Sausage Mushroom And Cranberry Tart Recipes

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SAUSAGE-MUSHROOM CRANBERRY TART



Sausage-Mushroom Cranberry Tart image

BREAKFAST WINNERJoyce Conway, Westerville, OhioJoyce is always experimenting in the kitchen and loves to bring this recipe to football parties.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 11

1 sheet refrigerated pie pastry
1 package Regular Flavor Jimmy Dean® Pork Sausage
1-1/2 cups sliced fresh mushrooms
1-1/2 cups sliced baby portobello mushrooms
3 tablespoons butter
2 eggs, beaten
1-1/2 cups (6 ounces) shredded Gruyere or Swiss cheese
3/4 cup dried cranberries, divided
1/2 cup heavy whipping cream
3 tablespoons minced fresh parsley
2 green onions, sliced

Steps:

  • Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Set aside pastry trimmings. Place on a baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Cool on a wire rack. Reduce heat to 375°., In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove from pan and set aside. In the same skillet, saute mushrooms in butter until tender; set aside. In a large bowl, combine the eggs, cheese, 1/2 cup cranberries, cream, parsley and reserved sausage and mushrooms. Pour into pastry., On a lightly floured surface, roll out reserved pastry trimmings. Cut decorative cutouts from trimmings using cookie cutters. Place over filling. Bake 25-30 minutes longer or until filling is set and golden brown. Sprinkle with green onions and remaining cranberries.

Nutrition Facts :

KALE, MUSHROOM AND CRANBERRY TART



Kale, Mushroom and Cranberry Tart image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 20

1 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 stick (1/4 cup) butter, cut into 1/2-inch pieces, at room temperature
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter, at room temperature
1 tablespoon olive oil
4 cups sliced shiitake, cremini or button mushrooms (about 8 ounces)
1 medium leek, white and pale green parts only, halved lengthwise, rinsed and thinly sliced
1 large or 2 small shallots, thinly sliced
Kosher salt and freshly ground pepper
One 8-ounce bunch kale, stemmed and coarsely chopped
1/4 cup low-sodium chicken or vegetable broth
1/3 cup dried cranberries
2/3 cup crumbled gorgonzola (about 3 ounces)
1/2 cup cream cheese (4 ounces), at room temperature
1/2 cup sour cream
2 tablespoons honey
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper

Steps:

  • For the crust: Combine the flour, salt and baking soda in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 1/3 cup water and mix until a dough forms, adding more water if needed, 1 tablespoon at a time. Transfer the dough to a lightly floured work surface and knead until smooth, about 5 minutes. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out the dough into a 1/4-inch-thick circle, about 9-inches in diameter. Brush with olive oil. Grill for 4 minutes per side. Let cool slightly.
  • For the filling: In a large skillet, heat the butter and olive oil over medium-high heat. Add the mushrooms, leeks, shallot, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables are soft, about 8 minutes. Add the kale and cook until wilted, about 6 minutes. Add the broth and cranberries. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Season with salt and pepper.
  • For the cheese layer: In a food processor, combine the gorgonzola, cream cheese, sour cream, honey, lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Blend until smooth.
  • Using a spatula, spread the cheese layer evenly over the crust. Spoon the filling on top. Cut the tart into slices and serve.

SAUSAGE-STUFFED MUSHROOMS



Sausage-Stuffed Mushrooms image

For an elegant appetizer, serve Ina Garten's Sausage-Stuffed Mushrooms from Barefoot Contessa on Food Network; use sweet Italian sausage for the best flavor.

Provided by Ina Garten

Categories     appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11

16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 325 degrees F.
  • Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
  • Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
  • Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

SAUSAGE STUFFED MUSHROOMS



Sausage Stuffed Mushrooms image

This Johnsonvillle recipe is a must for mushroom fans! The taste of Johnsonville Italian Sausage pairs well with cream cheese, Parmesan cheese, lemon and garlic to create a dish that's bound to please! These stuffed mushrooms are perfect for an appetizer when you're entertaining family and friends.

Provided by From the Kitchen at Johnsonville Sausage

Categories     Trusted Brands: Recipes and Tips

Time 55m

Yield 48

Number Of Ingredients 8

1 (16 ounce) package Johnsonville® Ground Italian Sausage
48 large fresh mushrooms
½ cup dry bread crumbs
1 (8 ounce) package cream cheese, softened
3 garlic cloves, minced
2 tablespoons finely chopped fresh parsley
1 tablespoon lemon juice
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.
  • Remove and discard stems from mushrooms. Arrange mushroom caps on foil-lined baking sheets.
  • In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended.
  • Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese. Bake until mushrooms are tender and lightly browned, 14 to 16 minutes.

