Turkey Kielbasa with Braised Fennel and Cherry Tomatoes

Quick-cooking fennel and tomatoes team up with garlicky kielbasa in a super stew that doesn't take all day to simmer. Pair with your favorite grain or a green salad for a full meal. 

Casey Barber

Turkey Kielbasa with Braised Fennel and Cherry Tomatoes

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    2 Tbs olive oil 1/2 cup chicken broth
    2 fennel bulbs, sliced into 1/4-inch rounds 1 lb turkey kielbasa, sliced into 1/4-inch rounds
    Kosher salt Cooked brown rice or other whole grain for serving
    1 pint cherry tomatoes, halved


    Prep: 15 min Total:
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    • 1

      Heat the olive oil in a large skillet or straight-sided saute pan over low heat. Add the fennel and a pinch of kosher salt and stir to coat evenly. Cover and cook for 5 minutes, just until the fennel is starting to soften and brown slightly.

    • 2

      Add the cherry tomatoes and chicken broth, cover, and cook for 10-15 minutes more until the tomatoes are very soft and losing their skins.

    • 3

      Add the kielbasa and cook uncovered for 5 more minutes until the sausage rounds are browned.

    • 4

      Serve with brown rice or other whole grains if desired.

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