Turkey Kielbasa Choucroute

Draining and rinsing sauerkraut gives it a cleaner taste and reduces the sodium content. Broiling browns the sausage and intensifies the spices. Nestling it in the sauerkraut mixture helps the flavors permeate the entire dish.

Yield: 9 servings (serving size: about 1 cup)

Ingredients

• 2  pounds  refrigerated sauerkraut, drained
• Cooking spray
• 1 1/2  cups  chopped onion
• 3  cups  sliced peeled Golden Delicious apple
• 1  cup  riesling or other dry white wine
• 1  cup  fat-free, less-sodium chicken broth
• 1  teaspoon  caraway seeds
• 1/2  teaspoon  dried thyme
• 1/4  teaspoon  freshly ground black pepper
• 1  bay leaf
• 2  (14-ounce) packages turkey kielbasa, cut into 18 pieces

Preparation

Soak sauerkraut in cold water 10 minutes. Drain in a colander; press to remove excess moisture.

Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes or until tender. Stir in sauerkraut, apple, and next 6 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally or until apple is just tender.

Preheat broiler.

Place kielbasa on a baking sheet; cut several 1/4-inch-deep slits in each piece. Broil 8 minutes or until lightly browned, turning occasionally. Nestle kielbasa pieces into sauerkraut mixture; cover and simmer 15 minutes. Uncover; cook 5 minutes or until liquid almost evaporates. Discard bay leaf.

Nutritional Information

Calories:

195 (33% from fat)

Fat:

7.2g (sat 2.2g,mono 2.7g,poly 2.2g)

Protein:

15g

Carbohydrate:

13.8g

Fiber:

2.9g

Cholesterol:

58mg

Iron:

2.4mg

Sodium:

1063mg

Calcium:

45mg