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SAFEWAY
Ingredients for life.®
Safeway
Batteries
16-ct. A A and A A A .
W hile Supplies Last.
N o vem ber 23, 2011
Smoked
Sausage
Casserole
A
Ingredients
• 1 package (16 oz.) Eckrich® Smoked Sausage, cut into half
inch slices
• 2 cups uncooked rotini pasta
• 1/2 cup chopped (julienne) red pepper
• 1 cup frozen broccoli (thawed & drained)
• 16 oz. processed sharp Cheddar cheese sauce
• 1 cup shredded sharp Cheddar cheese
• Salt and pepper to taste
Club Price
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Directions
1. Preheat oven to 375? F. Lightly butter a 9x9x2.5 inch baking
dish or a 2-quart casserole dish.
2. Cook pasta according to package directions.
3. Combine pasta, red pepper, broccoli, cheese sauce, salt and
pepper.
4. Spoon mixture into the lightly buttered baking dish. Evenly
place sausage pieces into the mixture and top with shredded
sharp Cheddar cheese.
5. Bake 20-30 minutes or until bubbly and browned on top.
Holiday Stuffed Turkey
Friday Only!
©
Ingredients
Hillshire Farm
Smoked Sausage
42-oz.
Selected varieties.
Offer valid this
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Directions
1. In a large saucepan over medium heat, sauté mushrooms,
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L ucerne*
Chunk Cheese
32-<a.
Selected varieties
• 1/2 c. butter
• 1 ( 1 4 oz.) pkg. Pepperidge Farm Herb Seasoned cube
• 1 c. chopped onion
• 1 c. cooked wild rice
• 1/2 tsp. dried savory leaves, crushed
• 1 1/2 c. sliced mushrooms
• 1 lb. chopped giblets (optional)
• 1 (14 1/2 oz. can) chicken broth
• 1/2 tsp. ground nutmeg
• 2 c. cooked, chopped celery
• 14-16 lb. ready-to-stuff turkey, washed
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3-lb. Scarlotta
Red Seedless
Grapes
Signature Cafe*
Whole Roasted Chicken
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3 0 -« Or 12 to 16-02.
Primo Taglio ' Pillow Pack Meats.
Selected varieties.
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GET A GRANDE
BEVERAGE O N U f
W I T H P U R C H A /E O F A G IF T P A C K *
G IF T P A C K IN C L U D E / H o ’ ttO M T u m b le r ♦ 1 -lb C o ffe e f o r $21 9$
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Prices in this ad valid till November 25th
ALL LIMITS ARE PER HOUSEHOLD, PER DAY. Selection varies by store.
Prices in this ad are effective Friday, November 25. 2011 in all Safeway stores In Oregon (except Milton Freewater) and S W Wasnington stores serving Wahkiakum, Cowlitz Clark, Skamania and Klickitat
Counties items orieted lot sale ate not available to nth« dealers or wholesalers Sales (X products containing ephedrine, pseudoephedrine or phonytpropanrtamvie limited by law Quantity rights reserved
SOME ADVEHHSING HEMS MAY N01 BE AVAILABLE >N ALL SIOflES Some advertised prices may be even lower in some stores On Buy One. Get One Free CBOGOT otters, customer must pixcha.se the first
item to receive the second item free BOGO otters are not M2 pnce sales It only a angle ilem purchased, the regular price applies Manulactorers' coupons may be used on purchased items only — not on
free items Limit one coupon per purchased item Customer will be responsible for tax and deposits as required by law on the purchased and free items No liquor sales in excess of 52 gallons No liquor sales
P0-06 *<» resale Liquor sales at licensed Safeway stores only © 2011 Safeway Inc Availability of items may vary by store Online and In store prices discounts and otters may differ
celery and onion in butter with savory and nutmeg until tender.
Remove from heat. Add stuffing, rice and broth. Mix well.
2. Spoon stuffing mixture into neck and body cavities lightly; do
not compress. Skewer or sew opening closed with butcher's
string. Tie legs together.
3. Place turkey breast side up on a rack in a roasting pan deep
enough to allow up to 1 inch of juices to collect.
4. Insert a meat thermometer into the thickest part of meat
between breast and thigh, being careful not to touch bone (or use
an instant thermometer). While the turkey is cooking, baste
occasionally with pan drippings or butter.
5. Roast, uncovered, at 325°F until the skin turns golden brown,
at which point you can cover the breast portion loosely with a tent
of aluminum foil.
6. Plan for an approximate roasting time of 4 hours or if using a
thermometer, roast until internal temperature reaches 180°F in the
deep portion of the thigh ( 165°F for the breast). When the turkey
is done, the drumstick offers little resistance when moved and the
juices should run clear and not pink when a large fork is inserted
into the thigh joint area.
7. When turkey is done, remove from oven and let sit under the
aluminum foil for 15-20 minutes before carving. Makes 8-10
servings.