recipe for Turkey Sausage and Roasted Vegetables is from The MIT Parents' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 pound turkey sausage cut into 2" pieces
• 1 1-2 pound eggplant skinned and cut into 1" squares
• 2 large onions cut into quarters
• 2 large red peppers cored and sliced into 2" pieces
• 2 large cloves of garlic chopped
• 1 8 oz. can sliced mushrooms drained
• Salt and pepper to taste
• 1 tsp. Parsley
• 1 tsp. Oregano
• 1/4 cup Parmesan cheese
• 1/2 cup bread crumbs
Directions:
Directions:
Preheat the oven to 350 degrees.
Spray the bottom of a 9"X13" baking dish with oil spray. Cover the bottom of the dish with the eggplant. Place the sausages on top of the eggplant. Combine all remaining ingredients in a bowl and pour on top of the sausages. Spray top layer with oil spray.
Number Of Servings:
Number Of Servings:
Serves 4
Preparation Time:
Preparation Time:
Bake for 20 minutes; stir and bake 20 more minutes.
Personal Notes:
Personal Notes:
Variations:
1. Depending on the season, we substitute seasonal vegetables (except for the eggplant) and use zucchini, peas, edamame, shallots, and/or red potatoes.

2. There is a thin Italian pork sausage called schivalatta, that is especially tasty in this dish.

3. For those that like tang, add chopped hot peppers to the vegetable mix.

 

 

 

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