• ½ pound bulk Italian sausage
• 4 cups seasoned stuffing cubes
• 1 ½ cups crushed corn bread stuffing
• ½ cup chopped toasted chestnuts or pecans
• ½ cup minced fresh parsley
• 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 ¾ cups sliced baby Portobello mushrooms
• 1 5-ounce package sliced fresh shitake mushrooms
• 1 large onion, chopped
• 1 medium apple, peeled and chopped
• 1 celery rib, chopped
• 3 tablespoons butter
• 1 14-1/2-ounce can chicken broth
In a large skillet, cook sausage over medium heat until no longer pink; drain. Place in a large bowl. Stir in the studding cubes, corn bread stuffing, chestnuts, parsley, sage, salt and pepper.
In the same skillet, sauté the mushrooms, onion, apple and celery in butter until tender. Stir into stuffing mixture. Add enough broth to reach desired moistness. Transfer to a 5-quart cooker. Cover and cook on low for 3 hours, stirring once.
Yield: 9 servings.
Welcome to Freezer Food Friday. Please share a recipe that can be made ahead and frozen for later use on your blog and link it using Mr. Linky below. Thanks for participating.
Chipotle Macaroni and Cheese
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon butter
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 garlic clove, minced
2 tablespoons all-purpose flour
1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
1 cup 1% low-fat cottage cheese
1 cup 2% reduced-fat milk
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 large egg, lightly beaten
3 tablespoons dry breadcrumbs
Preheat oven to 350°.
Remove 1 teaspoon adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop to measure 1 tablespoon. Reserve remaining chiles and adobo sauce for another use.
Melt butter in a Dutch oven over medium-high heat. Add chopped chiles, onion, bell pepper, and garlic; cook 4 minutes or until onion is tender, stirring frequently. Sprinkle with flour; cook 30 seconds, stirring constantly. Reduce heat to medium; add tomatoes. Cook 3 minutes or until thickened. Add reserved 1 teaspoon adobo sauce, pasta, cheddar cheese, cottage cheese, milk, Parmesan, and egg; stir to combine. Spoon pasta mixture into a 2-quart baking dish coated with cooking spray; top with breadcrumbs. Bake at 350° for 30 minutes or until bubbly.
Yield: 6 servings (serving size: about 1 cup)
CORN RISOTTO IN A SLOW COOKER
1½ tablespoons olive oil
½ cup onion, finely chopped
2/3 cups Arborio rice
½ cup white wine
3 1/8 cups chicken stock (divided use)
4-5 cups corn kernels (4 or 5 ears)
1 tablespoon butter
Salt and pepper to taste
¼ teaspoon cayenne powder
½ cup heavy cream
½ cup parmesan cheese
Heat oil in large sauté pan over medium-high heat. Add onion and rice and cook a few minutes until opaque. Add wine and simmer about 3 minutes or until reduced by about half.
Transfer onions and rice to a slow cooker and add 3 cups stock. Cook on High for 11/2 hours. Uncover and add corn kernels, 1/8 cup chicken broth and butter. Stir briefly and reduce heat to lowest setting. Cover and cook 20 minutes. This can be done in advance, refrigerated and reheated. However, if you plan to serve the risotto within 20 minutes, add seasoning, cream and parmesan and keep on low heat until ready to serve, up to 20 minutes.
If preparing the risotto in advance, add salt and pepper, cayenne and heavy cream when you are ready to finish the dish. Transfer to a casserole dish and microwave on High for 4 to 6 minutes, or until hot. Stir in parmesan and serve.
Makes 8 to 10 servings.
Zucchini and Squash Combo
From Julie Kay
Serves 4 to 6.
2 zucchini, cut into rounds or strips
2 squash, cut into rounds or strips
1 tsp. seasoned salt
1 onion, chopped
1 green bell pepper, sliced
1 (14-1/2-oz.) can stewed tomatoes
1/4 cup grated Parmesan cheese
1. Put all ingredients, except Parmesan cheese, into slow cooker. Cook on Low for 4 hours.
2. Remove to bowl and sprinkle with Parmesan cheese.
I posted a recipe for Fannie’s Stewed Tomatoes a couple of weeks ago, but I found this one today, so I thought I would offer it up to you too.
Homemade Stewed Tomatoes
Recipe is by Julie Kay.
Makes 4 cups.
6 to 8 fresh tomatoes, peeled and cubed
2 stalks celery, chopped
1 bell pepper, chopped
1 onion, chopped
1 tsp. Italian seasoning
1 tbl. sugar
1. Place chopped tomatoes into slow cooker with all other ingredients.
2. Cook on Low for 4 hours.
3. Refrigerate until cool and freeze in portion-size containers for future use.