Holiday Sausage Stuffing Perfect for the hubby who doesn't like regular kind

Holiday Sausage Stuffing With savory flavors like sausage and garlic, this stuffing is sure to liven up any holiday table!

ShareThis Print Recipe See Other Recipes That Use This Product

Marzetti Ingredients

12 slices or 1 1/2 packages New York Brand® Texas Garlic Toast

Other Ingredients

1 pkg Johnsonville Italian Mild Sausage Links, casings removed or Johnsonville Italian All Natural Mild Ground Sausage

1/2 cup Butter

2 Medium onions, chopped

2 cups Celery, chopped

1 cup Green pepper, chopped

1 tsp Rubbed sage

2 Eggs, lightly beaten

2 cups Chicken broth

Salt & pepper

Preparation:

Bake New York Brand® Texas Garlic Toast in a 425°F oven for 10 minutes; cool and cut into 1 1/2" pieces. Transfer pieces to a bowl; lower oven to 325°F. In a large skillet, brown and cook crumbled sausage until no longer pink. Drain. Remove from skillet; set aside.

In the same skillet, melt butter and saute onion, celery and green pepper until tender. In a large mixing bowl, combine sausage, vegetable mixture, New York Brand Texas Garlic Toast and sage. Add eggs and broth; toss gently. Salt and pepper to taste.

Spoon into a buttered 3 to 4 quart baking dish. Cover with foil and bake at 325°F for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. Check internal temperature with a meat thermometer; it should read 165°F when done.

Buffalo Chicken Wonton Cups

Other Ingredients

36 wonton wrappers

36 tsp hot sauce, divided (1 tsp per cup)

2 cups diced and cooked chicken

1/4 cup chopped fresh jalapeno pepper

1/3 cup chopped green onion

1/2 cup finely diced celery

Preparation:

Preheat oven to 350 degrees F. Spray one side of each wonton wrapper with vegetable oil spray. Press wonton wrappers, oil coated-side-down into miniature muffin cups. Bake 10 to 12 minutes until golden brown. Remove from pans; cool. Spoon 1 teaspoon hot sauce into the bottom of each wonton cup. In a medium bowl, combine chicken, chopped jalapeno, green onions, celery and 1/2 cup Marzetti® Ranch Veggie Dip. Spoon chicken mixture into wonton cups. Serve immediately.

Shrimp and Crap Party Dip

· Shrimp And Crab Party Dip

Ingredients

1/2 pound butter

2 cups milk

1 teaspoon paprika

salt to taste

1 pound cooked shrimp, cut in small pieces

2 cups parsley chopped

1 cup flour

1 small pet milk

1 teaspoon pepper

2 cans crab meat

1 small can mushrooms, cut up fine

1 bunch green onions, cut up fine

How to make it

In double boiler melt butter, add flour gradually, then pet milk and sweet milk slowly.

Then add seasonings.

Add remaining ingredients.

Serve this from a chafing dish.

Note: If you want a little spice and a dash or so of cayenne pepper...

serve with different kinds of crackers, pits chips or cubed french bread, veggie sticks what ever your heart desires even a spoon :) yum

Crock Pot Dip

A really easy and delicious one is:

1# Jimmy Dean Sausage(I use mild, but you could use hot)
1(8oz) Cream Cheese
1 can of Rotel tomatoes with green chilies

Cook sausage and then mix in the cream cheese until melted, throw in the crock with the tomatoes-seriously yummy

Creamy Cheesy Chicken Enchilladas

CREAMY CHEESY CHICKEN ENCHILLADAS

2-3 cups shredded chicken

1-1/2 cups salsa

2 cups shredded Colby and Monterrey jack cheese

1 14 oz can of Old El Paso Enchilada Sauce.....I have found this is the best brand for this

about 8 tortillas

1 cup sour cream

1/2 can of cream of chicken

In a bowl combine the cooked shredded chicken with salsa and 1-1/4 to 1-1/2 cups of the shredded cheese. Just depends how cheesy you want the middle to be.

Next dip a tortilla into the enchilada sauce, making sure every last inch of it is covered and place it in a 9x13 pan. Place desired amount (about 1/8) of the chicken mixture onto the middle of the tortilla, and roll it up. Scoot the tortilla all the way over to the edge of the pan. Repeat for remaining enchiladas. Your filling should spread to about 8 tortillas and your pan should be completely filled.

For the creamy topping, in a separate bowl, mix 1 cup sour cream with 1/2 a can of cream of chicken. I like the mixture to be predominately the sour cream, so it should look more white than yellow.

Spread creamy topping over all the enchiladas.

Top with the remaining cheese ( about 1/2 to 3/4 cup cheese).

Bake at 350 F for 40 minutes.

Jennifers Citrus Holiday Ham Crock Pot

• 1 3-4 pound precooked ham, boneless
• 1 orange
• 1 lemon
• 1/2 cup brown sugar
• 1 (12 oz) can ginger ale
• 3 or 4 cloves - whole

Jennifer’s Citrus Holiday Ham

1. Place ham in the bottom of the pot.
2. Thinly slice up the orange and lemon and then layer alternately over the ham.
   (Use toothpicks to hold in place, if needed)
3. Spread the brown sugar over the citrus slices on top of the ham.
4. Lightly sprinkle ginger ale over the brown sugar until barely moist.
5. Then pour the rest of the ginger ale around the ham on the bottom of the crockpot so that the ham can simmer in the ginger ale.
6. Put 3 or 4 cloves in the ginger ale.
7. If desired, you can put some cloves into the ham itself.
8. Cover and Cook for 6 hours on low.

Clam Chowder in the Crock Pot

Clam Chowder in the Pot

6-8 depends Servings with a 4-6qt pot. ~ 8 hours low 4-6 hours high

Home » Soup » Clam Chowder in the Pot

• 4 cans (6 1/2 ounces) chopped clams in their juices
• 1 can cream of mushroom soup
• 3 medium potatoes, peeled and finely cubed
• 2 stalks of celery, cleaned, cut in half length-wise and diced
• 2 teaspoons garlic, minced
• 1 medium onion, diced
• 1/2 pound bacon, diced into 1/4 inch strips
• 3 cups half-and-half
• 1 1/2 teaspoons basil
• 1 1/2 teaspoons thyme
• 1 teaspoon black pepper, ground
• 1 bay leaf

Clam Chowder in the Pot

1. Saute the bacon in a skillet until golden brown.
2. Drain the grease and place the bacon into the pot.
3. Drain the clam juices from the cans into a measuring cup until you have collected 2 cups of clam juice.
4. If you do not have 2 cups, either add more clam juice (available at any grocery story) or water until you have a combined total of 2 cups of liquid.
5. Pour this liquid into the pot, and place the clams into the fridge.
6. Add the cream of mushroom soup, potatoes, celery, garlic, onion and spices to the pot.
7. Leave the actual clams and half-and-half in the fridge.
8. Stir the pot, then Cover and Cook on high for four hours.After four hours, slowly stir the clams and Half & Half into the pot. Then cook on high for one more hour.

Soups on when it’s bubbling.