Nutrition Facts : Calories 60.2 calories, Carbohydrate 1.9 g, Cholesterol 12.7 mg, Fat 4.7 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 118.6 mg, Sugar 0.5 g

SAUSAGE, CRANBERRY, AND CORN BREAD STUFFING



Sausage, Cranberry, and Corn Bread Stuffing image

Categories     Onion     Side     Bake     Thanksgiving     Stuffing/Dressing     Cranberry     Sausage     Cornmeal     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 12 cups

Number Of Ingredients 10

1 1/2 loavesCorn Bread
2 cups pecans
7 leeks (about 1 pound; white and pale green parts only)
3 celery ribs
3/4 stick (6 tablespoons) unsalted butter
1/2 pound sweet Italian sausage (about 3 links)
2 cups fresh or unthawed frozen cranberries
1/4 cup sugar
1/2 cup packed fresh flat-leafed parsley leaves
2 cups chicken broth

Steps:

  • Preheat oven to 325° F.
  • Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes. Transfer corn bread from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 20 minutes.
  • Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. Remove sausage from casings and break into small pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through.
  • In a small heavy saucepan cook cranberries with sugar over moderately high heat, stirring, 5 minutes, or until some begin to burst. Chop parsley.
  • To bowl of corn bread add remaining corn bread cubes, pecans, sausage mixture, cranberries, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
  • For cooking stuffing inside poultry:
  • Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
  • For cooking all or part of stuffing outside poultry:
  • In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).

CRANBERRY TART



Cranberry Tart image

This is a tart not just in shape but also in flavor, because the berries remain whole, bound in a lightly candied filling. It would provide a brightly refreshing finale to a holiday meal.

Provided by Florence Fabricant

Categories     pies and tarts

Time 3h

Yield 10 to 12 servings

Number Of Ingredients 13

1 1/4 cups plus 2 tablespoons all-purpose flour
1/2 cup instant or fine polenta
1 3/4 cups sugar
1 1/4 teaspoons salt
Freshly grated zest of 1 lemon
4 ounces (1 stick) unsalted butter, diced
1 large egg plus 3 large egg yolks
2 tablespoons extra virgin olive oil
2 teaspoons vanilla extract
1/2 cup light corn syrup
3 cups (12-ounce bag) fresh cranberries, picked over
1/2 cup heavy cream
Confectioners' sugar, optional

Steps:

  • Place 1 1/4 cups flour, polenta, 1 cup sugar, 1 teaspoon salt and lemon zest in a food processor and process to blend. Add butter and pulse until mixture resembles coarse sand. In a small bowl, beat whole egg with oil and 1 teaspoon vanilla. Uncover processor, pour in liquid ingredients and pulse until a ball of dough forms. This may take 20 or more quick pulses. If necessary, sprinkle in a little water if mixture does not come together. Form dough into a disk and wrap in plastic. Chill at least 1 hour.
  • In a 3-quart saucepan, melt remaining sugar over low heat. Stir in syrup and bring to a boil. Add cranberries and cook, stirring, about 2 minutes, until they begin to release juice. Remove to a bowl and allow to cool about 20 minutes.
  • Preheat oven to 350 degrees. Roll out dough to an 12-inch circle and fit into a 10-inch loose-bottom tart pan. If dough tears, it can easily be pressed together.
  • In a bowl, whisk together cream and 2 tablespoons flour. Whisk in three egg yolks, remaining vanilla and a pinch of salt. Pour over cranberries and fold together. Pour into tart shell, place pan on a baking sheet and bake about 40 minutes, until filling bubbles but is not yet firm, and pastry browns. Cool in pan before removing sides; if desired, dust with confectioners' sugar.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 6 grams, Carbohydrate 61 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 266 milligrams, Sugar 42 grams, TransFat 0 grams

SAUSAGE & MUSHROOM STUFFED SQUASH



Sausage & Mushroom Stuffed Squash image

Familiar ingredients make this dish comforting for me. The cheddar cheese is the same kind my family has used for years to make grilled cheese sandwiches. And the croutons remind me of Thanksgiving dinners. -Eliane Oneyear, River Forest, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 13

3 medium acorn squash
1-1/2 cups water
1 pound bulk pork sausage
1/2 pound sliced baby portobello mushrooms
1 large onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1/2 cup white wine or beef broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup salad croutons
1/2 cup 2% milk
1/3 cup shredded Parmesan cheese
1 cup (4 ounces) sharp shredded cheddar cheese, divided

Steps:

  • Cut squash in half; discard seeds. Place cut side down in an ungreased 15x10x1-in. baking pan. Add water. Cover and bake at 350° for 40-50 minutes or until tender., Meanwhile, in a large skillet, cook the sausage, mushrooms, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add wine. Bring to a boil; cook until liquid is reduced by half. Stir in the soup, croutons, milk, Parmesan and 3/4 cup cheddar cheese., Drain water from squash. Turn squash over; stuff with sausage mixture. Sprinkle with remaining cheddar cheese. Bake, uncovered, for 20-25 minutes or until heated through.

