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+ servings

A Simple Fall Stew

Susan Phillips
A Simple Fall Stew with Italian sausage, potatoes, carrots, celery, and onions cooked to perfection then served in a whole roasted pumpkin tureen.
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Course dinner
Cuisine American
Servings 6 people

Ingredients
  

  • 1 8-10 pound pumpkin
  • 1 pound sweet Italian sausage
  • 4 tablespoons butter divided
  • 2 carrots chopped
  • 2 celery ribs chopped
  • 1 yellow onion chopped
  • 3 garlic cloves minced
  • 12 small new potatoes quartered
  • 2 tablespoons Dijon Mustard
  • 4 cups chicken broth
  • 1/2 cup white wine
  • 1 tablespoon chopped rosemary chopped
  • 1 tablespoon chopped thyme chopped
  • 1 1/2 tablespoons butter
  • 2 tablespoons flour
  • 1 package crimini or button mushrooms sliced

Instructions
 

  • Preheat oven to 350°F.
  • Cut the top off the pumpkin making a nice sized lid and scrape out all the seeds and membrane. Bake for 35 minutes with the top on. Set aside to cool a bit an increase the oven temperature to 375°F.
  • Meanwhile, brown the sausage in a bit of olive oil. Allow to rest and slice into bite size pieces.
  • Sauté the onion, carrots and celery until browned. Add the minced garlic.
  • Add the sausage, potatoes, cooked veggies, broth, wine and chopped herbs all to a heavy pot.
  • Simmer for 30 minutes until potatoes are fork tender.
  • Sauté the mushrooms in 1 1/2 tablespoons of butter.
  • Make a roux by melting the butter and whisking in the flour.
  • Add the mushrooms and roux to the stew and stir to combine.
  • Transfer the stew to the baked pumpkin tureen and bake for an additional 10 minutes.
Keyword Hasselback potatoes, mushrooms, pumpkin, stew, White Wine
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