SAVORY FALL STEW

Savory Fall Stew
Posted by Sandee
Serves 4

2 TBSP olive oil
12 oz. hot italian sausage, cut into small chunks (I used mild)
4 small yellow onions, chopped
1 1/2 cups crushed tomatoes
3 cups homemade or canned low-sodium chicken stock, skimmed of fat
1 bundle (1 1/2 ounces) of herbs, such as rosemary or thyme (I used 1 tsp. dried thyme)
1 one-pound butternut squash, peeled and cut into chunks
3 carrots, peeled and cut into 1/2 inch pieces
3 parsnips, peeled and cut into 2-inch long sticks (I omited)
1 bulb fennel, trimmed and cut into 1/4 inch thick slices
12 brussel sprouts, trimmed and cut in half
2 tsp. salt
1/8 tsp. freshly ground pepper

1. Heat oil in 4-quart casserole over medium heat. Add sausage, stirring until broken and no longer pink, about 10 minutes. Set aside.

2. Discard all but 2 TBSP of fat from casserole. Return to medium heat. Add onions; cook until golden, 5-6 minutes. Add tomatoes, stock, and herb bundle. Simmer until thickened, 15-20 min. Add sausage, squash, carrots, parsnips, and fennel. Cover; simmer until tender, about 10 min. Add brussel sprouts; cook, covered, about 15 minutes more, stirring occasionally, until liquid thickens. Season, and serve.