Nutrition Facts : Calories 463 calories, Fat 25g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 977mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 6g fiber), Protein 16g protein.

STILTON TART WITH CRANBERRY CHUTNEY



Stilton Tart with Cranberry Chutney image

Categories     Cheese     Bake     Cocktail Party     Buffet     Blue Cheese     Cranberry     Fall     Winter     Gourmet

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 10

Pastry dough
1 cup heavy cream
1 whole large egg
2 large egg yolks
1/4 teaspoon salt
1/4 teaspoon black pepper
5 oz chilled Stilton, rind removed and cheese crumbled (1 1/2 cups)
Accompaniment: cranberry chutney
Special equipment: a 13 1/2- by 4- by 1-inch rectangular fluted tart pan with a removable bottom
pie weights or raw rice

Steps:

  • Make tart shell:
  • Preheat oven to 350°F.
  • Roll out dough on a lightly floured surface with a floured rolling pin into a 17- by 8-inch rectangle and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides all over with a fork. Chill until firm, about 30 minutes.
  • Line pastry shell with foil and fill with pie weights. Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more. Cool shell in pan 20 minutes.
  • Reduce oven temperature to 325°F.
  • Make filling:
  • Whisk together cream, whole egg, yolks, salt, and pepper until combined.
  • Put tart shell (still in pan) on a baking sheet and scatter cheese evenly in shell. Slowly pour custard into shell and bake in middle of oven until golden around edge and custard is just set, 30 to 35 minutes. Cool tart completely in pan on a rack.
  • Cut tart into 32 rectangles and serve at room temperature, topped with chutney.

SAUSAGE AND CRANBERRY BAKED STUFFING



Sausage and Cranberry Baked Stuffing image

Do-ahead dish! Enhance savory, sausage stuffing by stirring in colorful, tart cranberries.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 8h55m

Yield 12

Number Of Ingredients 9

8 cups lightly packed 3/4-inch cubes French bread
1 lb bulk spicy pork sausage
2 stalks celery (with leaves), chopped (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1/2 teaspoon dried sage leaves
1/2 cup dried cranberries
1 cup Progresso™ chicken broth (from 32-oz carton)
1 cup milk
2 eggs, beaten

Steps:

  • Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Place bread cubes in baking dish.
  • In 10-inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage is no longer pink and vegetables are tender; drain.
  • Add sausage mixture, sage and cranberries to baking dish; mix lightly with bread cubes. In medium bowl, beat broth, milk and eggs with fork or wire whisk until well mixed; pour over bread and stir gently to soak all bread cubes in milk mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.
  • Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.

Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g, TransFat 0 g

EASY SAUSAGE STUFFED MUSHROOMS



Easy Sausage Stuffed Mushrooms image

We have these at most of our neighborhood gatherings. Everyone always asks for them.

Provided by DRFHRLAW

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 7

24 large mushrooms, stems removed, or more as needed
1 pound bulk hot Italian sausage
1 onion, diced
4 ounces grated Parmesan cheese, divided
¼ cup Italian bread crumbs
1 teaspoon minced garlic
1 teaspoon chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Hollow out each mushroom cap, reserving scrapings.
  • Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.
  • Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.
  • Stuff each mushroom cap with sausage mixture and place on a baking sheet.
  • Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 4.9 g, Cholesterol 28.7 mg, Fat 9.7 g, Fiber 0.7 g, Protein 10.7 g, SaturatedFat 4 g, Sodium 423.6 mg, Sugar 1.3 g

SAUSAGE & MUSHROOM RAGU



Sausage & mushroom ragu image

Do something different with sausages and transform them into this veg-packed ragu. Great for a family dinner, serve with couscous, mash or pasta

Provided by Shivi Ramoutar

Categories     Dinner

Time 35m

Number Of Ingredients 11

2 tbsp olive oil
1 carrot, grated
3 spring onions, finely chopped
2 garlic cloves, grated
large handful of mushrooms, finely chopped or grated
1 tsp dried oregano
1 tsp fennel seeds
6 pork sausages, squeezed out of their skins
400g can chopped tomatoes
1 tbsp tomato ketchup
mash, pasta or couscous, to serve

Steps:

  • Heat the oil in a saucepan over a medium heat and tip in the carrot, spring onions, garlic, mushrooms, oregano and fennel, along with a pinch of salt. Cook for about 5 mins.
  • Add the sausagemeat and cook until browned all over, then add the chopped tomatoes and ketchup, along with a pinch of salt and 100ml water. Reduce the heat to low, cover and cook until the sauce is thick, about 20 mins, stirring now and again. Season to taste, then serve with buttery mashed potato, pasta or couscous.

