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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Turkey Sausage, Sweet Potato, And kale Soup

Turkey Sausage, Sweet Potato, And Kale Soup (2)

If you love soup, you will absolutely love my Turkey Sausage, Sweet Potato, And Kale Soup. It’s healthy yet hearty, it’s so satisfying, you won’t feel guilty having seconds. It’s really easy to make, let me tell you how. I start out by using a traditional base for most soups, a *Mirepoix.

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Kale

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thyme (1)

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Chicken Broth

Turkey Sausage, Sweet Potato, And Kale Soup

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Prep Time: 15 minutes
Cook Time:
Total Time:
Yields: 4 to 6 servings
Equipment: 6-quart Dutch oven

Ingredients:
2 tablespoons of olive oil
1 large sweet onion, diced
2 medium-size carrots, diced
2 ribs of celery, diced
2 medium sweet potatoes, 1 1/2-inch dice
2 cloves of garlic, minced
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 teaspoon of crushed red pepper flakes
2 tablespoons of fennel seeds
2 pounds of (Jennie 0) turkey breakfast sausage
2 tablespoons of fresh thyme leaves, roughly chopped (substitute 1 tablespoon of dried thyme)
2 tablespoons of dry California Sherry (optional), substitute white wine
1 chicken bouillon cube
2 quarts of chicken broth, unsalted
6 cups of kale, roughly chopped
1 1/2 cups of Israeli Cous Cous
Parmigiano-Reggiano cheese, garnish

Directions:
In a preheated large Dutch oven (heavy bottom pot with a lid) over medium-high heat, add olive oil, diced onions, carrots, celery, and sweet potatoes. Add Kosher salt, fresh ground black pepper, crushed red pepper flakes, and fennel seeds. Cook and stirring frequently for 8 to 10 minutes. Add minced garlic and cook for 1 minute more.

Next, add the bulk turkey sausage. Using a wooden spoon, break up the sausage. Continue cooking and stirring occasionally for 12 to 15 minutes until brown. Add the roughly chopped thyme leaves, stir to combine.

The heat still set on medium-high, add the dry Sherry, the diced sweet potatoes, chicken bouillon cube, and both quarts of unsalted chicken broth. Bring the soup up to a boil then reduce the heat to medium and simmer for 25 minutes, or until sweet potatoes are fork-tender.

At this point add the chopped kale and Israeli Cous Cous. Place the lid on and turn the heat off. The small pasta will automatically cook, in the hot liquid, and the kale will wilt still keeping its bright green color.

Ladle the Turkey Sausage, Sweet Potato, And Kale Soup into a porcelain serving bowl.  Grate some fresh Parmigiano-Reggiano cheese over the top. You could also add some homemade croutons to this soup that would be delicious too.

*Mirepoix is a mixture of sautéed chopped vegetables used in various soups and sauces.

Homemade Ciabatta Croutons

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2 Comments »

Chicken Meatball And Kale Stew

 

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Everyone has their own family meatball recipe but this one is a little different because I’ve given these chicken meatballs the flavor of Italian sausage. Chicken is a lot leaner than pork so we are going to cut some fat there, and that’s a good thing. Whenever I make meatballs I almost always make a double batch. It’s really just as easy to double the recipe if you’re going to make them. You can easily freeze the cooked meatballs and then you’ll have them ready to add to any future recipe.

Kale, another superfood, is packed full of vitamins. I feel really good about my Chicken Meatball And Kale Stew,  I just might even have a piece of crusty bread for dipping, Oh yeah!

Kale

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Flat Leaf Italian Parsley

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Onions

Cookie Dough Scoops

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Fennel

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Diced Fire Roasted Tomatoes

Cremini Mushrooms

2013-09-30-18-13-27

 

 

 

Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 55 minutes
Yields: 4 to 6 servings
Yields: 30 meatballs
Equipment: 6-quart Dutch oven, large mixing bowl, small mixing bowl, cookie-dough scoop, 2 rimmed baking sheet pans, parchment paper, chef’s knife

Note: Use half the meatballs for this recipe. After the meatballs are cooked allow half of them (15 meatballs) to come to room temperature. Place into a resealable zip-lock bag and transfer to the freezer.

