© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tbsp olive oil
6 lbs SMOKED TURKEY SAUSAGE, herb flavored, blanched & sliced 1/2-inch thick
3 lbs yellow onion, thinly sliced
4-1/2 lbs savoy cabbage, shredded
4-1/2 lbs red skinned new potatoes, qtered
1-1/2 lbs California ripe olives, whole, pitted, drained
1-1/2 qt amber beer
3/4 c Dijon mustard
1 tbsp kosher salt
1-1/2 tsp coarsely ground black pepper
3/4 c chopped dill
In a large rondo or braising pot, heat olive oil over medium-high heat. Add sausage and brown for 4-6 minutes, stirring occasionally. Add onions and continue to cook for 4-5 minutes. Stir in cabbage and potatoes.
Mix in olives, beer, mustard, salt and pepper and bring to a boil. Immediately reduce heat to low. Cover and gently simmer for 20 minutes, stirring occasionally.
Remove from heat and stir in chopped dill.
Yield: 24 (12 ounce) servings
Total Calories 362
Total Fat 16 g
Cholesterol 74 g
Sodium 1628 mg
Total Carbohydrates 31 g
Protein 25 g