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    Recipe for turkey kielbasa, apples, and sauerkraut

    Karoline Boehm Goodnick for the Boston Globe

    Serves 4

    To the classic pairings of sausage and apples, add sauerkraut, which moistens the mixture and gives it just the right Eastern European style. Choose a smoked turkey sausage instead of pork to lighten the dish. Stir in one apple before roasting to create a sweet sauce, then add a second one just before serving, so it stays firm and fresh.

    1tablespoon canola oil
    1onion, sliced
    2cloves garlic, sliced
    2baking apples, peeled, cored, and sliced (see box)
    1jar (16 ounces) sauerkraut, drained
    1cup white wine
    1tablespoon grainy or French mustard
    Salt and pepper, to taste
    2pieces (12 ounces each) turkey kielbasa, cut into 2-inch pieces
    2sprigs fresh thyme, leaves removed

    1. Set the oven at 350 degrees.

    2. In a flameproof casserole over medium-high heat, heat the oil. Add onion, garlic, and one of the apples. Cook, stirring, for 10 minutes or until the onion is beginning to brown.


    3. Stir in the sauerkraut, wine, mustard, salt, and pepper. Arrange sausages on top. Bring to a boil. Transfer to the oven and roast for 45 minutes, or until sausages are well browned.

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    4. Remove pan from oven and stir in the remaining apple.

    5. Sprinkle with thyme and serve with mashed potatoes or noodles.

    Karoline Boehm Goodnick