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Roasted Turkey Sausage Dinner

by Nelson Brizuela

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Contains Soy

Tree Nut Free

Peanut Free

Contains Gluten

Contains Dairy

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

1200kcal

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

Contains milk, eggs, wheat, soybeans.

Reviews

4.3

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 232 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Jared · 07/18/25

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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 Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela 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 Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.

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