Introduction

Remember those cozy nights when dinner felt like a warm hug? This One-Pan Creamy Pierogi with Turkey Sausage recipe is here to bring that feeling right back into your kitchen! It’s the kind of meal that reminds me of simpler times, but with a delicious, modern twist. And the best part? It all comes together in one pan, meaning less cleanup and more time to savor every delicious bite. Get ready to fall in love with this incredibly easy, remarkably satisfying dish that will become a regular in your rotation.

Why You’ll Love This Recipe

Fast: We’re talking weeknight dinner speed! Most of the magic happens in under 30 minutes.
Easy: Seriously, you can do this! One pan, simple steps, and minimal fuss.
Giftable: While not a bake-and-give, the idea of this comforting meal is a perfect thought for a friend needing a little culinary pick-me-up.
Crowd-pleasing: From picky eaters to gourmet gurus, everyone adores the creamy, savory goodness of this dish.

Ingredients

Gathering your ingredients is the first step to happiness! Here’s what you’ll need for this delightful one-pan wonder:

1 package frozen pierogi (cheese or potato filling): These little dough pockets are the stars! I love using a mix of cheese and potato for variety, but feel free to pick your favorite.
8 ounces turkey sausage, sliced: A leaner, yet super flavorful choice. It browns up beautifully and adds a lovely savory note.
2 tablespoons olive oil: Your trusty base for sautéing.
1 medium onion, diced: For that sweet, aromatic foundation.
2 cloves garlic, minced: Because no savory dish is complete without a hint of garlic!
1 cup fresh spinach: Sneaky veggies! It wilts down so nicely and adds a pop of color and freshness.
1 cup heavy cream: This is where the magic happens – it’s the creamy base of our luscious sauce.
1/2 cup sour cream: Adds a delightful tang and extra creaminess.
1 teaspoon dried dill: A classic pairing with pierogi, it brings an herbaceous, slightly peppery flavor that’s just divine.
Salt and pepper to taste: Always important for bringing out all those wonderful flavors.
1/4 cup grated Parmesan cheese (optional): For that extra cheesy, salty kick.
Chopped fresh parsley (optional): A bright, fresh garnish that makes everything look and taste even better.

How to Make It

Alright, let’s get cooking! This is where the fun really begins. Grab your favorite skillet and let’s make some deliciousness.

Heat things up: Place your large skillet over medium-high heat and let it get nice and warm. Add the 2 tablespoons of olive oil.
Brown the sausage: Toss in your sliced turkey sausage. Let it cook, stirring occasionally, until it’s nicely browned and a little crispy around the edges. This usually takes about 5-7 minutes. I like to get a good sear on it for extra flavor!
Soften the onions: Add the diced onion to the skillet with the sausage. Cook for about 3-4 minutes, stirring, until the onions are soft and a little translucent. They’ll start to smell amazing!
Garlic goodness: Stir in the minced garlic and cook for just 1 minute more. Keep an eye on it so it doesn’t burn – we just want to wake up its fragrant aroma.
Pierogi time! Now, add your frozen pierogi to the skillet. Try to arrange them in a single layer so they can get nice and golden. Cook them according to the package directions, but give them a flip halfway through. You’re looking for a beautiful golden-brown color.
Wilt the spinach: Scatter the fresh spinach over everything. It will seem like a lot, but it wilts down super fast, usually within 1-2 minutes.
Creamy embrace: Pour in the heavy cream and sour cream. Give everything a good stir to coat the pierogi and sausage.
Thicken the sauce: Bring the mixture to a gentle simmer. Let it bubble away for about 3-5 minutes, stirring now and then, until the sauce has thickened into a wonderfully creamy consistency.
Season with love: Stir in the dried dill, salt, and pepper. Taste and adjust the seasonings as needed – this is your chance to make it perfect for you!
Serve and enjoy: Dish it up immediately! If you’re feeling fancy, sprinkle with grated Parmesan cheese and chopped fresh parsley. Pure comfort on a plate!

Substitutions & Additions

One of the best things about this recipe is how adaptable it is! Here are a few ideas to make it your own:

Sausage Swap: No turkey sausage? No problem! Regular pork sausage, chicken sausage, or even smoked kielbasa would be delicious here.
Veggie Boost: Feel free to add other quick-cooking veggies like sliced bell peppers, mushrooms, or peas along with the onions.
Herb Heaven: If you don’t have dill, fresh chives or a pinch of dried thyme would also be lovely.
Spice It Up: For a little kick, add a pinch of red pepper flakes when you add the garlic.
Pierogi Power: While cheese and potato are classics, experiment with other pierogi fillings if you can find them!

Tips for Success

A few little tricks can make this already-easy recipe even better!

