Garlic Sauteed Spinach

Rice with Goodies

 

By: DOREENF 

"This dish is a great way to use up leftover turkey. All sorts of goodies - sweet and savory - are tossed together with bacon, turkey and rice to create a wild flavor sensation. Get creative and add your own goodies!"

 

 

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Ingredients

• 3 cups water
• 1 1/2 cups uncooked white rice
• 3 slices bacon
• 1/2 onion, chopped
• 2 stalks celery, diced
• 1 carrot, chopped
• 1/2 cup peas
• 1 cup fresh mushrooms, sliced
• 1/2 cup slivered almonds
• 1/2 cup raisins
• 1 Granny Smith apple - peeled, cored and diced
• 1 cup cooked, chopped turkey meat
• 1 teaspoon chicken soup base
• 3 tablespoons soy sauce
• 1/2 cup chopped parsley
• ground black pepper to taste

Directions

1. In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
3. Mix the onion, celery, carrot, peas, mushrooms, almonds, raisins and apple into the skillet. Slowly cook and stir over medium heat until tender.
4. Mix in the turkey, chicken soup base, soy sauce, parsley and pepper. Mix in the rice. Serve hot.

Hazel's Cranberry Sauce

prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

 

Ingredients

• 2 cups apple cider
• 1 1/2 cups white sugar
• 1/2 cup packed dark brown sugar
• 2 1/2 teaspoons ground allspice
• 3/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 (12 ounce) bags fresh or frozen cranberries

Directions

1. In a saucepan, stir together the apple cider, white sugar, brown sugar, allspice, cloves, nutmeg and cranberries. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, until most of the cranberries have popped. Continue cooking until the consistency is thick.
2. Ladle into sterile jars to within 1/2 inch of the rim, seal with lids and rings. Process in a simmering water bath for 10 to 15 minutes to seal, or just transfer to containers, cool, and refrigerate. It will last at least a week if it can escape being gobbled up!

Yummy Sweet Potato Casserole

Prep Time:
30 Min

Cook Time:
30 Min

Ready In:
1 Hr 

Ingredients

• 4 cups sweet potato, cubed
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
•  
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Roasted Potatoes with Greens

By: Lisa Nichols 

"Roasted potatoes mingle with fresh spinach in a sauce of garlic, butter, sea salt and fresh rosemary. Finish with a drizzle of olive oil and/or a good shredded hard cheese like Parmesan or Pecorino if you like."

 

Prep Time:
10 Min

Cook Time:
30 Min

Ready In:
40 Min

Ingredients

• 6 small red potatoes, quartered
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• sea salt and ground black pepper to taste
• 1 cup fresh spinach leaves

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper.
3. Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted. 

 

Cooking with Italian Sausage Episode 8: Stuffing

From: JohnsonvilleKitchens  | Oct 3, 2011  | 13,918 views

In this week's episode of Cooking with Italian Sausage, Janie talks about how making the Italian Sausage Calzones for her block party went. Then, with Thanksgiving approaching, Janie and Wini make some stuffing using Johnsonville Mild Italian Sausage. Is Wini finally ready to admit her love for sausage?
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Italian All Natural Ground Sausage Stuffing

WHAT YOU NEED
1 pkg. Johnsonville® Mild Italian Sausage (Ground or de-cased links)
1/4 cup olive oil, separated
2 loaves focaccia bread (12 oz. each), cut into 1-in. cubes
1 tsp coarse ground pepper
1 cup Parmesan cheese, shredded
1 small green pepper, diced
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup pimiento-stuffed olives, chopped
5 large leaves fresh basil, chopped
2 garlic cloves, minced
2 eggs
1 1/2 cups water or white wine
1/4 cup butter, cubed

PREPARATION
In a skillet, cook and crumble sausage in 1 tbsp. olive oil until no longer pink; set aside. In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat. Transfer to a greased 15-in. x 10-in. baking pan. Bake at 350oF for 10 minutes or until crisp and a lightly browned, stirring once. Remove pan to a wire rack to cool slightly. In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat. Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350˚F for 35-40 minutes or until hot.
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