29 sausage stuffing heavy cream Recipes

olive oil, divided, pouns sweet italian sausage, casings removed, divided, unsalted butter , cut into pieces, onions, chopped, celery ribs, chopped, garlic cloves, minced, eggs, lightly beaten, heavy cream, divided, turkey giblet stock or reduced-sodium chicken broth, grated parmigiano-reggiano (2 oz), coarsely chopped flat-leaf parsley

pastry for double-crust pie (9 inches), johnsonville hot ground sausage, green onions, chopped, butter, chopped canned mushrooms, sliced pimiento-stuffed olives, salt, pepper, all-purpose flour, heavy whipping cream, shredded swiss cheese, chopped stuffed olives

pumpkin, melted butter, salt, pepper, olive oil, onion, chopped, celery ribs, chopped, garlic cloves, minced, celery seed, fennel seed, chopped fresh parsley, divided, chopped fresh sage, divided, salt and pepper, granny smith apples, peeled and cubed, ground turkey sausage, sauvignon blanc wine, heavy cream, cornbread stuffing, eggs, beaten, chicken broth

pumpkin, melted butter, salt and pepper, olive oil, onion, chopped, celery ribs, chopped, garlic cloves, minced, granny smith apples, peeled and cubed, celery seed, fennel seed, oranges , zested, chopped fresh parsley, divided, chopped fresh sage, divided, ground turkey sausage, sauvignon blanc wine, heavy cream, cornbread stuffing, chicken broth, eggs, beaten

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

chorizo sausage, cooked , and allowed to cool, japanese-style bread crumbs, monterey jack cheese, shredded, white onion , julienne, pork tenderloin, roasted poblano chile (pealed, with seeds), heavy whipping cream, chorizo sausage, roasted garlic