Bratwurst And Winter Vegetable Stew

• 2 teaspoons vegetable oil
• 20 ounces Shady Brook Farms(R) Traditional Turkey Bratwurst
• 3/4 pound yellow potatoes or small red, quartered
• 3 celery ribs, cut into 1/2-inch pieces
• 2 carrots large, peeled and cut into 1/2-inch pieces
• 1 onion medium, cut into 1 1/2-inch pieces
• 14 1/2 ounces tomatoes unsalted whole
• 1/2 cup low sodium chicken broth
• 1 bay leaf
• 1/4 teaspoon sage
• 1 tablespoon water
• 1 teaspoon dijon mustard
• 1 teaspoon cornstarch
• worcestershire sauce
• herb garnish, optional

1. In large soup pot, heat oil over medium heat.
2. Add bratwurst and cook, covered, until browned and cooked through. Cut into 1-inch pieces.
3. Return bratwurst to pot; add potatoes, celery, carrots, onion, tomatoes, chicken broth, bay leaf and sage. Simmer over low heat, covered, about 30 minutes or until vegetables are tender.
4. In small bowl, whisk together water, mustard, cornstarch and a dash of Worcestershire sauce. Stir into stew; simmer about 2 minutes or until thickened. Add herb garnish, if desired.

vegetable oil, turkey, potatoes, celery, carrots, onion, tomatoes, chicken broth, bay leaf, sage, water, mustard, cornstarch, worcestershire sauce, herb garnish

Taken from www.yummly.com/recipe/Bratwurst-and-Winter-Vegetable-Stew-772077 (may not work)