GERMAN-STYLE TURKEY KIELBASA SKILLET
1/2 cup sliced onion (1 medium)
1 tablespoon cooking oil
2 tablespoons all-purpose flour
1 cup apple cider or apple juice
1/2 cup chicken broth
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 14-ounce can Bavarian-style sauerkraut*
In a 12-inch skillet cook and stir onion in hot oil over medium-high heat for about 8 minutes or until tender.
Sprinkle with flour.
Cook and stir for 2 minutes.
Stir in apple cider, broth, and mustard.
Add potato wedges, sausage pieces, and sauerkraut. Bring to boiling; reduce heat.
Simmer, covered, about 20 minutes or until thickened and bubbly and potatoes are tender.
Pairs Well With
A really simple but tasty and hearty one-dish meal.
*Note: If Bavarian-style sauerkraut is unavailable, substitute one 14.5-ounce can sauerkraut plus 2 tablespoons packed brown sugar and 1/2 teaspoon caraway seeds.
I've never seen the refrigerated red potato wedges...are they already fully cooked? Could I substitute raw potato wedges; or maybe micro some raw wedges a bit before using? This recipe looks very tasty!