Hearty Fall Vegetable and Sausage Stew
Very tasty winter stew. With our family of 5, I triple the recipe
Very tasty winter stew. With our family of 5, I triple the recipe
- 1/4 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup parmesan cheese
- 2 tablespoon olive oil
- 1 red onion
- 4 cups chicken or vegetable stock
- 1 pound turkey sausage cooked and chopped
- 8 ounces cremini mushrooms finely chopped
- 2 teaspoon dried sage
- 1/2 cup celery finely chopped
- 1/2 cup marsela wine
- 2 cups pumpkin puree
- 1 cup pasta shells
- Carbohydrate 57.01808 g
- Cholesterol 91.72 mg
- Fat 14.85223125 g
- Fiber 8.70041682495673 g
- Protein 26.62733375 g
- Saturated Fat 3.54337791666667 g
- Serving Size 1 1 Serving (531g)
- Sodium 946.330125 mg
- Sugar 48.3176631750433 g
- Trans Fat 1.58827916666666 g
- Calories 478 calories
Step-by-step
- In a large stick resistant skillet with a cover, add water plus olive oil to about 1/4" to 1/2" depth.
- When water reaches a boil, carefully add sausages, cover and steam for about 5-7 minutes.
- Remove cover and continue boiling over high heat until all of the liquid has evaporated.
- Reduce heat to medium and continue to cook sausages in residual oil until well browned on all sides.
- Remove sausages to a plate to cool a bit.
- Add the garlic, onion, mushrooms, sage, celery, and thyme to the same skillet in which the sausage was cooked.
- Saute over medium high for 3-5 minutes, stirring occasionally.
- The moisture of these ingredients will escape, and they will help to loosen the crystallized juices and browned bits left in the skillet.
- They will dissolve into the stew and add wonderful flavor that most people wash down the sink.
- Next stir in the wine and cook for 2 minutes, evaporating the alcohol.
- Pour the contents of the skillet into a large pot.
- Add the stock pumpkin, salt and pepper and bring to a boil over medium heat.
- Meanwhile, dice the cooked sausage and add to the pumpkin and vegetable mixture.
- Reduce the heat to a simmer, cover and cook for 30 to 40 minutes stirring 3-4 times during the simmering process.
- Add the pasta, increase the heat to a slow boil and cook for 5 minutes, stirring often to make sure the pasta is not sticking.
- Reduce heat to a simmer and continue to cook until pasta is done, about 3 minutes.
- Taste and adjust seasoning, if needed.
- Serve in deep bowls, garnished with the grated cheese - if desired.
- This process produces a rather thick and hearty stew.
- If you like it thinner, then add more stock or water.
- Be sure to check the seasoning after thinning.
- When you make this soup for your family and friends, double the recipe and freeze some for a quick and satisfying meal when you're short on time.
Ingredient weights and cup measurements cannot fully convey how starches behave when multiplied across large batches. Doubling or tripling a pot of pumpkin puree and pasta shells requires careful attention to absorption rates. Starch pulls moisture aggressively from surrounding liquids during a prolonged simmer. When scaling this recipe for a crowd, do not simply multiply the chicken or vegetable stock by three. Pumpkin puree adds dense solids that thicken the base rapidly. Add extra stock gradually during the simmering phase to maintain the desired fluidity. Turkey sausage brings lean protein without rendering excessive grease. Rendered fat from pork sausage naturally thins a sauce, but turkey leaves behind primarily fond. Deglazing the skillet with Marsala wine dissolves those browned bits effectively. Simmer the wine for two full minutes to cook off raw alcohol flavors before transferring the contents to your stockpot. Cremini mushrooms release significant moisture as they cook down over medium-high heat. Chopping them finely ensures they integrate smoothly into the vegetable base rather than dominating the texture. Fresh herbs like sage and thyme behave differently than dried varieties. Dried herbs pack concentrated flavor, so keep the specified ratios if using them, but triple the volume if substituting fresh leaves. Pasta shells need constant stirring during their final eight minutes in the pot. Unchecked starches settle against the bottom of a heavy-bottomed pot and scorch easily. Freeze leftover portions in airtight containers for up to three months. Thaw frozen stew overnight in the refrigerator before reheating gently on the stovetop over medium-low heat.
