In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced onion and sauté for about 3-4 minutes until it becomes soft and translucent.

Add 8 ounces of sliced turkey sausage to the skillet with the onions. Cook for 5-7 minutes, stirring frequently until the sausage is browned and cooked through.

Stir in 2 cloves of minced garlic into the skillet, cooking for about 1 minute until it becomes fragrant.

Gently add 1 package of frozen pierogi to the skillet, stirring to combine. Cook for 5-7 minutes, allowing the pierogi to heat through and become slightly golden.

Reduce the heat slightly and add 2 cups of fresh spinach to the skillet. Cook for about 2 minutes until the spinach is wilted and vibrant.

Pour in 1/2 cup of heavy cream and 1/4 cup of sour cream, stirring to combine thoroughly. Season with 1 teaspoon of dried dill, salt, and pepper to taste.

Simmer the mixture on low for about 3-4 minutes until it thickens slightly.

Optionally, stir in 1/4 cup of grated Parmesan cheese right before removing the skillet from the heat.

Serve topped with freshly chopped parsley.