Wednesday, July 29, 2009

Turkeys in an Oat Coat

I’ve found myself privileged to be able to experiment with some dietary changes for my husband. He was diagnosed with severe hypertension and I quickly researched some nutritional suggestions to help lower his blood pressure and improve his overall health. We are attempting to find a balance between reducing bad foods and increasing good foods. For example, we seek to reduce his fat intake while increasing whole grains. This recipe for Turkeys in an Oat Coat is my healthier alternative to pigs in a blanket. The turkey sausage is much lower in saturated fat than pork and the fortified baby cereal has oats which are great for heart health. This is not to mention the whole wheat flour which is a whole grain that is easy to gobble up!

Turkeys in an Oat Coat

Makes 28 wrapped sausages (You can easily half this recipe but I make the entire batch and freeze them for easy breakfasts for one or for many.)

2 - Jenni-O Turkey Breakfast Sausage Links – 14 links each 14oz. package
3 cup whole wheat flour
1 tbsp molasses
1/3 cup honey
1/4 cup vegetable oil
1 tbsp salt
2 pkgs regular or quick-acting active dry yeast
2 1/4 cup very warm water (120 to 130 degrees)
4 cups Gerber Oat Baby Cereal

Oat Coat Instructions:
Mix whole wheat flour, molasses, honey, oil, salt, and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough of the oat cereal, 1 cup at a time, to make dough easy to handle. Depending on the humidity in the air you might also need to add in more whole wheat flour to reduce the stickiness of this dough. Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place in bowl sprayed with non-stick cooking spray; spray the top of dough with non-stick cooking spray. Cover and let rise in warm place 40 to 60 minutes or until double.

While the dough rises cook the turkey links on the stovetop until golden brown and thoroughly cooked to appropriate internal temperature. Remove from pan. Drain on paper towel. Immediately place sausages into freezer until needed for assembly.

Dough is ready when indentation remains when touched. Lightly flour a rolling surface. Roll out half the dough into a rectangle until dough is about ¼ inch thick. Use pizza cutter to make 14 strips of dough. The rectangle and the strips do not have to be perfect. Just try to evenly distribute the dough. Remove sausage from freezer. Roll up links in dough strips until completely covered with dough on all sides and ends. Smooth dough slightly to evenly distribute dough and close all seams. Place on cookie sheet. Cover and allow to rise 20 minutes. Prepare the other half of the sausage and dough. After the first set has risen 20 minutes preheat oven to 375 degrees.

Bake: Bake one sheet at a time for 15 minutes or until bread coating is light golden brown.

This dough is a modification of my all-time favorite honey whole wheat bread recipe which I will post at a later date.


  1. My dh loves yours...hopefully he'll love mine too when I make them this week. No baby cereal here though...maybe I should have snuck some while at my SIL's house.