Zucchini Crusted Turkey Bratwurst

Versatile & plentiful, zucchini has endless applications. To mention a ‘few’, we’ve made zucchini bread & muffins, noodles, roasted it and put it on kabobs with chicken. It’s used in curry, ratatouille, stir fry and relish, etc. etc. etc. But just when I think there’s nothing I can do different with it, another idea pops into my head.

Among the family of sausages there is perhaps none so beloved in North America as the bratwurst. There are many interpretations of bratwurst, with variations on texture, flavor, size and cooking methods. Traditional bratwurst, which is German in origin, is made with pork & veal. Turkey bratwurst is a popular alternative to this traditional kind because of its low fat content.

For this recipe, I combine ground turkey with a combination of ‘German’ bratwurst spices and formed them into long sausage shapes. The shredded zucchini/cheese ‘crust’ is wrapped around each sausage and baked. All the flavors blended so well, creating yet one more use for zucchini!

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Zucchini Crusted Turkey Bratwurst
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Rating: 5
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Servings
Ingredients
Zucchini Crust
Servings
Ingredients
Zucchini Crust
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Zucchini Crust
  1. Place the shredded zucchini on paper towel & sprinkle LIGHTLY with salt. Cover & blot with another piece of paper towel. Allow to sit for about an hour to release excess moisture.
  2. When zucchini is ready, place in a bowl & combine with remaining 'crust' ingredients.
Turkey Bratwurst
  1. Combine all ingredients & mix well. Divide mixture into 5 equal portions, shaping each into a 5-inch long sausage.
Assembly & Baking
  1. Preheat oven to 400 F.
  2. Divide zucchini mixture into 5 equal amounts. On a piece of plastic wrap, place a portion of the zucchini mixture & pat it into a small rectangle large enough to enclose a sausage in it. Lay a sausage on the zucchini; use the plastic wrap to help roll the sausage & enclose in the zucchini crust. Repeat with remaining sausage,
  3. Oil a piece of foil paper. Place foil on a baking sheet. Top with crusted sausages & bake for 30 minutes or until slightly browned.
  4. These are nice served with baked potatoes & corn.

Scalloped Potato Turkey Rolls

The wonderful thing about potato casseroles is that you can dictate the flavor by the types of cheese used as well as the added ingredients and flavor aids like herbs, garlic and spices.

There are many versions and variations of potato ‘bakes’. It comes down to little more than a free form of how the potatoes are cut and layered. Other ingredients such as herbs and cured meats like ham or bacon as well as smoked fish and other vegetables can be added.

With this recipe you are combining the best of all variations; scalloped, au gratin and dauphinoise. BĂ©chamel sauce, a variety of cheeses and the flavor of garlic result in an amazing taste as well as the dish makes for some interesting eye appeal.

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Scalloped Potato Turkey Rolls
Votes: 1
Rating: 5
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Servings
Ingredients
Zucchini
Bechamel Sauce
Turkey Sausage
Servings
Ingredients
Zucchini
Bechamel Sauce
Turkey Sausage
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Zucchini
  1. Place the shredded zucchini on paper towel & sprinkle lightly with salt. Cover & blot with another piece of paper towel. Allow to sit for about an hour or until moisture is absorbed. Place zucchini in a bowl & combine with panko, cheese, egg & spices. Set aside in refrigerator.
Bechamel Sauce
  1. In a saucepan, melt butter, whisk in flour. Cook for about 2 minutes then turn off heat & slowly begin to add milk. Continue whisking until all milk has been added then turn on heat & bring sauce to a boil. Whisk constantly until thickened then add 3/4 of the Gruyere cheese & stir until cheese is melted. Spread the bechamel sauce evenly in a 9 x 13-inch baking dish.
Turkey Sausage
  1. In a saucepan, saute bacon, leeks & garlic until cooked & tender. Remove from heat & place in a bowl; allow to cool then add turkey & spices. Mix well.
Potatoes
  1. Slice potatoes into about 30 thin slices, keeping them in their original potato shape. Wrap each sliced potato in plastic wrap & bake in the microwave until almost cooked.
Assembly
  1. Preheat oven to 375 F. Lay the potato slices on your work surface, spread a small amount of the zucchini mixture on each one. Top with a layer of the turkey mixture. Roll each potato slice in a spiral shape then place in rows over the bechamel sauce.
  2. Cover pan with foil & bake for 45 minutes then remove the foil & sprinkle the remaining Gruyere cheese on top. Bake uncovered for another 15 minutes until top is golden.