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Pork Sausage and Turkey Stew with Black Beans, Sweet Potatoes and Cilantro

Pork sausage and turkey stew with sweet potatoes in green glass bowl with orange napkin

When you’re expecting a large party in the dead of winter, this quick-cooking one-dish meal is both easy to prepare ahead of time, and a real crowd pleaser. It doesn’t take much time to make, and it tastes even better the next day when the flavors have had time to blend.

I adapted it from a recipe in Sheila Lukins’ great classic, The New Basics, a cookbook I received as a gift years ago and still use to this day. Many of my family’s favorite recipes have been adapted from The New Basics.

Lukins’ original recipe calls for pork shoulder, but I make it with ground pork sausage and ground turkey. As always, I use organic meats whenever I can, and ground pork sausage is much less expensive than pork shoulder. Plus, you don’t have to cut it up.

In the winter, I always have red onions, fresh garlic, sweet potatoes and a few cans of black beans in my pantry, so this recipe is easy to throw together on short notice. The only ingredients I usually need to purchase are fresh cilantro and parsley. If I’m in a hurry, I use dried cilantro and parsley.

You can make this dish a day (or even two) ahead, leave it in the fridge, and pop it into the oven an hour before your guests arrive. It is a very forgiving dish, so it will stay warm and delicious even for late-comers. Ladle it into bowls, and top with dairy-free yogurt and chopped green onions for garnish.

Pork Sausage and Turkey Stew with Black Beans, Sweet Potatoes and Cilantro

This hearty stew is easy to prepare ahead of time when you're expecting a crowd on a cold winter day.


  • 2 large red onions, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon coconut or avocado oil
  • 1 pound ground sweet Italian sausage (no casings)
  • 1 pound ground turkey
  • 2 tablespoons gluten-free flour
  • 2 large sweet potatoes, cubed
  • 1.5 cups dry white wine
  • 1.5 cups chicken broth
  • 1/2 cup red wine vinegar
  • 1/2 cup chopped fresh parsley (or 2 tablespoons dried)
  • 6 cloves garlic, sliced
  • 3 tablespoons capers
  • 1 tablespoon plus 1 teaspoon ground cumin
  • 2 cups (1 16-oz can) cooked black beans
  • Salt and pepper
  • 1/2 cup chopped fresh cilantro (or 1 tablespoon dried)
  • Dairy-free yogurt and chopped green onions (optional, for garnish)



Preheat oven to 350 degrees F.


Heat the oils in a large ovenproof casserole or saucepan with a lid.


Sauté the onions until they are translucent.


Add the pork sausage and turkey, breaking it up into chunks with a spatula.


Sprinkle the meat with flour and 1/2 teaspoon salt, and continue to cook, stirring, until the pink is gone from the meat.


Stir in the wine, broth, sweet potatoes, parsley, garlic, 1 tablespoon cumin and capers.


(If you are preparing this dish in advance, you can cover it tightly at this point, refrigerate, and bake it the following day.)


Cover the casserole and bake in the oven for 1 hour.


Remove from oven, and stir in the black beans, 1 teaspoon cumin, pepper and coriander.


Bake, uncovered, for 15 more minutes.


Serve in bowls with a spoonful of dairy-free yogurt or sour cream topped with minced green onions or chives.

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