Turkey Kielbasa, Brussels Sprouts, and Potato Skillet

/ Jodi

Turkey Kielbasa, Brussels Sprouts, and Potato Skillet.

We all find ourselves on those days when we just need to throw something together quick for dinner – right?

We want it to be easy, but healthy and delicious if possible.

The other day I threw this together and really enjoyed it.  We had it with a cucumber salad on the side for a healthy delicious meal in 30 minutes.

I’m sure there are many options for different proteins and veggies and spices, but here is how I made this one.  Do you ever throw together quick “skillet” meals like this?  What do you like to use?

Turkey Kielbasa, Brussels Sprouts, and Potato Skillet

Ingredients:

  • 1 lb Turkey Kielbasa, cut into 1/2 inch pieces
  • 1 lb fresh Brussels Sprouts, cut in half
  • 1 lb petite yellow fingerling potatoes, cut in half (or your favorite)
  • 1 sweet red bell pepper, cut into 1 inch pieces
  • 1/2 sweet onion, chopped
  • 4 cloves garlic, minced
  • 3 Tbsp olive oil
  • Salt and pepper to taste
  • 1 Tbsp fresh minced rosemary

Directions:

Heat 2 Tbsp olive oil in a large skillet.  Add Brussels sprouts, potatoes, red bell pepper,  onion, and salt and pepper to taste. Cook for approximately 20 minutes or so beginning with high heat to brown and then reducing to medium and covering with a lid until Brussels are becoming tender and potatoes are almost cooked through (you can test with a fork).  Stir occasionally.

Add additional Tbsp of olive oil, garlic, turkey kielbasa and fresh rosemary.  Cook approximately 10  more minutes on medium heat, stirring occasionally until all is cooked and flavors are blended well.

Serve immediately.

Stores well to reheat for leftovers.  

Enjoy!

(I ate leftovers for breakfast the next day and LOVED!)

Cheers & Hugs,
Jodi

 

31 thoughts on “Turkey Kielbasa, Brussels Sprouts, and Potato Skillet”

  1. I’m going to make this! I have only one other polish kielbasa recipe, and it takes a bit longer. Saute some Keilbasa, then add a large can of tomatoes, lots and lots of veggies (I usually use zucchini and eggplant and carrots and potatoes and onion), a splash of wine and spices, and then it ‘stews’ in a big pot for several hours. I look forward to trying this ‘skillet’ dish with the Brussel sprouts.

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  6. Kielbasa! That brings back memories of long ago, when I dated a Polish fella from the coal region of Pennsylvania. I had never tasted, much less seen or heard of it. His Mom just boiled it in a pot of water and the smell didn’t tempt me to try it, then or ever! Perhaps, I should give it a chance or maybe I’ll just substitute. I do love easy skillet meals. Thank-you for a versatile recipe (minus the onions, of course)!

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  9. I love how colorful this is! 😍 And easy and healthy! I bet it would be great leftovers for breakfast – YUM! Turkey Keilbasa is something I use a lot when I’m short on time. I usually make a saurerkraut skillet with it and sweet peppers and apples. I can send you the recipe if you’d like me too! 🍎

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  12. I discovered Kielbasa when living in Massachusetts last year. I adore it. And this is a fabulous way to use it …. so beautiful like a mosaic on the plate and I just know it must taste divine 🙂

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