Southern Sweet Potato & Sausage Stew
Miz Helen's Kitchen
Ingredients
2 tablespoons olive oil
2 pounds Kielbasa Sausage, sliced in rounds
2 onions, chopped
3 cloves garlic, minced
8 cups sweet potatoes, chopped medium
5 cups turnips, chopped medium
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried thyme
1/8 teaspoon cayenne
1/2 teaspoon nutmeg
1 cup apple juice
3 to 4 cups chicken broth
4 cups turnip greens, chopped
Directions
In a heavy dutch oven or stew pot, heat the olive oil and sear the sausage, don't worry about getting it really seared because that will give it a smoky flavor and a darker broth, which we want for this stew.
When the sausage is seared, remove it from the pot to a plate and set aside.
In the sausage oil saute the onions until clear.
Add the sweet potatoes and turnips saute the vegetables for 5 minutes.
Add the garlic, salt, pepper, thyme, cayenne, and nutmeg. Mix the season in really well making sure the vegetables are completely covered.
Stir in the seared sausage along with any juice in the bottom of the plate that may have collected while it was resting.
Stir in the apple juice and chicken broth.
Cook for 5 minutes on medium heat.
Very carefully stir in the turnip greens, careful not to tare the greens.
Cover and cook for 10 minutes on medium heat, stirring to make sure all the goodness from the bottom of the pot is mixed into the stew.
At the end off 10 minutes, reduce the heat to simmer and simmer for 30 to 45 minutes or until the sweet potatoes and turnips are tender before serving.
Serve the stew hot.
Enjoy!