Nutrition Facts : Calories 303 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium

SAUSAGE, MUSHROOM & TOMATO PASTA



Sausage, mushroom & tomato pasta image

An easy supper to throw together last minute, if you have more time make the sausages into meatballs

Provided by Good Food team

Categories     Afternoon tea, Dinner, Main course, Pasta

Time 25m

Number Of Ingredients 7

400g penne
1 tbsp olive or sunflower oil
454g pack good-quality sausage , cut into chunky pieces
250g chunky chestnut mushroom , halved
500g pack cherry tomato
2 sprigs rosemary , leaves roughly chopped
handful flat-leaf parsley , chopped

Steps:

  • Cook pasta according to pack instructions. Heat the oil in a deep frying pan, then fry the sausages and mushrooms for 5 mins until golden. Add the tomatoes and cook for about another 3 mins on a high heat until the tomatoes pop and start to form a sauce. Season to taste, then add the herbs and drained pasta and stir well.

Nutrition Facts : Calories 681 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 1.52 milligram of sodium

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From italianfoodboss.com


SAUSAGE STUFFED MUSHROOMS WITH CREAM CHEESE – WELLPLATED.COM
2021-11-03 Wipe the outsides of the mushrooms. Remove and chop the stems. Brown the sausage, breaking it into small pieces. Stir in the mushroom stems, vinegar, salt, and pepper. …
From wellplated.com


SAUSAGE CRANBERRY STUFFING RECIPE - BOB EVANS FARMS
Preheat oven to 325F. In large skillet, crumble and cook sausage until browned. Remove from pan. In same skillet melt butter over medium heat. Saute celery and onions until softened, …
From bobevansgrocery.com


CREAMY PASTA WITH SAUSAGE AND MUSHROOMS - WHAT SHOULD I MAKE …
2019-09-11 Tips for success. DO NOT pour that pasta water down the drain after the farfalle is cooked!The reserved pasta water has starch, salt, and is key in building a velvety, smooth …
From whatshouldimakefor.com


BACON, EGG AND MUSHROOM TART - RECIPETIN EATS
2015-08-14 While the pastry is baking, make the Toppings (below). Remove from the oven. (Note 2) Divide the scrambled eggs between the tarts, staying within the border. Top with …
From recipetineats.com


CRANBERRY GOAT CHEESE TARTS - TASTES OF HOMEMADE
2020-11-29 Lightly spray 24 mini muffin cups with non-stick spray and then gently press each square into a cup. Add a scoop of goat cheese, then a scoop of cranberry sauce, then top …
From tastesofhomemade.com


SAUSAGE AND MUSHROOM CASSEROLE - WAITROSE
In a casserole, brown the sausages in the oil for 5 minutes. Once brown, remove them to a plate, leaving all the juices in the pan. Next, brown the bacon and onion for 5 minutes. …
From waitrose.com


SPICY SAUSAGE TARTS RECIPE - JULIAS SIMPLY SOUTHERN
2018-12-20 Instructions. Preheat oven to 350°F. Cook the breakfast sausage in a small skillet, crumbling as it cooks, until done. Drain the cooked sausage well. Add the sausage, grated …
From juliassimplysouthern.com


TOP-RATED JIMMY DEAN SAUSAGE RECIPES | JIMMY DEAN® BRAND
Sausage, Mushroom, and Cranberry Tart. Bake eggs, cheese, mushrooms, cranberries and Jimmy Dean ® Pork Sausage in a fluted tart pan for a dinner as delicious as it looks! View …
From jimmydean.com


CREAMY SAUSAGE MUSHROOM PASTA - HOMEMADE IN THE KITCHEN
Transfer to a bowl and keep warm. In the same skillet, add the butter and heat until melted., scraping up any brown bits left behind from the sausage. Add onion, mushrooms, and a big …
From chocolatemoosey.com


GRILLED PORTABELLA MUSHROOMS STUFFED WITH CRANBERRY AND SAUSAGE ...
Gather all ingredients and chop vegetables and herbs. Place chicken stock and quinoa in sauce pan, cover and bring to boil over high heat. Reduce heat and simmer until liquid has been …
From cranberries.org


BEST BRIE CRANBERRY TARTS RECIPES | FOOD NETWORK CANADA
2010-10-27 Step 2. In a bowl, mix the cranberries with the nuts and cream cheese. Spoon 2 tbsp (30 mL) of the mixture into each tart shell and add a piece of Brie. Step 3. Bake on the middle …
From foodnetwork.ca


ONE POT SAUSAGE & MUSHROOM PASTA - BUDGET BYTES
2014-04-23 Once the sausage has browned, add one 28-ounce can of crushed tomatoes, the sliced onion, mushrooms, and garlic. Also add 1 tsp dried oregano and 1 tsp dried basil. Give …
From budgetbytes.com


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