sausage

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Stuffin’ Muffins

Published November 18, 2013 by jenmatteson

Do you ever get your hopes up for some kind of leftovers, only to find out your sig other (or kids) have finished it off without your knowledge?  More on this in a minute.

Sausage and Apple Stuffing bites

Stuffing is my favorite part of Thanksgiving dinner.  I generally prefer a vegetable stuffing, but I don’t mind stepping outside the box a little and adding a little sausage.  It’s Nate’s favorite…just ask Momma Marsha 😉  Unfortunately (and fortunately for my waistline) the only time of year that I eat stuffing is on (or near) Thanksgiving – and plus leftovers, if there are any!  I came across this stuffing appetizer recipe in Food and Wine and had to try it.  It’s basically stuffing in a muffin, hence “stuffin’ muffins”!  Lame, I know.

Sausage and Apple Stuffing Bites

I made these for my girlfriend and myself on Halloween to snack on before we enjoyed our spaghetti squash soup with mushrooms.  I loved them, and lucky for me, they didn’t all come out of the muffin pan in one piece.  Seeing as though I couldn’t possible serve non whole muffins, I got to have a small snack before she got there 😛  Between the two of us, we ate about 6 of these suckers, meaning there were ample amounts of leftovers.  I ate two.  Nate polished the rest of them off as a lunch over the weekend 😦  I was sorely disappointed as I counted on one or two on Sunday night, only to have my hopes and dreams dashed when he told me there were no more left.

Sausage and Apple Stuffing Bites

Long story short (too late), I loved these stuffing bites.  I thought the hot turkey sausage was a perfect complement to the sweet-tart apple.  Certainly any kind of sausage would work, pork, turkey, chicken – sweet or spicy.  These would be an excellent appetizer at any party over the holidays.  Everyone loves stuffing!!

Sausage and Apple Stuffing Bites

Sausage-and-Apple Stuffing Bites

Source: Adapted from Food and Wine
Servings: Makes 24 mini muffins

Ingredients:

cooking spray
4 oz white country bread, cut into 1/2-inch cubes (about 3 cups)
1/4 cup olive oil salt and pepper
2 tbsp unsalted butter
2/3 cup finely
chopped onion
2/3 cup finely chopped celery
1/2 pound hot Italian turkey sausage (use your favorite sweet or hot sausage, turkey or pork will be fine)
6 cloves garlic
3/4 tsp sage
1 small Granny Smith apple, peeled and finely chopped
4 large eggs, beaten
2 tbsp low-sodium chicken broth

Directions:

1. Preheat oven to 350 degrees.  Grease mini-muffin pan with cooking spray.

2. On a baking sheet, toss the bread with 2 tbsp of olive oil; season with salt and pepper.  Bake for about 10  minutes, until bread is toasted.  Transfer to a bowl and set aside.

3. In a large skillet, melt the butter in the remaining 2 tbsp of oil.  Add onions and celery and cook over moderately  high heat, until golden, about 5 minutes, stirring occasionally.  Add sausage, garlic and sage, stirring and breaking up the meat, until no pink remains, about 5 minutes.  Remove from heat.  Add sausage mixture, apple, eggs and broth to croutons and mix until all ingredients are evenly distributed; season with salt and pepper.  Let stand for 5 minutes.

4. Pack the stuffing into the muffin cups and bake for 20 to 25 minutes, until golden and slightly crisp on the top.  Set pan on wire rack and let cool for 5 minutes.  Loosen the muffins with a sharp paring knife and left them out.  Serve warm.

Sausage and Pumpkin Pasta

Published October 2, 2012 by jenmatteson

I had an open can of pumpkin that I wanted to use up, but since my house was filled with desserts from the weekend, I didn’t want to make anything else sweet.  I decided to go with Nicole’s sausage and pumpkin pasta.  I know it sounds a little out there, and I thought so too, but I loved every other ingredient in this recipe, and I’m adventurous, so why not try it?

I wasn’t so confident about Nate though, so I didn’t disclose what we were having for dinner until he was actually eating it.  He saw the turkey sausages in the fridge thawing out, and asked if we were having brats for dinner.  I said, “no”.  Later, he again asked about the “brats” in the fridge.  I told him it was none of his business, though I could sense he was really getting excited for “brats”.  Finally, I had to break his little heart and tell him that the “brats” in the fridge were turkey sausages and were for dinner.  To his credit, turkey sausages do look a lot like brats.

The pasta was really great!  I was surprised, and actually expected it to be a little more pumpkiny, but the sausage really was the star of the show.  Perhaps this was because I like to buy the hot turkey sausages, but still, I thought the pumpkin would have been more prominent.  Nate and I both had a second small serving it was so tasty.  I think next time I would use just a little more sage, but beyond that, it was curiously delicious.

Sausage and Pumpkin Pasta

Source: Adapted from Prevention RD
Servings: 4

12 oz whole wheat pasta
1/2 lb italian turkey sausage
1 medium onion, chopped
8 oz mushrooms, sliced
4-6 cloves garlic
1/2 cup low sodium chicken broth
1/2 cup white wine
1 cup canned pumpkin
1 tsp rubbed sage
salt and pepper
1/4 cup parmesan cheese

Directions:

1. Cook pasta according to package directions.  Drain and set aside.

2. Spray a deep skillet with olive oil and heat over medium heat.  Add sausage and onion and cook until sausage is almost cooked through.  Add mushrooms and garlic.  Cook for another 2-3 minutes.  Drain juices if necessary.

3. Add chicken broth, wine, pumpkin, sage, salt and pepper.  Bring to a boil, then reduce heat and simmer for 5-6 minutes.

4. Spoon mixture over pasta, garnish with parmesan cheese and serve.

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