Sausage 'n Sage Butter Top Stuffing ~ by D'Lynn

Sausage n Sage Butter Top Stuffing

1 Bag of bread crumbs (I used seasoned Marie Callendars)

2 rolls of Jimmy Dean SAGE Sausage (or if you like it spicy use 1 of sage and 1 of HOT Spice)

1 cup butter

2-3 cups of chicken or turkey broth

1 cup of chopped celery

1 cup of chopped onion

1 Tbsp Olive oil

2 – 3 Tbsp of Sage

Salt and pepper to taste

2 Tbsp of freshly minced garlic

Preheat oven to 350 degrees

 

In a medium pan brown the sausage with the minced garlic.

In a large dutch oven, heat olive oil and sweat the onions and celery.  Sprinkle the sage, salt and pepper over the veggies and then add ¾ cup of butter to melt.   Add the sausage and garlic to the veggies and mix.  Start with adding a couple cups of broth and mix until moist, add more broth to get the right texture.

Spoon mixture into a 9x13 baking dish, do not pack.  Seal with foil.

Bake for 40 min at 350 degrees.

Take out and remove the foil, add remaining butter in pats over the top, return to oven for another 5-7 minutes.

ENJOY!  Gobble Gobble

Manicotti Italian Casserole ~ by Sarah

I found this on AllRecipes.com and it was a big hit with my family.  So delicious!  And easy, too!

*I have no idea why it is named this...it doesn't really resemble manicotti at all!


Ingredients:
1 pound rigatoni pasta
1 pound ground beef
1 pound Italian sausage (I used "Hot" and it wasn't too spicy at all)
1 (8 ounce) can mushrooms, drained OR 1 package fresh mushrooms, sauteed
2 (32 ounce) jars spaghetti sauce
1 1/2 pounds shredded mozzarella cheese
thinly sliced pepperoni


Directions Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside. Meanwhile, brown ground beef and Italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a large bowl. Stir mushrooms, spaghetti sauce, and cooked pasta into bowl and mix with meat.   Pour mixture into large baking dish.  Sprinkle cheese and pepperoni over the top. Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.

Potato and Sausage Soup ~Molly

I'm minorly obsessed with kale right now. It might be my new favorite vegetable. I fry it until it's crispy and put it in wraps. I chop it up and add it to scrambled eggs. I search for recipes that use it instead of studying for my Money and Banking midterm. Finding this recipe on epicurious.com was totally worth the B-.
I don't have a picture, so use your imagination. It looks like a broth-based soup. With chunks of potato, sausage, chickpeas, and kale. If you want to get fancy, add a piece of italian bread with butter on it. You could also find the recipe on Epicurious. It's actually called Kale and Chickpea Soup, but I knew none of you would read this recipe if that's what I titled this post.


Ingredients:

• 1 medium onion, chopped (1 cup)
• 2 garlic cloves, chopped
• 1 bay leaf
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 3 red potatoes(3/4 lb), cut into 1/2-inch pieces
• 3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped (4 cups)
• 3 1/2 cups reduced-sodium vegetable broth (28 fl oz)
• 2 cups water
• 1 (14-oz) can chickpeas (aka garbanzo beans), rinsed and drained
• 1/4 lb sausage, diced and browned (I used smoked bratwurst)
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• Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper.
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• Note from Kelsey:  
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• I made this soup for my family and a couple of young "cowboys".  They all loved it, even the kids!  It is definitely something I will make again.  It smelled so good when it was cooking!  I served it with grilled ham and cheese sandwiches and a green salad.  I took a picture so I could add it to Molly's original blog post. 
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