In my previous post about the yummy summer Italian stew recipe that we got from Uncle Charlie I said I was going to freeze some to see how it held up.
Verdict: it freezes and then reheats just perfect!
We didn't try and reheat it from frozen - deciding instead to let it thaw in the refrigerator first but it's been great. The fat from the sausage has definitely congealed out which looks gross but, of course, disappears once warmed. Or you could just use a less fatty sausage.
And I discovered a near perfect accompaniment if you want to add a little cracker-y crunch - Parmesan Goldfish. YUM!
That's a good idea about adding goldfish- love it!
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