Photo: Pierogi and Squash Stew Recipe
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
Directions
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.
Per serving: Calories 388; Fat 13 g (Saturated 5 g); Cholesterol75 mg; Sodium 763 mg; Carbohydrate 46 g; Fiber 4 g; Protein 24 g
Photograph by Christopher Testani
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By jebby28
upstate ny
on April 24, 2013
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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!
By LinJSwen
Baltimore, MD
on February 27, 2013
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Savory, tasty, not heavy. Flavorful ....oh my...it was yummy. My hubby and I had seconds. this was the first time I made it..saw the recipe in my DIL's FoodNetwork magazine. At this point i can't say I would make any changes. That's how good it was.
By dbiehle
Seattle, WA
on February 25, 2013
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An excellent quick-and-easy recipe and perfect for a cold-weather night. My 2-year-old even loved the mushrooms! (Who is this kid?
As my wife is vegetarian, I subbed in Gimme Lean veggie sausage for the turkey sausage and it worked perfectly. Also subbed a sweet potato for the butternut squash because we had one on hand and strained yogurt for the sour cream to lower the fat.
I'll definitely make this again. It was a big hit for the calorie-counting wife, the somewhat picky 2-year-old, and me, the I'll-eat-whatever dude.
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