Sausage and pepper stew
Canned Italian style stewed tomatoes
3 cup(s), Italian-style, with their juice
Canned tomato paste
5 Tbsp, Italian-style
Red pepper flakes
½ tsp, up to
Uncooked turkey sausage(s)
1 pound(s), mild, Italian-style, cut into 6 equal pieces
Uncooked boneless skinless turkey breast
1 pound(s), cut into 6 equal pieces
1 pound(s), (5) stemmed, cored, cut into 1/2-inch wide strips
Uncooked fennel bulb(s)
1 medium, trimmed and chopped
- Mix the tomatoes, tomato paste, vinegar and red pepper flakes in a 5- to 6-quart slow cooker until the tomato paste dissolves.
- Spray a large nonstick skillet with cooking spray and set over medium heat for a couple of minutes. Add the sausage and brown well, turning occasionally, about 5 minutes. Transfer to the slow cooker; turn to coat in the sauce.
- Stir in the turkey cutlet pieces, peppers and fennel. Cover and cook on low for 6 hours or until the sausage and turkey are cooked through. The dish can stay covered on the keep-warm setting for up to 3 hours. Serving size: 1 sausage piece, 1 piece of turkey breast and 1 cup vegetables and sauce.