SAUSAGE-AND-VEGETABLE STEW
Provided by Food Network Kitchen
Categories main-dish
Time 46m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.
- Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
- Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.
MAKE-AHEAD SAUSAGE STUFFING
Stress less at the holidays by getting your stuffing halfway done before T-Day. Simply prepare the bread cubes, sausage and vegetables, then stop and freeze. Finish and bake it on the big day. Once you have the prep in the bag, the rest is easy.
Provided by Food Network Kitchen
Categories side-dish
Time 2h35m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up into bite-sized pieces, until it is browned and cooked through, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
- Melt 5 tablespoons of the remaining butter in the skillet. Add the onions, celery, sage, thyme, 1 teaspoon salt and several grinds of pepper, and cook, stirring frequently, until the onions and celery are soft and lightly browned, about 10 minutes. Add the mixture to the bowl with the sausage; add the bread cubes, and toss to coat.
- Let the bread-sausage mixture cool to room temperature. Transfer it to a resealable plastic bag, label and date, and freeze for up to 2 weeks.
- To serve, preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Heat the stock and 4 tablespoons of the remaining butter in a saucepan over medium-high heat until the butter melts. Whisk the eggs and parsley together in a large bowl. Break the frozen stuffing with your hands into smaller chunks, add to the bowl and toss. Add the stock-butter mixture, and toss to combine. Transfer to the prepared baking dish, and dot with the 2 remaining tablespoons butter. Cover tightly with foil, and bake until the stuffing is hot, 50 minutes to 1 hour. Uncover and continue to bake until golden brown on top, about 20 minutes more. Serve warm.
EASY SAUSAGE STUFFING (MAKE AHEAD)
It wouldn't be the holidays without it! My mom's recipe and an easy holiday tradition using packaged stuffing mix. The first steps can be done ahead of time and refrigerated.
Provided by MommyMakes
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare a small dice of celery and onion, and saute with butter until soft.
- Remove from pan and reserve. Add crumbled sausage to pan and cook through.
- Drain sausage on paper towels and combine with celery mixture. This can now be refrigerated until you are ready to stuff the turkey.
- When you are ready to stuff the turkey combine celery mixture, sausage, stuffing mix and sage in a large bowl.
- Add chicken broth a little at a time just until stuffing is moist, not mushy or runny.
- Rinse turkey and empty the cavity. Place turkey in roasting pan.
- Fill the body cavity with stuffing mixture. Also fill the cavity at the neck under the skin with stuffing. Pat any additional stuffing between the turkey legs. Prepare turkey as desired.
- To cook in a casserole dish instead of stuffing the turkey, place stuffing mixture in a greased casserole dish and bake according to package directions. If stuffing is drying out dot with butter and add small amounts of broth to moisten.
MAKE-AHEAD SAUSAGE AND VEGGIE BOWLS
Make weekday lunch-prep a breeze with this sheet pan sausage and veggie meal while cooking up a pot of rice! This is so versatile; you can use different veggies, or use quinoa instead of rice. You can drizzle with Italian dressing or add some hot sauce. The possibilities are endless! Refrigerate for up to 5 days.
Provided by France C
Categories Roasted Brussels Sprouts
Time 45m
Yield 5
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cover a large 12x17-inch baking sheet with aluminum foil and grease with cooking spray.
- Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add brown rice and saute for 2 to 3 minutes. Add water and salt. Cover and simmer over medium-low heat until water is absorbed, 20 to 30 minutes.
- Meanwhile, place sausages on one end of the baking sheet. Place onion next to the sausages. Place Brussels sprouts next to onion. Sprinkle garlic powder, salt, and pepper over vegetables. Drizzle with 1 1/2 tablespoons oil. Toss to coat.
- Roast in the preheated oven for 10 minutes. Remove baking sheet from the oven. Stir vegetables and turn sausages over. Add bell pepper to the baking sheet and drizzle with remaining 1/2 tablespoon olive oil. Season with salt and pepper. Toss to coat. Return to the oven for an additional 10 minutes. Let cool.
- Slice sausages into bite-sized pieces. Divide brown rice, vegetables, and sausage pieces evenly among the 5 containers. Top with Parmesan cheese.
Nutrition Facts : Calories 451.7 calories, Carbohydrate 47.8 g, Cholesterol 66.9 mg, Fat 19.3 g, Fiber 5.7 g, Protein 24.2 g, SaturatedFat 4.6 g, Sodium 1251.6 mg, Sugar 3.8 g
MAKE AHEAD SAUSAGE, CHEESE, AND POTATO EGG BAKE
Make and share this Make Ahead Sausage, Cheese, and Potato Egg Bake recipe from Food.com.
Provided by Linzi Jordan
Categories One Dish Meal
Time 9h30m
Yield 1 casserole, 12 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 13x9" pan,.
- In a skillet, cook sliced sausage until it starts to brown- about 5-7 minutes.
- Drain sausage if necessary.
- Add chopped onion, cook 2 minutes.
- Add chopped green and red peppers, cook 1 minute.
- Add three cloves finely chopped garlic and cook for about 30 more seconds.
- Spread half of the potatoes onto the bottom of your cake pan, salt and pepper to taste.
- Spread on half of your sausage mixture.
- Spread on 1 cup of cheddar cheese and 1/2 cup mozzarella cheese.
- Repeat layers.
- In another bowl, mix together to eggs and milk, salt and pepper.
- Pour the eggs onto the layers and let sit in the refridgerator for 8 hours.
- Cook in the oven on 350 for 1 hour and 30-40 minutes.
- Let stand 5 minutes before cutting.
Nutrition Facts : Calories 349.1, Fat 24.4, SaturatedFat 10.7, Cholesterol 238.4, Sodium 571.7, Carbohydrate 12.3, Fiber 1.6, Sugar 2.3, Protein 19.4
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