Description
A delightful dish combining comfort and flavor, perfect for busy weeknight dinners.
Ingredients
- 1 tablespoon oil (olive or vegetable)
- 1/2 medium onion, thinly sliced
- 1/2 pound smoked turkey sausage, sliced into rounds
- 500g (1 lb) frozen potato and cheese pierogies
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sour cream
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat oil in a large skillet over medium heat. Add the onions and cook for 3–4 minutes until they start to soften.
- Add the sliced turkey sausage to the skillet and cook for another 4–5 minutes until the sausage is browned and heated through.
- Place the frozen pierogies in the pan in a single layer and cook them for 2–3 minutes on each side until they become lightly golden.
- Stir in the chicken broth and heavy cream. Add garlic powder, salt, and black pepper for seasoning.
- Reduce the heat to low and let it simmer for about 5–7 minutes until the sauce thickens and coats the pierogies nicely.
- Remove from heat and stir in the sour cream for added creaminess. If desired, garnish with fresh parsley before serving. Serve hot.
Notes
This dish is best served warm and can be enjoyed with a side salad. Leftovers can be stored in an airtight container in the refrigerator for about 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Polish