Don’t Crowd the Pan: When browning the pierogi, try to keep them in a single layer as much as possible. This helps them get that lovely golden crust instead of steaming. If your skillet isn’t large enough, you might need to work in batches, but honestly, this recipe is designed to be a one-pan wonder!
Medium-High Heat is Key: For browning the sausage and pierogi, medium-high heat is your friend. It gives you that nice sear without burning.
Sauce Consistency: If your sauce seems a little too thick after simmering, you can add a splash more cream or even a bit of milk to thin it out. If it’s too thin, just let it simmer a minute or two longer.
Prep Ahead: You can dice your onion and mince your garlic ahead of time to make the actual cooking even quicker.

How to Store It

Got leftovers? Lucky you! This creamy pierogi dish reheats beautifully.

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to enjoy, gently reheat it in a skillet over low heat, adding a splash of milk or cream if the sauce has thickened too much. You can also microwave it, but I find the skillet method retains the best texture.

FAQs

Here are a few questions you might be wondering:

Can I use pre-cooked sausage?

Yes, you can! If you’re using pre-cooked sausage, just make sure it’s heated through and browned a bit before adding the onions. The cooking time for the sausage will be shorter.

What kind of pierogi filling is best?

That’s entirely up to your taste buds! Potato and cheese are classic for a reason, but feel free to experiment with other fillings like sauerkraut and mushroom, or even sweet cheese if you’re feeling adventurous (though the savory route is more traditional for this recipe).

Can I make this dairy-free?

You can certainly try! Substitute the heavy cream with a good quality unsweetened plant-based cream (like oat or cashew) and use a dairy-free sour cream alternative. The texture might be slightly different, but it should still be delicious.

Is this recipe freezer-friendly?

While the sauce might change texture upon thawing, you could potentially freeze the cooked pierogi and sausage mixture before adding the cream if you wanted to try. However, for the best creamy texture, I recommend enjoying it fresh!

One-Pan Creamy Pierogi with Turkey Sausage

A quick, easy, and satisfying weeknight meal featuring pierogi and turkey sausage in a creamy sauce, all made in one pan.

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Prep Time 10

Cook Time 20

Servings 4

Equipment

Large skillet

Ingredients

Main ingredients

1 package frozen pierogi (cheese or potato filling) I love using a mix of cheese and potato for variety, but feel free to pick your favorite.
8 ounces turkey sausage, sliced A leaner, yet super flavorful choice. It browns up beautifully and adds a lovely savory note.
2 tablespoons olive oil Your trusty base for sautéing.
1 medium onion, diced For that sweet, aromatic foundation.
2 cloves garlic, minced Because no savory dish is complete without a hint of garlic!
1 cup fresh spinach Sneaky veggies! It wilts down so nicely and adds a pop of color and freshness.
1 cup heavy cream This is where the magic happens – it’s the creamy base of our luscious sauce.
0.5 cup sour cream Adds a delightful tang and extra creaminess.
1 teaspoon dried dill A classic pairing with pierogi, it brings an herbaceous, slightly peppery flavor that’s just divine.
to taste salt and pepper Always important for bringing out all those wonderful flavors.
0.25 cup grated Parmesan cheese optional
chopped fresh parsley optional, for garnish

Instructions

Place your large skillet over medium-high heat and let it get nice and warm. Add the 2 tablespoons of olive oil.
Toss in your sliced turkey sausage. Let it cook, stirring occasionally, until it's nicely browned and a little crispy around the edges. This usually takes about 5-7 minutes.
Add the diced onion to the skillet with the sausage. Cook for about 3-4 minutes, stirring, until the onions are soft and a little translucent.
Stir in the minced garlic and cook for just 1 minute more. Keep an eye on it so it doesn’t burn – we just want to wake up its fragrant aroma.
Now, add your frozen pierogi to the skillet. Try to arrange them in a single layer so they can get nice and golden. Cook them according to the package directions, but give them a flip halfway through. You’re looking for a beautiful golden-brown color.
Scatter the fresh spinach over everything. It will seem like a lot, but it wilts down super fast, usually within 1-2 minutes.
Pour in the heavy cream and sour cream. Give everything a good stir to coat the pierogi and sausage.
Bring the mixture to a gentle simmer. Let it bubble away for about 3-5 minutes, stirring now and then, until the sauce has thickened into a wonderfully creamy consistency.
Stir in the dried dill, salt, and pepper. Taste and adjust the seasonings as needed – this is your chance to make it perfect for you!
Dish it up immediately! If you’re feeling fancy, sprinkle with grated Parmesan cheese and chopped fresh parsley.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Gently reheat in a skillet over low heat, adding a splash of milk or cream if the sauce has thickened too much. Microwaving is also an option.