We recently had reuben sandwiches for lunch and I had some sauerkraut to use up, so I looked up a few recipes. This one had nothing but great reviews so I decided to give it a try.
I wanted to try to reduce the calories of the original recipe and also, cook it in an hour instead of a crock pot. Jeff and I both loved it, so much I've made it twice in the last week!
Here's the recipe I used, adapted from allrecipes.com.
1 (10.75 oz.) can reduced-fat condensed cream of mushroom soup
1 (10.75 oz.) can reduced-fat condensed cream of chicken soup
2 1/2 C water
4 C chicken broth
1/2 pound sauerkraut
1 onion, finely diced
1 pound carrots, peeled and sliced
1 pound red potatoes, scrubbed and sliced
1 pound smoked turkey sausage, sliced
1 t dried dill weed
2 cloves garlic, minced
salt and pepper to taste
In a 6 quart stock pot, boil the sliced carrots, potatoes, and onion until tender, drain. Meanwhile, blend the cream of mushroom soup, cream of chicken soup, water, and chicken broth in a separate bowl, pour over the cooked vegetables and bring to a boil. In a medium skillet, fry the sliced turkey sausage and garlic until hot, add to stock pot. Season with dill, salt and pepper.