Overstuffed Pumpkin With Cornbread Apples And Turkey Sausage With Sauvignon Blanc Recipes

OVERSTUFFED PUMPKIN WITH CORNBREAD, APPLES AND TURKEY SAUSAGE WITH SAUVIGNON BLANC

Steps:

• Preheat oven to 350 degrees F.
• Cut off the lid of the pumpkin and set it aside. Pull out the seeds and strings from inside the pumpkin. Brush the inside flesh with melted butter, season with salt and pepper. Place pumpkin on a roasting rack set inside a pan; bake for 15 minutes.
• In a large skillet, heat oil over moderate heat. Add onion, celery, garlic, apples, celery seed, and fennel seed. Sprinkle in orange zest and 2 tablespoons each parsley and sage. Cook, stirring often, until fragrant, about 3 minutes. Season with salt and pepper. Add the ground sausage, breaking up the meat with a wooden spoon, and brown until no longer pink, about 10 minutes. Deglaze the pan with wine, cook down 2 minutes to evaporate the alcohol. Stir in the cream, check seasoning.
• Scrape the sausage mixture into a large bowl and fold in the cornbread. Gradually blend in the eggs and chicken broth, until the stuffing is evenly moistened. Add remaining parsley and sage. Fill the pumpkin with stuffing, return to the oven, and bake 20 minutes until the eggs are cooked and the stuffing has a little lift. Serve stuffing in the pumpkin bowl topped with lid.

OVERSTUFFED PUMPKIN WITH CORNBREAD, APPLES AND TURKEY SAUSAGE WITH SAUVIGNON BLANC

Steps:

• Preheat oven to 350 degrees F.
• Cut off the lid of the pumpkin and set it aside. Pull out the seeds and strings from inside the pumpkin. Brush the inside flesh with melted butter, season with salt and pepper. Place pumpkin on a roasting rack set inside a pan; bake for 15 minutes.
• In a large skillet, heat oil over moderate heat. Add onion, celery, garlic, apples, celery seed, and fennel seed. Sprinkle in orange zest and 2 tablespoons each parsley and sage. Cook, stirring often, until fragrant, about 3 minutes. Season with salt and pepper. Add the ground sausage, breaking up the meat with a wooden spoon, and brown until no longer pink, about 10 minutes. Deglaze the pan with wine, cook down 2 minutes to evaporate the alcohol. Stir in the cream, check seasoning.
• Scrape the sausage mixture into a large bowl and fold in the cornbread. Gradually blend in the eggs and chicken broth, until the stuffing is evenly moistened. Add remaining parsley and sage. Fill the pumpkin with stuffing, return to the oven, and bake 20 minutes until the eggs are cooked and the stuffing has a little lift. Serve stuffing in the pumpkin bowl topped with lid.

FARFALLE WITH TURKEY SAUSAGE, PEAS AND MUSHROOMS

Steps:

• In a large pot, bring 6 quarts of salted water to a boil.In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

PUMPKIN CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
• Combine cornmeal, flour, baking powder, cinnamon, and allspice together in a bowl.
• Whisk soy milk, sour cream, pumpkin, oil, agave nectar, and egg together in a bowl until smooth. Mix cornmeal mixture into soy milk mixture until batter is smooth; pour into the prepared dish.
• Bake in the preheated oven until the top springs back when gently touched and edges are brown, 25 to 30 minutes.

PUMPKIN CORN BREAD

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. If desired, serve with pumpkin butter.

OVERSTUFFED PUMPKIN WITH CORNBREAD, APPLES AND TURKEY SAUSAGE WITH SAUVIGNON BLANC

Steps:

• Cut off the lid of the pumpkin and set it aside. Pull out the seeds and strings from inside the pumpkin. Brush the inside flesh with melted butter, season with salt and pepper. Place pumpkin on a roasting pan and bake in a preheated 350 degree oven for 15 minutes.In a large skillet, heat oil over moderate heat. Add onion, celery, garlic, celery seed, fennel seed and 2 tablespoons each parsley and sage. Cook, stirring often, until fragrant, about 3 minutes. Season with salt and pepper. Add the apples and cook 2 minutes. Add the ground sausage, breaking up the meat with a wooden spoon, and brown until no longer pink, about 10 minutes. Deglaze the pan with wine, cook down 2 minutes to evaporate the alcohol. Stir in the cream, check seasoning.Scrape the sausage mixture into a large bowl and fold in the cornbread. Gradually blend in the eggs and chicken broth, until the stuffing is evenly moistened. Add remaining parsley and sage. Fill the pumpkin with stuffing, return to the oven and bake 20 minutes until the eggs are cooked and the stuffing has a little lift. Serve stuffing in the pumpkin bowl topped with lid.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

SAUSAGE-PUMPKIN CORNBREAD STUFFING

Steps:

• In a large skillet over medium heat, cook the sausage and jalapenos, breaking up the meat and cooking until it is no longer pink; drain the fat.
• Add the cornbread.
• Fold in the pumpkin, broth, cranberries, and sage (Can be made up to 1 day ahead. Cover and refrigerate).
• For drier stuffing, omit the broth.