The first chilly night of November brought out one of our street’s quirkiest traditions Kim’s “clean-out-the-freezer potluck.” While rummaging through her defrosted garage freezer, she found a bag of pierogi hidden behind old ice cream and tossed them in a skillet with turkey sausage and cream. The smell alone convinced me to try my own version the very next day.
I already had frozen pierogi tucked away, so I picked up spicy turkey sausage and fresh spinach from the corner market. As the skillet bubbled, the sauce turned rich and velvety, wrapping around the golden pierogi. My grandson peeked in just as the Creamy Pierogi and Turkey Sausage Skillet Delight was coming together. My husband followed soon after, drawn in by the smell, and we sat down to enjoy it with thick slices of rye bread.
It’s been a regular on our table since then. Some nights I use dill, other times it’s a handful of parsley or a touch of Parmesan, depending on what’s in the fridge. Creamy Pierogi and Turkey Sausage Skillet Delight always comes through when dinner needs to be fast but still feel like something we’d linger over.
Short Description
A hearty and comforting main course, Creamy Pierogi And Turkey Sausage Skillet blends tender pierogi, savory sausage, and a rich, creamy sauce into a one-pan wonder ideal for busy weeknights or casual gatherings.
Key Ingredients
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1 package frozen pierogi (cheese or potato filling)
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8 oz turkey sausage, sliced (spicy recommended)
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2 tablespoons olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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1 cup fresh spinach
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1 cup heavy cream
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½ cup sour cream
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1 teaspoon dried dill
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Salt and pepper, to taste
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¼ cup grated Parmesan cheese (optional, for garnish)
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Chopped fresh parsley (for garnish)
Tools Needed
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Large skillet with lid
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Wooden spoon or spatula
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Sharp knife and cutting board
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Measuring cups and spoons
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Mixing bowl (optional for prepping ingredients)
Cooking Instructions
Step 1: Sauté the Onion
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until it softens and starts turning translucent.
Step 2: Cook the Turkey Sausage
Add the sliced turkey sausage to the skillet and continue cooking for 5–7 minutes, stirring occasionally, until the sausage browns and is cooked through.
Step 3: Add the Garlic
Stir in the minced garlic and sauté for 1 minute, just until fragrant—don’t let it brown or burn.
Step 4: Add the Pierogi
Toss in the frozen pierogi and gently stir to combine with the sausage and onions. Cook for another 5–7 minutes, stirring occasionally, until the pierogi are heated through and lightly golden on the edges.
Step 5: Wilt the Spinach
Lower the heat and add the fresh spinach. Stir gently for about 2 minutes until the leaves wilt into the mixture.
Step 6: Stir in the Creams and Seasoning
Pour in the heavy cream and sour cream. Mix until everything is well coated. Sprinkle in the dried dill, salt, and pepper. Simmer gently for 3–4 minutes until the sauce thickens slightly.
Step 7: Finish and Serve
If using, stir in the grated Parmesan cheese. Remove from heat and garnish with fresh parsley before serving. For an elegant touch, serve in shallow bowls with a final dusting of Parmesan.
Why You’ll Love This Recipe
Quick & Easy: Ready in under 30 minutes using mostly pantry and freezer staples.
One-Pan Wonder: Fewer dishes, less cleanup.
Hearty and Filling: Perfect for cold nights and hungry families.
Versatile: Easily adjustable with different greens, sausages, or cheeses.
Balanced Flavors: Creamy, savory, a touch of spice, and that comforting pierogi texture.
Mistakes to Avoid & Solutions
Overcrowding the skillet
This can steam rather than brown the sausage and pierogi. Cook in two smaller batches if your skillet is too full.
Burning the garlic
Garlic burns quickly. Add it only after sausage is nearly done and stir constantly.
Adding cream too fast on high heat
This can curdle the sauce. Lower the heat before stirring in heavy cream and sour cream.
Using frozen spinach
It can water down the sauce. If it’s your only option, thaw and squeeze it dry first.
Forgetting to season
Taste before serving. A touch of salt or a squeeze of lemon brightens the whole dish.
Serving and Pairing Suggestions
Serve in shallow bowls with a sprinkle of fresh herbs and extra Parmesan.
Pair with warm crusty rye or garlic bread for dipping.
