Smoked Turkey Sausage, Macaroni and Cabbage = Schooool Lunch
When my sister calls me and I say I am making Smoked Turkey Sausage, Macaroni and Cabbage for dinner she affectionately calls out ‘Schooool Lunch’. If you are my age you might remember this combination as a fixture on the school lunch menu. Twenty years later I say it’s just as good at dinner. For my family I’ve changed it from regular smoked sausage to turkey. I love this meal not only because it is oh so tasty, but also because it’s quick ! Any type of turkey sausage (or ‘real’ sausage for that matter) can be used. Our taste buds like Butterball Everyday Smoked Turkey Sausage the best.
I believe that macaroni is way simpler than one may think. See how you can even make it and bake it in one dish? How sweet is that?
The cabbage always takes no time to put together. I still follow my mama and put in a few red pepper flakes. You can’t taste it really and it adds just a little color!
How many people can eat this?Servings: 2 grown people, 1 teen and 2 elementary school sized people. Prep Time: 15-20 mins (Realistically, with kids around maybe 25 mins) Cook Time: 45 mins -1 hour (Winner! You can walk away and do other things while this bakes in the oven) Total Time: 45 mins - 1hour (Realistically, maybe a little more the with kids around)
Ingredients:2 packs smoked turkey sausage
¾ block of extra sharp cheese½ cup of sharp cheese 1 cup macaroni noodles ½ cup heavy cream ½ cup of milk 2 large eggs 3 Tbls butter 1 tsp salt 1 tsp black pepper ½ head of cabbage Ingredient’s on Standby: Upon tasting you may feel like you may need to add more Olive oil, butter, salt, pepper and milk.
- Preheat oven to 350 degrees.
- Slice your two links of turkey sausage in half.
- Place your two sliced links of turkey sausage onto a fairly large piece of foil.
- Start a pot of boiling water with a tsp of salt and 2 tablespoons if canola oil.
- After your noodles have boiled to your satisfaction place them in a bowl and add butter, salt and pepper and stir.
- Add the cheese, milk and eggs and stir until mixed together evenly.
- Place a 4 quart sized pot on the stove and add 3 tablespoons of olive oil (or butter).
- Cut cabbage and place into pot.
- Add desired seasonings –we of course like Tony Chachere’s Famous Creole Seasoning, garlic salt and pepper.
- Cook cabbage until your desired crunchiness (or not). But the crunchier your cabbage the better. I think I cooked mine too long as I got sidetracked helping with homework.
I hope that you and your family find this meal as enjoyable for dinner as mine!