140845 sausage stuffed manicotti sun tomato Recipes

eggplants, spicy pork sausage, feta cheese, shredded melting cheese, eggs, minced garlic cloves, salt , black pepper, italian tomatoes (you can use fresh also ), onion, olive oil, salt, chopped parsley

acorn squash, salt, bulk pork sausage (try it with spicy sausage for some added heat), onion, chopped, breadcrumbs

potatoes, sweet italian sausage or 3/4 lb hot italian sausage, bread , soaked in water and squeezed dry, butter, divided, choppped parsley, stock, egg yolk, salt, pepper (omit if hot sausage is used)

hot italian sausage, green bell pepper, finely chopped, onion, finely chopped, shredded mozzarella cheese (or 1 cup. shredded mozzarella and 1 cup. shredded cheddar), egg (depending on amt. of sausage and size of s, 1 to 1 lb. of sausage), breadcrumbs or cracker meal, enough to bind the ingredients to be firm enough to stay together, mushrooms (the larger the caps the better)

ground pork sausage, cream cheese, softened, shredded parmesan cheese, fresh jalapeno peppers , halved lengthwise and seeded, ranch dressing (optional)

ground pork sausage, cream cheese, softened, fresh mushrooms, stems removed

ground sausage, fresh mushrooms, cream cheese, softened, dry bread crumbs, red wine

johnsonville italian mild sausage links, fresh mushrooms, dry bread crumbs, cream cheese, softened, chopped fresh parsley, lemon juice, garlic cloves, minced, grated parmesan cheese

butter, mushrooms, stems removed, italian sausage, chopped onion, minced garlic, dry bread crumbs, grated parmesan cheese, shredded mozzarella cheese, dried parsley

eggplant , halved lengthwise, olive oil, bulk italian sausage, garlic powder, black pepper, dry bread crumbs, spaghetti sauce, divided, mozzarella cheese, divided, egg, beaten

butter, bulk pork sausage, crumbled, onion, chopped, coarsely ground crustless french bread, vacuum-packed steamed chestnuts, chopped, canned low-salt chicken broth, chopped fresh parsley, crumbled dried sage leaves, dried thyme

bone-in pork loin roast, extra-virgin olive oil, divided, sage sprigs, italian sausages (about 6), casings discarded, scallions, chopped (1 cup), celery ribs, chopped (1 cup), brine-cured black olives, white orvieto classico

italian hot sausages, casings removed, dried oregano, freshly grated parmesan cheese (about 3 oz), worcestershire sauce, garlic powder, cream cheese, room temperature, egg yolk, olive oil, diameter ) mushrooms, stemmed, dry white wine

sausage (hot or mild, any brand you like ), onions, chopped, celery, chopped, dry, day old bread, cut in cubes, cornbread, crumbled (i use a boxed mix for this recipe, 1 8 pan), rubbed sage, marjoram, black pepper, chicken broth (i use fat free), butter or 2 tbsp margarine

bulk pork sausage, cream cheese, softened, shredded parmesan cheese, jalapeno peppers , halved lengthwise and seeded, ranch dressing , optional

shallots, chopped fine, celery, butter, sausage, parsley, dried chives, thyme, marjoram, bay leaf, finely crushed, kosher salt, fresh ground pepper, dried bread, cubes, chicken broth

portobello mushrooms, stemmed (reserve 1 cup minced stems), extra-virgin olive oil, plus more for drizzling, hot italian sausage, sweet italian sausage, chopped onion, chopped green bell pepper, chopped celery, minced garlic, plain bread crumbs, freshly grated parmesan, minced fresh parsley leaves, essence , recipe follows, egg, lightly beaten, balsamic vinegar, for drizzling

acorn squash, butter, diced red bell pepper, green onions, thinly sliced, bulk breakfast sausage, fresh white breadcrumbs, canned beef broth, pepper, salt, mild-flavored (light) molasses