One Pan Tortellini with Turkey Sausage - Maple Leaf Healthcare & Hospitality

Yield

25 Servings

Portion Size

250 mls/1 cup (272 g/9.5 oz)

Ingredients

	Metric	Imperial
Turkey Sausage, skinless, FC, 1 each=114 g, diced	17 each (1.9 kg)	17 each (4 lbs 3 oz)
Garlic, minced	67 g	2.4 oz
Chicken Broth, RTS, reduced sodium	330 ml	1 1/3 cup
Diced Tomatoes, Low Sodium, cnd	1.9 L	7 2/3 cups
Cream, Heavy Whipping 35% milkfat	500 ml	2 cups
Salt, table	2 ml	1/2 tsp
Black Pepper, ground	8 ml	1 1/2 tsp
Italian Seasoning	20 ml	4 tsp
Parmesan Cheese	208 g	7.3 oz
Cheese Tortellini, frozen	1.65 kg	3 lbs 10.2 oz
Baby Spinach, fresh	154 g	5.4 oz

The day before, thaw precooked turkey sausage links under refrigeration at <40'F/4'C.
Once thawed, dice the turkey sausages into small pieces. Chill <40'F/4'C until later step.
In a large bowl, mix the minced garlic, chicken broth, diced tomatoes with juice, cream, salt, pepper, italian seasoning, parmesan cheese and frozen, uncooked cheese tortellini together. Add in diced sausage and baby spinach; gently toss the ingredients together.
Grease 2" deep insert pan(s) and transfer the sausage tortellini mixture into the pan(s). Cover with lid/foil. Place in preheated oven and bake for ~30 minutes until the gnocchi is tender. Ensure the internal temperature reaches >165'F/74'C for 15 seconds and the sauce has thickened.
Serve 250 ml (271 g/9.6 oz) per serving using 8 oz spoodle. Garnish with dried or fresh parsley and additional parmesan cheese if desired.

Serve with a slice of garlic bread and a tossed salad (sides not included in nutritional information).