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Here's your answer to what's for dinner on those cold winter nights. Our Test Kitchen created this savory, chunky stew that will warm you head to toe!
Nutritional Facts 1-1/4 cups equals 187 calories, 8 g fat (3 g saturated fat), 25 mg cholesterol, 868 mg sodium, 20 g carbohydrate, 2 g fiber, 9 g protein.
Originally published as Italian Sausage Stew in Cooking for 2 Winter 2009, p37
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Reviewed on Apr. 20, 2010 by katakins
Yum... The recipe is very easy.. Yes I would make it again. I did ofcourse put my own twist to it. I added oregano, rosemary and fresh chopped spinach. With a loaf of crusty bread a family favorite.
Reviewed on Aug. 23, 2009 by HiOnLife
I made this stew today and you're absolutely correct Jan - it's delicious and definitely a keeper. I was able to use fresh basil from my garden and I grated the zucchini and added it at the last minute. Anyway you make this will be a winner. Thank you for bumping it up.
Reviewed on Aug. 14, 2009 by Jan2
We will be definately making this again. I made some changes, using what I had on hand. Used Spicy Italian sausage links, browned them in frypan, and cut them in ¼ inch slices.(Browning them before slicing helps them keep their shape.) Used 1 pint home canned tomatoes and added ¼ tsp oregano and ¼ tsp dried basil (in addition to the fresh basil in the recipe.) Omitted the zucchini, and added 1 pt. home canned green beans and about 10 quartered fresh mushrooms. Jan.
We will be definately making this again. I made some changes, using what I had on hand.
Used Spicy Italian sausage links, browned them in frypan, and cut them in ¼ inch slices.(Browning them before slicing helps them keep their shape.) Used 1 pint home canned tomatoes and added ¼ tsp oregano and ¼ tsp dried basil (in addition to the fresh basil in the recipe.) Omitted the zucchini, and added 1 pt. home canned green beans and about 10 quartered fresh mushrooms. Jan.
Reviewed on Feb. 04, 2009 by cded
This is to die for! My co-worker and I use hot Italian sausage. Our husbands love it! It's been a regular on our menus for months now.
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