Receipe: Apple-Walnut Sausage Stuffing & Roasted Vegetable Medley
Apple-Walnut Sausage Stuffing
5 celery rib, thinly sliced
2 medium onions, chopped
3 teaspoons rubbed sage
2 teaspoons dried thyme
1 cup butter, cubed
3/4 cup grated Parmesan Cheese
1/3 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1 pound bulk Italian sausage
16 cups cubed day-old bread
5 medium tart apples, peeled and thinly sliced (Note: Chop them too!)
1 can (14 1/2 ounces) chicken broth
1 1/2 cups chopped walnuts
In a large skillet, saute the celery, onions sage, and thyme in butter until vegetables are tender. Transfer to a very large bowl; cool slightly. Stir in the Parmesan cheese, parsley, salt and pepper; set aside.
In the same skillet, cook sausage over the medium heat until no longer pink; drain. Add to the celery mixture. Add the bread cubes, apples, broth, and walnuts; toss to coat.
Transfer to a greased 3qt. baking dish (dish will be full). Cover and bake at 350 degrees for 25 minutes. Uncover; bake 10-15 minutes longer or until heated through and lightly browned.
Roasted Vegetable Medley
3 Yukon Gold Potatoes, cut into small wedges
2 medium sweet red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, quartered
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
In a large bowl, combine the potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk the oil, vinegar and seasonings. Pour over vegetables and toss to coat.
Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 450 degrees for 30-40 minutes or until tender, stirring occasionally.
5 celery rib, thinly sliced
2 medium onions, chopped
3 teaspoons rubbed sage
2 teaspoons dried thyme
1 cup butter, cubed
3/4 cup grated Parmesan Cheese
1/3 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1 pound bulk Italian sausage
16 cups cubed day-old bread
5 medium tart apples, peeled and thinly sliced (Note: Chop them too!)
1 can (14 1/2 ounces) chicken broth
1 1/2 cups chopped walnuts
In a large skillet, saute the celery, onions sage, and thyme in butter until vegetables are tender. Transfer to a very large bowl; cool slightly. Stir in the Parmesan cheese, parsley, salt and pepper; set aside.
In the same skillet, cook sausage over the medium heat until no longer pink; drain. Add to the celery mixture. Add the bread cubes, apples, broth, and walnuts; toss to coat.
Transfer to a greased 3qt. baking dish (dish will be full). Cover and bake at 350 degrees for 25 minutes. Uncover; bake 10-15 minutes longer or until heated through and lightly browned.
Roasted Vegetable Medley
3 Yukon Gold Potatoes, cut into small wedges
2 medium sweet red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, quartered
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
In a large bowl, combine the potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk the oil, vinegar and seasonings. Pour over vegetables and toss to coat.
Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 450 degrees for 30-40 minutes or until tender, stirring occasionally.