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SAVORY STUFFING

Prep Time 30 minutes

Ingredients:

◦12 ounces Premio mild Italian sausage, cut into small pieces

◦3/4 cup red onion, finely chopped

◦1/2 cup orange pepper, chopped

◦1/2 cup celery, chopped

◦2/3 cup dried cranberries

◦1/2 cup butter

◦5 cups dry white bread cubes

◦4 cups crumbled corn bread

◦1 teaspoon poultry seasoning

◦1/8 teaspoon white pepper

◦3/4 cups toasted pine nuts

◦1 1/4 to 1 ½ cups vegetable broth

How to make Savory Stuffing:

• Preheat oven to 325 degrees

• In a large skillet cook Premio Sweet/Mild Italian Sausage until brown. Drain and set aside.

• In the same skillet cook onion, pepper and celery in hot butter until tender. Set aside

• In a large bowl combine bread cubes and corn bread. Add sausage, onion mixture, cranberries, poultry seasoning, pepper, and pine nuts.

• Drizzle mixture with enough broth to moisten (about 1 cup). Toss lightly to combine.

• Place stuffing in a two quart casserole and bake at 325 degrees uncovered for 30 to 45 minutes or until heated through

• 10 to 12 servings

BUFFALO CHICKEN SAUSAGE SLIDERS

Serves 4

1/4 cup Frank’s Red Hot
2 ounces butter, cut in to small pieces

4 Premio Hot & Spicy Chicken Sausage

8 potato rolls

4 oz crumbled blue cheese

4 oz sour cream

1 cup celery, thinly sliced

Combine the hot sauce and butter in an aluminum foil pan and set on one side of a hot grill. Cook the sausages on the other side of the grill. Cut each cooked sausage in half and add to the hot sauce mixture. Mix well to coat.

Combine the blue cheese and sour cream in a bowl and mix well.

Warm the buns on the grill, place half a sausage on each bun and spoon over some the hot sauce mixture. Top each with some of the blue cheese and sliced celery.

SAUSAGE MAC N CHEESE

Serves 6

3 tablespoons butter

3 tablespoons all-purpose flour

2½ cups milk, heated

1 cup grated parmesan, plus more for topping

1 cup grated cheddar cheese

4 cups cooked pasta

1 cup cooked Premio Italian Sausage

Melt the butter in a heavy bottomed pan over medium heat. Add the flour and cook, stirring constantly, until the mixture has the consistency of wet sand.

Slowly pour in the warmed milk while constantly whisking. The mixture will become extremely thick, but thin as more milk is added. Continue whisking until smooth. Bring the mixture to a low boil, stirring often to prevent scorching. Season with salt and pepper to taste, lower the heat to a gentle simmer and cook about 20 minutes, stirring every 2 -3 minutes. Remove from the heat. Add the grated cheese and stir until smooth.

Mix the cooked pasta and sausage into the sauce. Transfer to an oven proof baking dish and spread to level. Top with more of the grated parmesan. Bake in the oven at 425˚F until golden brown and bubbly.

STUFFED MUSHROOMS

8-oz. Premio Sweet Italian Chicken Sausage with Kale, crumbled and browned

◦2 8-oz. packages Baby Bella mushrooms

◦4-oz. shredded sharp white cheddar cheese

◦4-oz. shredded Swiss cheese

◦4-oz. cream cheese, softened

◦¼ cup Italian breadcrumbs

◦2/3 cup red wine, approximately

◦2 Tbsp. butter

How to Make Stuffed Mushrooms:

1. Preheat oven to 350 degrees. Clean mushrooms and remove stems. 

2.Combine all cheeses, 2 Tbsp. red wine and cooked sausage in a large bowl; mix well.  Fill mushroom caps with cheese mixture so that they have a slightly rounded top.  Have breadcrumbs in a small bowl.  Dip stuffed mushrooms cheesy side into breadcrumbs.

3.Using a 9x9 baking pan, add butter in pan and then add stuffed mushrooms, cheesy-side up.  Once mushrooms are in pan, add red wine so that it covers roughly the bottom half of mushroom (this is where the amount of wine is approximate, as it depends upon mushroom sizes).

4. Cook for 15-20 minutes  in the oven, until cheese has melted.

5. Place on a serving dish and serve while hot.

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