Brussels Sprouts and White Beans with Turkey Sausage

Brussels Sprouts and White Beans with Turkey Sausage

Thinly Slice ½ an onion and place in a dry large skillet, with some chicken seasoning salt, over extra low heat. Chop two stalks of celery and throw on top. Chop two carrots and add to the pile. Add 3 T. of olive oil and increase heat to med. high. Cook and stir vegs. to a sweat. Put sausages on top. (Turn them sausages occasionally.) Add about a cup or two of chicken stock, bring to a boil, then reduce to a simmer 5 minutes. Stir in a 15oz can of Cannelini Beans, drained and rinsed, cover.

Slice cleaned brussels sprouts, as if you were making tiny coleslaw. Throw it on top of the sausage-bean maripoix, salt with the chicken seasoning salt, cover and let that steam until bright green, then stir it in and continue to cook until creamy. Add a tablespoons of olive oil here too.

This dish is rated: wow!

½ Onion – I used a Vidalia

4 links sausage – I used low fat turkey-portabello from Trader Joe’s

2 stalks celery

2 carrots

Seasoning salt – I used McCormick Montreal Chicken Seasoning

Chicken Stock – Use low sodium, or omit seasoning salt, use herbs instead (thyme, sage, etc.)

1 15oz can Cannelini Beans (white beans)

Brussels Sprouts – I don’t know how much the package weighed. It was 16 large sprouts though.

EVOO

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