Easy One-Pan Creamy Turkey Sausage & Pierogies – The Best Dinner Recipe!

This dish takes classic pierogies and turns them into a hearty, satisfying one-pan meal that’s creamy, flavorful, and incredibly easy to pull together. Tender pierogies simmer alongside browned turkey sausage, onions, and peppers, all tossed in a velvety cream sauce that coats everything beautifully. The combination of pillowy dumplings with savory sausage and fresh vegetables makes this recipe perfect for busy weeknights when you want something that tastes like comfort but doesn’t demand too much effort.

What I enjoy most about this recipe is how it feels cozy and filling yet still balanced, thanks to the mix of sausage, veggies, and creamy sauce. It looks and tastes like something you’d order at a restaurant, but it’s cooked entirely in one skillet, so clean-up is minimal. Pierogies, often thought of as a side, get to shine here as the star of the plate. For me, this recipe feels like the best kind of shortcut comfort food — one that doesn’t compromise on taste but saves you time in the kitchen.

Why You’ll Love This Recipe

This one-pan pierogi dinner has everything you want in a quick, comforting meal.

Quick and simple: Comes together in less than 30 minutes, perfect for busy evenings.

Comforting and creamy: The sauce is rich without being heavy, giving each pierogi a silky coat of flavor.

Balanced flavors: Smoky turkey sausage pairs with sweet peppers, onions, and tender pierogies for a complete bite.

Minimal clean-up: One skillet means fewer dishes and more time to relax.

Versatile: Switch up the sausage or pierogi flavors to suit your mood or pantry.

Family-friendly: Kids and adults love the mix of creamy sauce and cheesy pierogies.

One little thing I often do is toss in a handful of spinach at the end for color and freshness. The greens wilt right into the sauce, and it makes the dish feel a little lighter without changing the comfort factor.

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Ingredients

For the Skillet Dinner:

• 1 package frozen pierogies (about 16–18, any flavor you like)
  
• 12 ounces turkey sausage, sliced into rounds
  
• 1 medium onion, thinly sliced
  
• 1 bell pepper, thinly sliced (any color works)
  
• 3 cloves garlic, minced
  
• 1 tablespoon olive oil or butter
  
• 1 cup chicken broth
  
• ¾ cup heavy cream (or half-and-half for a lighter option)
  
• ½ teaspoon paprika
  
• Salt and black pepper, to taste
  
• ½ cup shredded Parmesan cheese
  

Optional Add-ins:

• 1–2 cups fresh spinach or kale, stirred in at the end
  
• ½ teaspoon red pepper flakes for heat
  
• Fresh parsley, chopped, for garnish
  

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Step-by-Step Instructions

1. Brown the sausage

Start by heating olive oil or butter in a large skillet over medium heat. Add the turkey sausage slices and cook until browned on both sides, about 5–6 minutes. This step builds flavor at the bottom of the pan, which helps deepen the taste of the sauce. Once browned, set the sausage aside on a plate so you have room for the veggies.

2. Sauté the vegetables

In the same skillet, toss in the sliced onion and bell pepper. Cook until softened and slightly caramelized, about 6–7 minutes. Stir in the minced garlic and cook for another minute until fragrant. At this point, the kitchen should smell amazing, with the sausage and vegetables already laying the flavor foundation.

3. Deglaze and simmer

Pour the chicken broth into the skillet, scraping up any browned bits from the bottom. Those little bits carry so much flavor and help the sauce develop a rich, savory base. Bring the broth to a gentle simmer, then add the frozen pierogies directly into the pan. Cover and let them cook for about 8 minutes, stirring occasionally, until they are tender and warmed through.

4. Make it creamy

Stir the sausage back into the skillet. Pour in the heavy cream and sprinkle in the paprika, salt, and pepper. Let everything simmer together for 3–4 minutes, allowing the sauce to thicken slightly and coat the pierogies. Sprinkle Parmesan over the top and stir gently so the cheese melts right into the sauce.

5. Finish and serve

If you’re adding spinach or other greens, stir them in now and let them wilt in the heat of the sauce. Once everything is combined and creamy, remove the skillet from the heat. Serve hot, garnished with fresh parsley or extra Parmesan if you’d like. The pierogies should be soft, the sausage savory, and the sauce perfectly velvety.

Tips & Variations

• Switch up the sausage: Try smoked chicken sausage, kielbasa, or even a spicy andouille for extra kick.
  
• Play with pierogi flavors: Classic potato and cheese are great, but mushroom, spinach, or even jalapeño pierogies add fun twists.
  
• Lighter option: Use half-and-half or evaporated milk instead of heavy cream to reduce richness while keeping it creamy.
  
• Add veggies: Mushrooms, spinach, kale, or zucchini blend well with this skillet meal.
  
• Make it spicy: A pinch of red pepper flakes or a drizzle of hot sauce can add heat to balance the cream.
  

One trick I like is crisping the pierogies in the skillet for a minute before adding broth. It gives them a golden edge and a bit of texture that stands out in the creamy sauce.

Serving Suggestions

This pierogi skillet stands strong on its own, but a few sides can round it out nicely. A fresh green salad with a tangy vinaigrette balances the creamy richness of the dish. Garlic bread or warm rolls also work well for scooping up the sauce. For a cozy family dinner, I sometimes serve it with roasted vegetables on the side, like carrots or Brussels sprouts.

When I make this for gatherings, I put the skillet right in the center of the table so everyone can serve themselves. It feels casual, family-style, and lets people scoop as much as they want. Adding a sprinkle of parsley or a little extra Parmesan on top makes it look even more inviting.

Frequently Asked Questions

Can I use fresh pierogies instead of frozen?

Yes, fresh pierogies work well. They’ll cook faster, so reduce the simmering time by about half.

How do I keep the pierogies from sticking together?

Stir gently while they cook in the broth, and avoid overcrowding the pan. The cream sauce also helps keep them separated.

Can I make this ahead of time?

It tastes best fresh, but you can prep the sausage and vegetables earlier in the day, then finish cooking with the pierogies and cream sauce when ready to serve.

Does this freeze well?

Pierogies can get a little soft after freezing in sauce, but leftovers store fine in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or cream to bring back the sauce.

Can I use a different protein?

Absolutely. Chicken, shrimp, or even plant-based sausages all work in this recipe. Just cook them the same way as the turkey sausage.

Final Thoughts

This creamy one-pan pierogi and turkey sausage dinner captures the best parts of comfort food: hearty, flavorful, and easy enough for a weeknight. The combination of fluffy pierogies with smoky sausage and rich sauce makes every bite satisfying, while the vegetables keep it balanced. It’s a meal that feels homemade and cozy without being fussy.

What I like most about this dish is how adaptable it is. You can switch the sausage, play with pierogi fillings, or adjust the sauce to your taste. Every time I make it, it turns out a little different, which keeps it fun while still feeling familiar. This recipe is the kind you keep coming back to, because it makes dinner feel special with minimal effort.