Sausage and Apple Herb Stuffing

Here is a great stuffing recipe for Thanksgiving that comes from Pampered Chef.

1/2       lb bulk pork sausage
1/2       cup (1 stick) butter or margarine
1 1/2    cups sliced celery
1 1/2    cups chopped onion
1          package (14 ounces) herb-seasoned cubed stuffing
1/2       cup sweetened dried cranberries
1/2       cup coarsely chopped apples
1          tbsp Rosemary Herb Seasoning Mix
2          cans (14.5 oz each) chicken broth

Directions:

Preheat oven to 350ºF. Place sausage into (10-in.) Skillet; cook over medium heat 3-5 minutes or until no longer pink, breaking into crumbles. Remove Skillet from heat and transfer sausage to paper towel-lined plate. (Do not drain Skillet.)

Add butter to Skillet; heat over medium heat 1-3 minutes or until foamy. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender.

In Mixing Bowl, combine stuffing, cranberries, apples, seasoning mix and sausage. Add vegetable mixture and broth; toss until moistened. Spoon stuffing into Baker. Cover and bake 30 minutes. Carefully remove lid using oven mitts, lifting away from you; bake an additional 30 minutes or until stuffing is golden brown and heated through.

Yield: 16 servings

Nutrients per serving: Calories 210, Total Fat 10 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 27 g, Protein 6 g, Sodium 720 mg, Fiber 3 g

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Skillet Lasagna

Ingredients

1          jar (24-26 oz or 680-700 mL) marinara sauce
3          cups (750 mL) water
8          oz (250 g) lasagna noodles
1          lb (500 g) bulk hot Italian turkey sausage or sausage links, casings removed
2          garlic cloves, pressed
2          oz (60 g) Parmesan cheese
2          tbsp (30 mL) chopped fresh parsley, divided
1          cup (250 mL) fresh whole milk ricotta cheese
1/2       cup (125 mL) shredded mozzarella cheese
1/4       tsp (1 mL) coarsely ground black pepper
Additional grated Parmesan cheese (optional)

Directions

Combine sauce and water in (12-in./30-cm) Skillet. Cover; bring to a boil.

Meanwhile, wrap noodles in clean kitchen towel and break crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally.  As noodles cook, place sausage into (10-in./25-cm) Skillet; cook and stir over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking into crumbles using Mix ‘N Chop. Add pressed garlic; cook 1 minute. Remove from heat. Stir sausage into noodles and sauce.  Meanwhile, grate Parmesan cheese using Cheese Grater. Chop parsley using Santoku Knife; set aside 1 tbsp (15 mL) parsley for garnish. Combine cheeses, remaining parsley and black pepper in Classic Batter Bowl. Scoop cheese mixture over noodles using Medium Scoop. Cover Skillet and simmer gently 3-5 minutes or until cheese is melted and ricotta mixture is heated through.

To serve, sprinkle lasagna with reserved parsley and additional Parmesan cheese, if desired.

Yield: 6 servings

Nutrients per serving: Calories 470, Total Fat 21 g, Saturated Fat 9 g, Cholesterol 80 mg, Carbohydrate 41 g, Protein 30 g, Sodium 1200 mg, Fiber 3

S’more Cups

The campfire is optional–these little treats can be enjoyed anywhere.

Ingredients

7          whole graham crackers (1 cup/250 mL finely crushed)
1/4       cup (50 mL) powdered sugar
6          tbsp (90 mL) butter, melted
4          bars (1.55 oz or 43 g each) milk chocolate candy, divided
12        large marshmallows

Directions

Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using a rolling pin. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Using small scoop, place scant scoop of crumb mixture in each cup of Mini-Muffin Pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to Stackable Cooling Rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups

Nutrients per serving: (1 cup) Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Carbohydrate 11 g, Protein 1 g, Sodium 60 mg, Fiber 0 g