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