| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons extra-virgin olive oil
- 8 ounces Italian turkey sausage, casings removed
- 1 tablespoon tomato paste
- 1 pound cremini mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 3 cups shredded coleslaw mix or shredded cabbage
- 1 10-ounce bag frozen cubed butternut squash, thawed
- 1 12-to-13-ounce package cheddar and potato pierogies
- Kosher salt
- 1/3 cup sour cream
- Freshly ground pepper
Instructions
- Heat the olive oil in a large pot over medium heat; add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
- Add the tomato paste and cook, stirring, 30 seconds. Add the mushrooms and stir well to coat. Increase the heat to medium high, cover and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.
- Add the flour and cook, stirring, 1 minute, then stir in the chicken broth and 2 cups water, scraping up any browned bits from the bottom of the pot. Add the coleslaw mix to the pot, cover and bring to a simmer. Reduce the heat to medium and cook until the cabbage is wilted, about 3 minutes.
- Add the squash and pierogies and simmer, uncovered, until the pierogies are cooked through, 5 to 7 minutes. Season with salt.
- Divide among bowls and top with the sour cream, and pepper to taste.
Nutrition Facts
| Calories | 388 |
| Total Fat | 13 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 75 milligrams |
| Sodium | 763 milligrams |
| Carbohydrates | 46 grams |
| Dietary Fiber | 4 grams |
| Protein | 24 grams |
| Calories | 388 |
| Total Fat | 13 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 75 milligrams |
| Sodium | 763 milligrams |
| Carbohydrates | 46 grams |
| Dietary Fiber | 4 grams |
| Protein | 24 grams |
Reviews
I originally found this in an “Eating Light” magazine so knew it would need some flavor boosting. With the following changes it is now mine and my family’s favorite stew. I use ground Italian turkey (don’t sub with regular It. sausage, it makes the dish too heavy) Add an extra Tbs of tomato paste, 1/2 Tbs minced garlic, 1/2 medium onion, 1/2 tsp salt, 1/4 tsp pepper (all sauteed with the mushrooms), 4 cups chicken broth (no water), 1/2 of a fresh cabbage cut into large chunky pieces (shredded just gets slimy and looses texture), FRESH cubed butternut squash (roast separately or throw in at step 3 before cabbage and simmer just until tender, then add cabbage etc). I know it seems like a lot of changes but the fresh veg make all the difference. Happy eating!
This was a good recipe overall. What I did not enjoy with this recipe is the frozen butternut squash. The texture and flavor of the squash was off-putting. Perhaps fresh using fresh over frozen, or omitting the squash alltogether would have been better.
This was awful.
Love this dish!! It is so simple, fast, and delicious.
Needed a little tweaking on the flavor for my taste; I added a dash of Tabasco and a generous tablespoon of apple cider vinegar.
Delicious! I throw in the whole lb of Turkey sausage and a little smoked Paprika with the flour.
Easy to make! very tasty
This recipe was outstanding. There is no end to what you can do with it. I didn’t have enough sausage, so I added some bacon. I didn’t have enough squash, so I added some potatoes. I also had some leftover Brussel sprouts, I added them as well. As one other person suggested, I used the mini pierogis. Very tasty. Make sure you have a loaf of nice crusty bread.
This recipe was a little bland to begin with, but after adding some Hungarian Paprika, I thought it tasted amazing! It’s a nice, hearty soup that would be a good alternative to chili. I’m planning on making it again next week.
Perfect for a cold rainy night…Could not find the frozen butternut squash that was cubed, but did find frozen cubed sweet potatoes…I thought the little bit of sweetness it added was perfect. I also found “mini” potato/cheddar pierogies – was glad I did because I think the regular sized ones might have been too big. Might try adding a little something extra next time – maybe a little rosemary or thyme? Served it with some potato cheddar/chive bread a local bakery makes…it was the perfect thing to go with it…Looking forward to the leftover stew for lunch tomorrow!