^Jortlanò QDbsmier Page 16 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 y 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 F r id a y N o v 2 5 o n ly w i t h C lu b C a r d ea au» mho I« •4V m >«I m 44 w Directions 1. In a large saucepan over medium heat, sauté mushrooms, MhkMxVMM L ucerne* Chunk Cheese 32-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.