Ingredients For Chicken Meatballs:
3 pounds of ground chicken
1/2 cup ricotta cheese
1 7-ounce container of store-bought fresh basil pesto (use 1/4 cup for this recipe)
1/4 cup half-and-half
3 large eggs
3 cloves of freshly grated garlic
2 tablespoons of Ketchup
5 dashes of Worcestershire sauce
1 tablespoon of fennel seeds
1/4 cup of Parmigiano-Reggiano, freshly grated (reserve the rind)
2 cups of Italian bread crumbs
2 tablespoons of dried oregano
1 teaspoon red pepper flakes
1 1/2 tablespoons Kosher salt
1 teaspoon fresh ground black pepper
1/2 cup of Italian flat-leaf parsley, roughly chopped

Ingredients For the Stew:
2 tablespoons of olive oil
1 diced onion
3 cloves of garlic, minced
2 carrots, peeled and diced (1/4-inch dice)
2 Yukon gold potatoes, peeled and diced (1/4-inch chunks)
2 14.5-ounce cans of fire-roasted diced tomatoes
2 pints of mushrooms, quartered
2 quarts of chicken stock, unsalted
1 reserved cheese rind, cut in half
1 9-ounce box of (Birds Eye) frozen artichoke hearts, thawed
2 bunches of organic kale, chopped (8 to 10 cups)
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
1 tablespoon of granulated sugar
1 1/2 tablespoons of cornstarch

 

Directions For Chicken Meatballs:
Preheat oven to 350-degrees F.
Line two baking sheets with parchment paper. Spray the parchment paper, of each pan, with a light coating of non-stick cooking spray.

In a large mixing bowl and add all the ingredients (except the ground chicken) for the meatballs. Once everything is in the bowl mix to combine. You want the flavorings to have the consistency of wet sand. Next, add the ground meat to the bowl. Using a fork, evenly distribute the flavorings throughout the ground chicken. It may take a few minutes but it’s so worth it for your meatballs to be light and tender.

Using a cookie-dough scoop ensures the meatballs will be the same size. Scoop the meat mixture into your hands forming a ball. Continue until all the meatball mixture is finished.

Arrange the meatballs onto two baking sheet pans with space between each one. Lightly spray the tops of the meatballs with non-stick cooking spray to ensure they will brown evenly. Bake for 30 to 35 minutes.

In the meantime prep the *Mirepoix for the soup. Dice the carrots, celery, and onions. Finish by mincing the garlic. Next, dice the potatoes and quarter the mushrooms. This should take about 15 to 20 minutes to complete. Set aside.

In a preheated Dutch oven over medium heat add olive oil, diced onions, Kosher salt, and fresh ground black pepper. Stir until the onions start to soften. Add the diced carrots, mushrooms, Stir to combine. Cook, stirring frequently until the mushrooms release their liquid and the carrots begin to soften 12 to 14 minutes. Add the minced garlic cook for 1 minute more.

Add the diced potatoes, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper, stir to combine. Add both cans of fire-roasted tomatoes and sugar, again stir to combine.

Remove the meatballs from the oven. Gently transfer them into the pot. Add the chicken stock, cheese rind, stir gently.

Still, over medium heat, bring to a boil then reduce heat to medium-low, simmer for 35 to 40 minutes. After 40 minutes add thawed artichokes and chopped kale. The kale may need to be added in stages allowing it to wilt down into the liquid. Continue cooking for another 5 minutes.

In a small bowl add cornstarch and 2 tablespoons of cold water, mix until smooth and paste-like. Slowly add the cornstarch *slurry into the pot and stir gently so as not to break the meatballs. Again continue to cook until the broth thickens, 3 to 5 minutes.  Serve with a piece of crusty bread and you will be in heaven. This is my Chicken Meatball And Kale Stew.

*Slurry is a mixture of a cold liquid with cornstarch, also known as a cornstarch slurry. It’s used as a thickening agent. A typical cornstarch slurry will consist of 2 parts cold water and 1 part cornstarch. A slurry can also be made using equal parts of flour and water.

 

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