A side salad with vinaigrette adds brightness.
Great with sparkling water, white wine, or light beer.
Works well plated for guests or buffet-style for casual gatherings.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over low heat, adding a splash of cream or milk if the sauce has thickened too much.
Avoid microwaving for long—use 30-second bursts and stir often to prevent drying out.
Not recommended for freezing due to the cream-based sauce.
FAQs
1. Can I use kielbasa or another sausage instead?
Yes, kielbasa or any precooked sausage will work well. Just slice and brown it the same way.
2. What’s the best type of pierogi for this recipe?
Cheese or potato-filled pierogi are ideal. Avoid sweet fillings like fruit.
3. Can I make this dish vegetarian?
Absolutely. Swap the turkey sausage for a plant-based sausage or add more veggies like mushrooms or bell peppers.
4. Is it okay to use light cream or Greek yogurt instead of heavy cream and sour cream?
Yes, but the sauce may be thinner and slightly tangier. Start with small amounts and adjust to taste.
5. What should I do if the sauce is too thick?
Add a splash of milk or chicken broth and stir until it loosens to your desired consistency.
Tips & Tricks
Let the pierogi sit undisturbed for 2–3 minutes in the skillet to get those golden, crispy edges.
Slice your sausage diagonally for more surface area and prettier presentation.
Use fresh dill instead of dried if you have it—just double the amount.
Want extra heat? Add red pepper flakes with the garlic.
Sprinkle toasted breadcrumbs on top before serving for crunch.
Recipe Variations
Mushroom & Thyme Version
Replace turkey sausage with sautéed cremini mushrooms and add 1 teaspoon of fresh thyme during cooking. Use vegetable broth to thin the sauce instead of cream for a lighter option.
Broccoli & Chicken Version
Swap pierogi for gnocchi and turkey sausage for diced grilled chicken. Add 1 cup of steamed broccoli florets with the spinach.
Bacon & Leek Twist
Use chopped bacon instead of sausage and substitute leeks for onions. Finish with Gruyère cheese instead of Parmesan for a nutty finish.
Spicy Cajun Style
Use Cajun-seasoned turkey sausage, toss in red bell peppers, and add a pinch of cayenne to the cream. Garnish with scallions.
Autumn Harvest Skillet
Add ½ cup of roasted butternut squash cubes and a touch of nutmeg to the cream base. Use sage instead of dill.
Final Thoughts
Sometimes a good meal calls everyone to the kitchen before you’ve even said a word. Creamy Pierogi and Turkey Sausage Skillet Delight has a way of doing just that—the aroma, the bubbling sauce, the warmth in the pan it all invites people in, without needing an announcement.
I’ve shared this with neighbors, brought it to church gatherings, and even tucked a handwritten version into a letter for my cousin in Ohio. Creamy Pierogi and Turkey Sausage Skillet Delight brings comfort and ease to the table, especially on nights when time is short but hearts are full. It’s hearty without being heavy, and simple without being plain.
Try it with your own twist, maybe a handful of garden herbs or a dash of spice that speaks to your kitchen. Serve it to those you love, share stories over each bite, and let it bring everyone a little closer. The best dishes often come from moments like these unplanned, unhurried, and unforgettable.
Delight Creamy Pierogi And Turkey Sausage Skillet
Ingredients
- 1 package frozen pierogi (cheese or potato filling)
- 8 oz turkey sausage sliced (spicy recommended)
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic minced
- 1 cup fresh spinach
- 1 cup heavy cream
- ½ cup sour cream
- 1 teaspoon dried dill
- Salt and pepper
- ¼ cup grated Parmesan cheese (optional, for garnish)
- Chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a skillet over medium heat, then add diced onion and cook 3–4 minutes until softened.
- Add sliced turkey sausage and cook 5–7 minutes until browned.
- Stir in minced garlic for about 1 minute, just until fragrant.
- Add frozen pierogi, stir to combine, and cook 5–7 minutes until heated through and lightly golden.
- Reduce heat, add spinach, and cook about 2 minutes until wilted.
- Pour in heavy cream and sour cream, season with dill, salt, and pepper, and simmer 3–4 minutes until slightly thickened.
- Stir in Parmesan if using, remove from heat, and garnish with parsley before serving.
