Roasted Turkey Sausage Dinner
This is a holiday themed meal composed of Chef Nelson's favorite things during the holiday season! Roasted turkey sausage links are paired with Chef's favorite sides: herbed stuffing, sautéed spinach with lots of garlic, and cranberry sauce for that magical touch! Chef Nelson's stuffing is a step above the stuff from the bag, and may just ruin your for all other stuffing. Packed full of cubed country-style bread, it's infused with hardy herbs like sage and thyme, along with the typical mirepoix and garlic. Altogether these sides achieve the perfect balance of traditional Thanksgiving flavors, especially when served alongside fresh cranberry sauce that's tart and sweet with hints of cinnamon and orange.
Nutritional facts
Protein
49g
Carbs
83g
Calories
1200
Fat
76g
Ingredients
Veg, cranberry, whole canned, Sourdough Bread, Canola and Olive Oil Blend, Butter, Carrots, Celery, Spinach, Turkey Sausage, Black Pepper, Sage, Garlic, Cinnamon, Egg, Sugar, Heavy Cream, Onion, Kosher Salt, Chicken Base, Thyme, Ginger, Orange Marmalade
Reviews
4.3
Based on 301 reviews
The stuffing was a bit strange (egg?) but was still tasty, as was the rest.
Holly · 06/09/25
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About Nelson Brizuela
Chef Nelson Brizuela came to the u.s. in 2006 from El Salvador and began his first job in the restaurant industry at Mantilini. Beginning as a dishwasher, Chef Brizuela worked on building his culinary skills and determined to reach the position of head chef! He was proudly a part of the family at Mantilini for 10 years, until they closed their doors. After Mantilini, Chef began working at Hinoki & The Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche and more. Under the mentorship of Chef Kida, Chef Brizuela has pushed to further develop his talents and, with chef Kida’s guidance, Brizuela has decided to take the opportunity to create his own “Revolution Kitchen.” The base of his dishes will focus on traditional cuisines with a modern twist.
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