Recipes from Food Network's Sandra Lee

Turkey with Sausage Cornbread Stuffing Ingredients

• 1 (12 pound) turkey, thawed
• 1 box (8.5 oz.) cornbread mix
• 1 pkg. (16 oz.) Johnsonville® Italian All Natural Mild Ground Sausage
• 1 cup chopped celery
• 1/2 cup chopped green onions
• 2 Tbsp. poultry seasoning
• 1 can (10.5 oz.) chicken with rice soup
• 1 stick (1/2 cup) softened butter
• 3 Tbsp. vegetable oil
• 3 Tbsp. all-purpose flour
• Salt and freshly ground pepper

Directions

1. Rinse the turkey in clean water and pat dry with paper towels. Remove the gizzards and neck. Place gizzards and neck in a saucepan and cover with water. Bring to a simmer to create broth for gravy. Simmer for 30 to 45 minutes. Remove from the heat, strain, and reserve.

2. Meanwhile, prepare cornbread from mix, according to package directions. Cool completely in pan. While cornbread bakes, brown sausage in a medium skillet over medium heat. Stir sausage frequently while browning to break up any large clumps.

3. Crumble cooled cornbread into small pieces and lay on a baking sheet to air dry. In a bowl, combine cornbread, cooked sausage, celery, and green onions. Add poultry seasoning and soup. Mix well; stuff inside turkey cavities.

4. Generously cover turkey completely with softened butter. Tent with aluminum foil and bake according to package instructions. One hour before bird is done, remove foil and baste. The turkey is done when the internal temperature registers 170 degrees F deep in the thigh, and juices run clear when flesh is pierced. The temperature of the stuffing should be 160 degrees F in the center.

5. Remove turkey from oven, place on serving platter, and tent with foil. Let turkey rest for about 15 minutes so the temperature of the stuffing will reach 165 in the center and the temperature in the thigh will rise to 180 degrees F.

6. While turkey rests, prepare gravy. In a large skillet over medium-low heat, heat vegetable oil. Add flour; cook and stir until deep brown. Add turkey drippings and whisk until thickened. Add reserved gizzard broth and simmer. Season with salt and pepper, to taste.

7. Remove stuffing from bird and place in serving bowl. Carve turkey and plate with stuffing and gravy.

Prep time: 45 minutes
Baking time: 4 hours
Standing time: 15 minutes

Recipe courtesy Sandra Lee Semi-Homemade®, www.sandralee.com
 

Pecan Pumpkin Pie
Start to Finish 10 minutes
Makes 6 servings

• 1 (24-ounce) purchased pumpkin pie
• 1⁄2 cup coconut pecan frosting, Betty Crocker®
• 1⁄3 cup pecans, chopped
• 1⁄4 cup purchased fudge sauce
• 2 ounce semisweet chocolate bar, shaved into curls*
• 2 ounce white baking bar, shaved into curls*

Cut pumpkin pie into 6 slices. Add a spoonful of coconut frosting to each pumpkin pie slice; sprinkle with pecans. Top with a spoonful of fudge sauce. Sprinkle chocolate and white baking curls over fudge sauce.

*Tip: To shave chocolate bar into curls, gently draw a vegetable peeler across one end of the chocolate bar.

Recipe excerpted from Sandra Lee Semi-Homemade Desserts 2 by Sandra Lee
Copyright © 2008 Sandra Lee Semi-Homemade www.sandralee.com

Breakfast Pizza
Prep Time: 10 min Cook Time: 10 min
Level: Easy
Serves: 4 servings

• 4 eggs, lightly beaten
• 2 tablespoons butter
• 2 (8-inch) pizza crusts, Boboli®
• 1 tablespoon extra -virgin olive oil
• 2 cups shredded jack cheese blend
• 4 fully cooked sausage patties, crumbled, Johnsonville®
• 1/4 cup shredded Parmesan
• 1 medium tomato, diced
• 1 teaspoon Italian seasoning

Directions

1. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.

2. In a medium pan over medium heat, scramble eggs in butter; set aside.

3. Lay out pizza crusts and brush each with oil. Top with eggs, cheese, crumbled sausage, Parmesan, tomatoes, and Italian seasoning.

4. Slide onto hot oiled grill and cook, covered, 8 to 10 minutes or until cheese has melted and begins to bubble.

5. Serve hot, cut into wedges.

INDOOR: Preheat oven to 450 degrees F. Prepare pizza as directed. Bake in preheated oven for 8 to 10 minutes or until cheese is melted and begins to bubble.

Recipe courtesy Sandra Lee Semi-Homemade®, www.sandralee.com

Sweet Italian Meatball Pasta
Prep 25 minutes Cook 3 to 4 hours (Low)
Makes 8 servings

FOR MEATBALLS

• 1⁄2 pound ground beef
• 8 ounces bulk sweet Italian sausage, Johnsonville®
• 1⁄4 cup frozen seasoning blend
• 1 egg
• 3 tablespoons Italian-style bread crumbs
• 2 teaspoons dried Italian seasoning
• 2 teaspoons chopped garlic
• 1 1⁄2 teaspoons hamburger seasoning

FOR PASTA AND SAUCE

• Canola oil cooking spray
• 1 jar (24-ounce) Cabernet marinara sauce
• 2 cups beef broth
• 1 1⁄2 cups water
• 1 pound dried gemelli pasta
• Shredded Parmesan cheese (optional)

Directions

1. For meatballs, preheat broiler. Line 2 baking sheets with aluminum foil; set aside. In a large bowl, mix together ground beef, sausage, seasoning blend, egg, bread crumbs, Italian seasoning, garlic, and hamburger seasoning until well combined.

2. Shape meat mixture into 1-inch balls. Place, evenly spaced, on prepared baking sheets. Broil meatballs 4 to 6 inches from heat for 8 to 10 minutes or until browned, turning once.

3. For pasta and sauce, coat a 5-quart slow cooker with cooking spray. Pour marinara sauce, beef broth, and water into slow cooker. Add meatballs and gemelli pasta; carefully stir until combined.

4. Cover and cook on Low heat setting for 3 to 4 hours. Sprinkle with Parmesan cheese (optional

Recipe excerpted from Sandra Lee Semi-Homemade Money Saving Slow Cooking by Sandra Lee
Copyright © 2009 Sandra Lee Semi-Homemade www.sandralee.com