Ingredients Jump to Instructions ↓

  1. 12 ounces uncooked turkey or pork Italian sausage links, cut into 3/4-inch-thick slices

  2. 2 1/2 cups cubed, peeled winter squash (such as butternut or acorn squash)

  3. 1 1/2 cups cubed potatoes

  4. 2 medium fennel bulbs, trimmed and cut into 1-inch pieces

  5. 1 large onion, chopped 15-ounce can red kidney beans, rinsed and drained

  6. 2 cloves garlic, minced

  7. 1/2 teaspoon dried sage, crushed

  8. 2 14-ounce cans chicken broth

  9. 1 cup dry white wine

  10. 3 cups chopped fresh spinach

Instructions Jump to Ingredients ↑

  1. Method : In a large skillet cook turkey sausage until brown. Drain off fat. In a 5-to 6-quart slow cooker combine squash, potatoes, fennel, onion, beans, garlic, and sage. Top with turkey sausage. Pour chicken broth and wine over all. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in spinach just before serving.


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