The best ever Italian sausage seasoning

You know that time after Thanksgiving dinner when you attack your computer and Pinterest all possible ways to get rid of turkey leftovers? Been there, done that. Last year I made turkey dumpling soup, turkey sandwiches, turkey stock, turkey salad and turkey sliders. Once you successfully get rid of all turkey, you pretty much feel like a big boss knowing that mission is accomplished and that bird IS GONE! Ha! What I didn’t tell you I also did was that I went to my grocery store AND bought SOME MORE TURKEY. Yes I am serious. After having nightmares with leftover turkey I still got some more! Please bear with me, I will explain.
So here’s what I do after Thanksgiving. Turkey goes on sale the day after Thanksgiving (and after Christmas too). While you pay approx. $2-$3 for pound of good quality turkey, you buy really good organic one for about $4-$5 a pound. The prices are about 75-90% less after Thanksgiving! My last steal was all organic farm raised turkey, 16lb for $9.56 which is about $0.60 for a pound!!!
It might sound like lot of meat but there’s so much to do with it. You can keep the breast and use it exactly as chicken breast. You can smoke the turkey legs. Sometimes I just ground the whole bird (I use my Kitchen Aid meat grinder attachment for this and it’s a lifesaver) and make some turkey sausage. Ground turkey from Trader Joe’s costs $2.99 a pound so go figure the savings.
The italian sausage I mentioned above is one of my favorites. You can literally use any meat you like and the result will be fantastic. I sometimes buy my post-Thanksgiving turkey for this purpose alone.  I get rid of skin first and then carve out as much meat as I can. The breast goes out really easy, legs might be little more difficult, but it’s totally doable. After you are left with carcass DO NOT throw it to the garbage. I usually make boatload of turkey stock and freeze it for later use. Here’s the recipe.
I make little italian sausage patties that makes fast and yummy breakfast. You can also use it in any italian recipe that requires ground meat for extra layer of flavor.
Less talking, more doing. Here’s how to make The Best Italian Sausage Seasoning EVER:
1. Prepare the spices. Everything you need you can get at your grocery store, or see Amazon’s selection.
italian-seasoning-spices2. Grind fennel seeds first. I use big heavy mortar and pestle for this and it’s works fabulous.
3. Add oregano and basil and grind some more.


4. Add everything else and mix it all up.
5. Put in some fancy little jar like this and be proud of yourself 🙂
How difficult was that?

The Best Italian Sausage Seasoning Ever

  • Servings: 32
  • Difficulty: easy
  • Print

The Best Italian Sausage Seasoning ever

  • Servings: 32
  • Time: 5 mins
  • Difficulty: easy
  • Print

The Best Italian Sausage Seasoning Ever!

Yields: 8 tablespoons (32 servings)

Cost per recipe: $1.30 ($0.05 per serving)

Preparation time: 5 minutes


  • 3 tsp fennel seeds (whole)
  • 2 tsp basil
  • 2 tsp oregano
  • 2 tsp cayenne pepper (adjust to taste)
  • 2 tsp ground black pepper
  • 4 tsp garlic powder
  • 2 tsp paprika
  • 2 tsp sea salt (adjust to taste)
Optional: chili pepper flakes, dried parsley


  1. Grind fennel seeds in mortal and pestle until you reach fine powder consistency.
  2. Add oregano and basil and grind little bit more.
  3. Add all other ingredients, mix and put in airtight container.
  4. To serve: Mix 1 tablespoon of seasoning with ground meat (turkey, pork, beef, veal) or legumes like lentils or beans.

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