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Turkey Sausage, Kale and Sweet Potato Stew…the perfect mid-week dinner

How many times have we all exclaimed, “If I have to have chicken for dinner one more time I’m going to scream!”?  I loathe that chicken rut.  Just hate it.  I’m done with that old, beat soy sauce-worcestershire sauce-garlic-ginger-honey marinade.  It’s so … 2005.  Never you mind because I have the answer… for one night, anyway.  Turkey sausage, kale and sweet potato stew is quick to prepare, clean and feeds a crowd.  If you don’t have a crowd you’ll have plenty left over to pack for next day’s lunches.  I’m all about that.  Somewhere between a stew and a soup, this meal is high in fiber and low in fat.  It can be served with a side salad but is hearty enough that it can be served alone.  And as the weather’s turned from cool to positively sweltering it turns out this dish is even tastier when it is eaten just warm.  How’s that for lagniappe?  If you have time, the vegetables can be chopped and refrigerated the night before preparing the stew.  I alternate between organic turkey and chicken sausage, typically buying whatever’s on sale.  If your family’s not finicky you can skip chopping the baby kale and toss the whole leaves straight into the soup.  Or you can substitute baby spinach for the kale.  I spend a little extra on canned organic cannellini beans rather than conventional canned beans.  They’re not much more in cost and organic will yield a cleaner, tastier meal.  In fact, I use organic products for this entire recipe.  But it’s up to you.  I say, just get the best you can.  Also, feel free to add more or less of any of the ingredients based on your likes and dislikes.  It’s an incredibly adaptable and forgiving recipe.  Start to finish you’re looking at about an hour and a quarter.  With 45 minutes to cook, there’s plenty of time to enjoy a quick shower and a glass of wine!

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https://en.support.wordpress.com/recipes/

Turkey, Kale and Sweet Potato Soup

  • Servings: 3 1/2 - 4 quarts
  • Print

 

www.theirreverentkitchen.com

 

  • 3 tablespoons olive oil
  • 2 pounds Italian turkey or chicken sausage, out of casings
  • 1 large, sweet onion, finely chopped
  • 6 cloves garlic, minced
  • 4 carrots, peeled and finely chopped
  • 1 large sweet potato, peeled and cut into 1/2 inch pieces
  • 1 28-ounce can San Marzano tomatoes
  • 1 32-ounce box low sodium chicken broth
  • salt and pepper to taste
  • 4 cups rough chopped baby kale, that’s a 5-ounce box
  • 2 cans cannellini beans, drained and well rinsed
  1. Over medium heat, add olive oil to a large, heavy bottomed pot.
  2. Add turkey sausage and brown, breaking up the sausage with the back of your spoon or with an old fashioned potato masher.
  3. When sausage has browned add the onion and cook until clear, about 3-4 minutes, stirring frequently.
  4. Add the garlic, carrots and sweet potato and cook until the garlic has softened, about 2-3 minutes.  Continue stirring to avoid scorched vegetables.
  5. Using your hands, squeeze the tomatoes over the pot to break them up and stir into the vegetables.  Pour any juices from the can into the pot.
  6. Add the chicken broth to the pot, stir and taste for any needed salt and pepper.
  7. Raise heat to a soft simmer and add baby kale and cannellini beans.
  8. Stir, cover pot and simmer 30-45 minutes or until all vegetables are tender.
  9. If you have time, uncover and remove from heat for 10-15 minutes.  The stew will thicken a bit as it cools.

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