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About The skanner. (Portland, Or.) 1975-2014 | View Entire Issue (Dec. 19, 2012)
Food Holiday Favorites W hen it comes to holiday entertain- ing, everyone knows it’s the food that guests will be talking about. Traditional holiday favorites are a must at every table, and there’s nothing more clas- sic than stuffing and a breakfast casserole. Stuffing is as important as the main dish in any holiday spread. This year, flavor your stuffing with Sage Pork Sausage; the savory smells from your kitchen will have stom- achs rumbling long before guests even get to the table. With Sausage Crumbles, you can whip up an Easy Egg Casserole in the morning – or even the night before – and pop it in the oven for a no-hassle breakfast that’s so comforting and delicious, they’ll be coming back for seconds. Sage Sausage Stuffing Yield: 12 servings (1 cup each) 1 package Pork Sausage Roll 1 1/2 cups chopped celery 1 large onion, chopped 3/4 cup chopped carrots 3 cloves garlic, minced 2 teaspoons dried rosemary 1 package (10 ounces) froz chopped spinach, thawed, drained 1 package (8 ounces) fresh mush- rooms, sliced 1 bag (14 ounces) cubed herb-sea- soned stuffing mix 2 cups chicken broth 1/2 teaspoon ground black pepper 1 egg, lightly beaten Preheat oven to 325°F. Cook sausage, celery, onion, carrots, gar- lic and rosemary in large stockpot over medium-high heat 8 minutes, stirring fre- quently. Add spinach and mushrooms; cook 2 to 3 minutes or until sausage is thorough- ly cooked, stirring frequently. Remove from heat. Add stuffing mix, broth, pepper and egg; mix just until blended. Spoon into lightly greased 13 x 9-inch baking dish; cover with foil. Bake 50 minutes to 1 hour, or until thoroughly heated (160°F). Cook’s Tips: If you don’t have a stockpot, cook the sausage, celery, onion, car- rots, garlic and rosemary in a large skillet. Add spinach and mushroom; cook as directed. Pour over stuffing mix in large bowl. Add remaining ingredients; mix just until blended. Bake as directed. If you prefer a crisper stuffing, remove foil for the last 15 minutes of the baking time. Easy Egg Casserole Yield: 12 servings (1 square each) 8 eggs 3 cups milk 1/4 teaspoon ground black pepper 8 cups French bread cubes (3/4-inch pieces) 1 package Sausage Crumbles 2 cups (8 ounces) shredded sharp cheddar cheese Stir in sausage crumbles and 1 1/2 cups cheese. Pour into lightly greased 13 x 9-inch bak- ing dish; sprinkle with remaining cheese. Bake 45 minutes or until knife inserted in center comes out clean. Let stand 10 min- utes before cutting into 12 squares to serve. Spinach-Egg Casserole: Add 1 package (10 ounces) frozen chopped spinach, thawed and squeeze dry, to egg mixture before pouring into prepared baking dish. Make-Ahead Egg Casserole: Assemble casserole as directed; cover. Refrigerate overnight. When ready to serve, uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean. For more holiday recipes, visit www.jim- mydean.com. Preheat oven to 350°F Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. Add bread cubes; stir gently until evenly coated. December 19, 2012 The Portland Skanner Page 9
