6 - 8 servings
1/4 cup Bertolli extra virgin olive oil
1/4 cup Dry red wine or H-E-B balsamic vinegar
1 tsp. Fresh thyme leaves or 1/2 teaspoon dried thyme leaves crushed
1/2 tsp. Kosher salt
1 lb. H-E-B italian sausage links cut into 2-inch chunk
2 medium Potatoes cut into chunks
1 medium sweet onion chopped
2 cups Left over turkey cut into large chunks
1/2 cup shopped parsley
Heat oven to 435F. Line a roasting pan with heavy foil and spray with non-stick cooking spray; set aside.
Combine the olive oil, wine or balsamic vinegar, thyme, salt, sausage, potatoes and onion in a large bowl; toss to coat the ingredients. Spread the sausage mixture on the prepared roasting pan.
Roast the mixture for 45 minutes, stirring once halfway through the roasting. Add the turkey chunks and stir once more. Roast the mixture for 15 more minutes. Arrange the turkey, sausage & potatoes on a platter, drizzle with the pan drippings and top with chopped fresh parsley.
No Nutritional Information Available