Bavarian-Style Turkey Sausage Skillet

Bavarian-Style Turkey Sausage Skillet

Ingredients:
1 tablespoon cooking oil
1 medium yellow onion, sliced
2 tablespoons all-purpose flour
1 cup apple cider or apple juice

Directions:
1⁄ cup chicken broth
2
2 tablespoons stone-ground mustard
1 20-ounce package refrigerated red potato wedges
1 pound cooked smoked turkey sausage, cut into bite-size slices
1 141⁄-ounce can sauerkraut, rinsed and drained
2
2 packed tablespoons light brown sugar
1⁄ teaspoon caraway seeds
2
Optional: 1⁄ cup dried cranberries or raisins
4
1. Add the oil to a deep 31⁄-quart nonstick skillet or electric skillet and bring it to
2
temperature over medium-high heat. Add the onions and sauté for about 8
minutes, or until tender. Sprinkle the flour over the onions and cook for 2
minutes, stirring frequently.
2. Slowly whisk in the apple cider, broth, and mustard. Bring to a boil while you
continue to stir, then add the potato wedges, sausage pieces, and sauerkraut.
Reduce the heat, stir in brown sugar and caraway seeds, and cover the pan;
simmer for about 30 minutes, or until the sauce is thickened and the potatoes are
tender. If desired, stir cranberries or raisins into the sausage mixture. Serve
immediately.
TURKEY, SPINACH, AND ARTICHOKE CASSEROLE
This is an adaptation of traditional hot spinach and artichoke dip. If you want to
serve it as a dip or for a light lunch, simply mix all ingredients together in a food
processor and bake it according to the recipe instructions.
Yields 10–12 servings
1 14-ounce jar artichoke hearts, drained and chopped
3 10-ounce packages frozen chopped spinach, thawed and well drained
2 cups cooked turkey, finely chopped
2 8-ounce packages cream cheese, cut into cubes
2 tablespoons mayonnaise
1⁄ cup butter or extra-virgin olive oil
4
6 tablespoons heavy cream or milk
Freshly ground black pepper to taste
1⁄ cup freshly ground Parmigiano-Reggiano or Romano cheese
2