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Turkey Sausage with Root Vegetables

Total Time

Prep: 10 min. CooK: 30 min.


6 servings

I had a delicious stew recipe but rarely prepared it because sausage can be high in fat and sodium, so I substituted low-fat turkey sausage. Now it not only tastes good, it feels good—both hearty and healthy! —Lisa Zeigler-Day of Forest Park, Illinois


  • 1 package (14 ounces) smoked turkey kielbasa, cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 1 cup cubed peeled rutabaga
  • 1 cup sliced carrots
  • 1 teaspoon canola oil
  • 4 cups cubed peeled potatoes
  • 1 can (14-3/4 ounces) reduced-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1/2 medium head cabbage, cut into 6 wedges
  • 1 teaspoon all-purpose flour
  • 1 tablespoon water
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons cider vinegar


  1. In a Dutch oven, cook the sausage, onion, rutabaga and carrots in oil for 5 minutes or until onion is tender. Add the potatoes, broth, thyme, sage, pepper and bay leaf. Bring to a boil. Place cabbage wedges on top. Reduce heat; cover and simmer for 20-25 minutes or until potatoes and cabbage are tender.
  2. Carefully remove cabbage to a shallow serving bowl; keep warm. Discard bay leaf. Combine the flour and water until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and vinegar. Spoon over cabbage.

Nutrition Facts

1-1/2 cups: 231 calories, 3g fat (1g saturated fat), 23mg cholesterol, 781mg sodium, 39g carbohydrate (0 sugars, 6g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.

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