Turkey Sausage with Romanesco and Dry Sherry

I had these ingredients in my refrigerator and after a quick improvisation, this very tasty and satisfying dish emerged.  I used turkey sausage, but feel free to substitute Italian pork sausage (spicy or sweet).  And while I chose Romanesco, broccoli or cauliflower would work as well.  Happy cooking!

Serves 2


  • 2 tablespoons of olive oil
  • 5 basil leaves, cut into ribbons
  • 1 medium onion, diced
  • 2 cloves of garlic, finely chopped
  • ½ teaspoon of crushed red pepper
  • 4 turkey sausage links, removed from casings and broken up
  • ½ pint of cherry tomatoes, halved
  • ½ head of Romanesco, broken into florets
  • ½ cup dry sherry
  • Salt and cracked black pepper
  • 1 baguette, sliced


  • Heat the olive oil in a medium Dutch oven over medium-high heat
  • Add onions, stirring occasionally to ensure they do not burn
  • After about 2 minutes, add the garlic, 1/3 of the basil, crushed red pepper, and about a teaspoon of salt and stir together
  • When the onions are translucent, add the sausage, broken into large chunks, to the pan. Cook for about 5-7 minutes, or until lightly browned
  • Add the tomatoes, Romanesco, the remaining basil, 1 teaspoon of black pepper and another teaspoon of salt
  • Toss all ingredients together and let cook for 2 minutes
  • Mix the sherry into the pot and cover
  • Let ingredients simmer for a few minutes, or until sherry has reduced slightly
  • Adjust salt and pepper seasoning to taste
  • Serve with baguette slices on the side



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