A one Pot Meal to Comfort you on a Cold Winter Day

When Old Jack Frost comes blowing his chill wind down the street, and the winter blahs have got you feeling low, there’s nothing like sitting down to a delicious, hot, homemade meal to lift your spirits.

Here is a recipe for a wonderfully filling one-pot meal which is easy to prepare, inexpensive, and most importantly, delicious! This hearty skillet meal can be made in about 45 minutes on the stove. Makes 4 servings.

Hearty Potato, Cheese and Turkey Sausage Skillet Supper


– 4 medium potatoes

– 1/2 medium yellow onion

– 1 clove garlic

– 5 – 6 tablespoons olive oil

– 1 cup sliced mushrooms

– 14 Oz. fully-cooked turkey kielbasa or turkey sausage

– 2 cups broccoli florets

– 1-1/2 cups grated sharp cheddar cheese

– Salt & pepper to taste

– Salsa, sour cream, and/or mayonnaise for topping


Wash the potatoes well, or peel them if you prefer. Cut the potatoes into chunks about 2 inches thick and place them into a heavy 12-inch skillet with deep sides. (TIP: The potatoes will get crisper and browner in a stainless steel or cast iron skillet than they will in a nonstick skillet.) Add enough water to cover the potato chunks, heat to boiling, then reduce heat and boil gently for about 10 – 15 minutes.

While you are waiting for the potatoes to cook, chop the onion, mince the garlic clove, and cut the sausage and mushrooms into 1/8-inch thick slices. Chop the broccoli florets into bite-size pieces.

Check the potatoes. Don’t let them get mushy or they will be too soft to slice. They are ready when you can just push a fork into them easily. When they are done, carefully pour them into a colander, rinse with cold water to stop the cooking process, and drain well. Remove them from the colander and place them in a single layer on a dish towel or paper towels to dry.

Return the skillet to the stovetop over medium-high heat, and pour about 3 tablespoons of the olive oil into the bottom of the pan. Add the chopped onion and minced garlic and sauté just until the onion turns clear, stirring frequently.

While the onion and garlic are cooking, slice the potato chunks into 1/4-inch thick slices. Be careful because they might still be very hot. You may want to use a fork rather than your fingers to hold them while you slice them. Pour another 2 to 3 tablespoons of oil into the pan and add the potato slices and broccoli, spreading them all around in the skillet, making sure they get a good coating of oil.

Reduce heat to medium and cook for about 7 minutes, checking often to prevent scorching.

Sprinkle the sliced sausage and mushrooms over the potato mixture. Use a spatula to turn everything over so that the sausage and mushrooms are now on the bottom. Season with salt and pepper to taste. If needed, drizzle another bit of olive oil over the potatoes, but not too much. If you prefer crunchier potatoes, cook for another 6 to 8 minutes uncovered. If you like them softer, cover the skillet loosely so that steam can escape, and cook for the same amount of time.

To finish it off, stir it all up and sprinkle the grated cheese over the whole thing. Cover and cook until the cheese has melted.

Serve piping hot with sour cream, salsa, or just plain mayonnaise.

This is one of those easy, low-cost meals that sounds so simple but tastes so good, especially on a cold, wet winter day. The next time you want to serve up a big dish of comfort, give it a try!