Farm406

farm406 54 INGREDIENTS: • 1-pound smoked kielbasa sausage • 6 tablespoons butter, divided • 2 cups onion, diced • 2 garlic cloves, crushed • 1 ½ pounds green cabbage, cored and cut into bite-sized pieces • 2 Granny Smith apples (or your favorite) cut into bite-sized pieces • 1 ½ teaspoons kosher salt • ½ teaspoon freshly ground black pepper • 6 ounces dry egg noodles, any size noodles INSTRUCTIONS: 1. In a large skillet over medium-high heat, cook sausage in 2 tablespoons of butter until crisp. 2. Add onions and sauté for 2 minutes. 3. Add 2 more tablespoons butter, cabbage, garlic, and salt and pepper, cover. Once the mixture is hot, reduce to medium and cook for ten minutes. 4. While cabbage mixture is cooking, cook egg noodles according to package directions and drain. 5. Once cabbage is tender, add apples, drained noodles and additional butter and cook for approximately 2 more minutes. 6. Season with additional salt and pepper as desired. (Lots of black pepper is traditional!) Haluski with Polish Sausage and Noodles INGREDIENTS: • 3 tablespoons olive oil • 1 onion, finely chopped • 2 carrots, finely chopped • 2 celery stalks, finely chopped • 2 garlic cloves, finely chopped • 1 teaspoon ground coriander • 2 teaspoons ground smoked paprika • 1 teaspoon ground cumin • 1/2 teaspoon crushed red chili • 1/2 teaspoon freshly ground black pepper • Kosher salt • 1 1/2 pounds ground turkey, (can use ground beef or pork as well) • 2 tablespoons chopped fresh thyme, rosemary or sage (or a mixture) • 1 (15-ounce) can unsweetened pumpkin purée • 2 (15-ounce) cans cannellini beans, drained • 3 cups chicken or vegetable broth • 1/2 cup heavy whipping cream INSTRUCTIONS: 1. Pour the oil into a 4 or 5-quart soup pot or Dutch oven and place over medium heat. Add the onion, carrots, and celery and cook until the vegetables are softened, stirring occasionally. 2. Add garlic and all the spices, (except salt) stirring to coat in the oil. Add turkey and cook until it's no longer pink, stirring and breaking the meat up with a spoon, about 8 minutes. 3. Add the herbs, pumpkin, beans, broth and 2 teaspoons salt. Bring to a simmer, partially cover and cook for 25 minutes, adjusting the heat so it doesn't boil. 4. Remove from the heat and stir in the cream. Taste and adjust the seasoning, if needed. Creamy White Bean and Turkey Pumpkin Chili

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