Sausage Cranberry Pecan Stuffing

Friends and family People love my homemade stuffing (dressing) and it's always a big hit every year. I make it the way I personally think dressing should taste and it comes out just perfect every single time. Not too many people know my secret. You see I don't like big chunks of wet soggy bread in my stuffing so I use the seasoned mix of breadcrumbs from a store bought stuffing mix. Then I add my own flavors and good things to make it perfect! You will be amazed at how this simple shortcut turns out incredible flavors in a this homemade stuffing!


Sausage Cranberry Pecan Stuffing

1 pound sweet Italian sausage or you can use a full roll of sage flavor Jimmy Dean breakfast sausage
2 (6 oz) boxes of Turkey or Chicken Stove Top stuffing
3 cups of chicken or turkey broth
1/2 cup butter (one stick)
1 cup onions, diced
1 cup celery, diced
1/2 cup carrots, diced
1/2 cup water (if necessary)
1 cup pecans, chopped
1/2 cup Craisins or sweet dried cranberries
1 cup of Fuji or Gala Apple, diced very small (optional)

Preheat oven to 350 degrees. Grease a 9 x 13 baking dish with butter and set aside. In a small dry skillet, saute pecans over low heat for about 5 minute until lightly toasted and set aside. In a large skillet brown sausage that has been removed from casings. Drain off fat. Add onions, celery and carrots and saute until vegetables are tender and set aside.
























In a a very large saucepan or dutch oven, add broth and butter and heat until boiling. Turn down heat and add the seasoned breadcrumbs from stuffing mix and mix well until crumbs have completely absorbed the liquid. Use the additional water if you think you need it. If there is a seasoning packet with your stuffing mix, add that too.
























Add in the sausage and vegetables. Add in pecans and cranberries and apples if you choose to use them. Mix well to combine all ingredients. Pour mix into prepared pan and cover with foil. Bake for 30 minutes and then uncover and bake 15 minutes or until the top is slightly crisp and the stuffing is heated through.
























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Ham and Cheese Stromboli

 

  

Why make a plain ol’ ham and cheese sandwich when you can make this wonderful Stromboli in minutes.  So much better…so worth the effort.  This five ingredient Ham and Cheese Stromboli is filled with ham,  cheese, bacon and green onions. The combination of flavors is out of this world! Warm French bread filled with delicious ham and oozing with cheesy goodness! 

 Ham and Cheese Stromboli

1 can (11 ounces) Pillsbury refrigerated crusty French loaf 

6 ounces thinly sliced Black Forrest deli ham 

3 green onions, sliced 

8 bacon strips, cooked and crumbled 

8 slices white American Cheese

Honey mustard or regular mustard

2 tablespoons melted butter

Poppy seeds, optional 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350 degrees.  Line your baking sheet with parchment paper and then spray with non-stick spray.

 

 

 

 

 

 

 

 

 

 

 

 

 

Unroll dough into a rectangle on a prepared baking sheet. Brush your honey mustard on the top of the dough spreading end to end. 

 

 

 

 

 

 

 

Place your ham on top of the mustard to within about a half an inch from the edges.  I like to add quite a bit of ham so load it on! 

 
 

 

 

 

 

 

 

 

 

 

 

 

Next, sprinkle the top evenly with the bacon.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle the top evenly with the fresh onions. I used only the green part.

 

 

 

 

 

 

 

 

 

 

 

 

Lay your cheese slices on top.  You can use any cheese but make sure it is soft enough to roll up.  

 

 

 

 

 

 

 

 

 

 

 

 

 

Roll the dough (jelly-roll style), starting with one of the long sides. Pinch seam to seal and tuck ends under. Place seam side down on baking sheet.  In this picture I took the cheese off just so you can see how to roll it.

 

 

 

 

 

 

 

 

 

 

 

Brush top with melted butter and sprinkle poppy seeds on top. 
With a sharp knife, cut several 1/4-in.-deep slits on top of loaf. 

 

  

 

 

 

 

 

     

 

 

    

 

 

Bake 20-30 minutes or until golden brown. 

 

 

 

 

 

 

 

 

 

 

 

Cool slightly before slicing. 

 

 

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Chicken Scampi

Chicken Scampi 

 

 

 

 

 

 

 

 

 

 

 

 

Lightly breaded chicken pieces fried to golden brown and then combined with pasta in a lemon garlic butter sauce. Who says you have to make Scampi with Shrimp?  Chicken is perfect for this dish.  This is so fresh and light and always a big hit with friends and family.

 Chicken Scampi

3 tablespoons flour

1 teaspoon Italian seasoning

1 ½ lbs. boneless skinless chicken breast cut in bite size pieces

2 tablespoons olive oil

4 tablespoon butter

4 cloves garlic minced

¾ cup dry white wine 

⅛ teaspoon red pepper flakes

12 ounces thin spaghetti

2 tablespoons lemon juice

¼ cup chopped parsley

⅔ cup grated Parmesan Cheese

Salt and pepper to taste

 

 

 

 

 

 

 

 

 

Whisk together the flour and Italian seasoning. Dry the chicken pieces with paper towels. The drier the better so they fry up golden. Dredge the chicken pieces in the flour mixture.

 

 

 

 

 

 

 

 

 

 

 

Heat the olive oil in a large skillet over medium heat. Add the chicken pieces in a single layer and cook until browned on both sides. Cook until the chicken is cooked through. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer the chicken pieces to a bowl or plate.

 

 

 

 

 

 

 

 

 

 

 

 

Melt the butter in the same skillet over medium low heat. Add the garlic and cook for 1 minute while stirring continuously. Carefully add the wine and red pepper flakes. 

 

 

 

 

 

 

 

 

 

 

 

 

Return the heat to medium and cook until it is reduced by half. Make sure you scrape the bottom of the pan to get the brown bits off. Meanwhile bring a large pot of water to a boil and cook the spaghetti according to package directions. Drain well.

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove the skillet from the heat and whisk in the lemon juice. Add the chicken back to the skillet cooking for just a minute to warm it up. 

Add the well-drained pasta to a large serving bowl and pour the sauce and the chicken over the top. Sprinkle with freshly grated Parmesan cheese and toss to coat. 

 

 

 

 

 

 

 

 

 

 

 

 

 Season with salt and pepper to taste. Add lemon slices and a little sprinkle of parsley. For best results serve promptly.

 

 

 

 

 

 

 

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Simple Skillet Sausage and Potatoes

 

Simple Skillet Sausage and Potatoes

I’ve been known to take some shortcuts and produce some pretty memorable meals but this is ridiculous!  I overdid it this time.  I really took some shortcuts this time.  No need to peel potatoes. No need to even season this dish.  No need to stand over a hot stove.   Just three ingredients and about 10 minutes and you have a dish you will make over and over again.  It’s just that good!  It’s the perfect dish for Fall!

Simple Skillet Sausage and Potatoes

1 bag Simply Potatoes Diced Potatoes with Steakhouse seasoning 

1 lb. Smoked Kielbasa Sausage, sliced in ¼ inch rounds 

2 cups shredded Monterrey Jack Cheese

Heat about a tablespoon of oil in a large skillet over medium high heat.  Pour in the steakhouse potatoes and sauté until lightly golden. 

Add in the sausage and continue to cook both the potatoes and sausage until both are lightly crisp and brown. About 5-7 minutes.

Sprinkle cheese all over the top and cover with lid for about 2 minutes until the cheese is melted.

Sit back and relax and enjoy a wonderful shortcut meal that took you all of 10 minutes to make! 

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