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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.

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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.

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

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

Karoline Boehm Goodnick

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