Jess's Recipes

From Julia Child's "The Way to Cook" adapted for 3 heritage turkeys (plus a lot :) ) 5 pounds ground sausage 10 cups chopped onions 3 chopped celery bunches 5 cornbread trays - crumbled in food processor 5 slices bread made into breadcrumbs - crumbled in food processor 8 - 10 eggs 5 TBS sage 3 - 4 sticks of butter - melted! salt and pepper Saute sausage meat. Remove sausage and set aside. Leave fat in pan, saute onion until tender - approx. 10 min. Add celery and saute 5 min more. Blend onions and celery with the sausage. Add the cornbread, breadcrumbs and eggs. Season to taste and fold in the melted butter.

After reading about this recipe here (her picture looks SOOOOO much better than mine!) , I decided this was a good recipe to try tonight. Although quite easy, it took a lot of hands on time. I was always working with it. It was a good welcome to fall recipe. My husband really enjoyed it! The recipe originally is from Rachel Ray Serves 4 - HUGE PORTIONS Submitted byRachael Ray For a complete meal, serve with Spinach Salad with Apple and Red Onion . I did not make this although this might have been good with it Ingredients 2 tablespoons extra virgin olive oil (EVOO), divided 1 pound bulk sweet Italian sausage 4 cloves garlic, cracked and chopped 1 medium onion, finely chopped 1 bay leaf, fresh or dried 4-6 sprigs sage leaves (about 2 tablespoons), cut into chiffonade 1 cup dry white wine 1 cup chicken stock 1 cup canned pumpkin 1/2 cup heavy cream 1/8 teaspoon ground cinnamon - I would use at least a full teaspoon or more! 1/2 teaspoon nutmeg, ground or freshly grated Coarse salt and b...

"This easy-to-make meal makes a lot, and leftovers reheat well." --CL Reader1 (1-pound) package uncooked ziti (short tube-shaped pasta) 1 pound hot turkey Italian sausage links 1 cup chopped onion 2 garlic cloves, minced 1 tablespoon tomato paste 1/4 teaspoon salt 1/4 teaspoon black pepper 2 (14.5-ounce) cans petite-diced tomatoes, undrained 1/4 cup chopped fresh basil Cooking spray 1 cup (4 ounces) shredded fresh mozzarella cheese 1 cup (4 ounces) grated fresh Parmesan cheese Preheat oven to 350°. Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside. Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coa...

SERVES 4 (change servings and units) Ingredients 2 tablespoons olive oil 1/4 lb pancetta 2 lbs heirloom tomatoes, cored ~ Jess's note: this recipe could use even more than 2 lbs of tomatoes 5 fresh bay leaves or 2 dried bay leaves 2 tablespoons fresh oregano 1 tablespoon fresh rosemary 1 lb sausage 1 tablespoon olive oil 5-6 garlic cloves Directions 1. Preheat a roasting pan in a 350F (180C) oven. Add olive oil and pancetta; return to oven until pancetta is crispy. Push to one side and add herbs. 2. Put tomatoes into roasting pan, core hole down. Return to oven until tomato skins blister, about 5 minutes. Pinch off tomato skins. Toss carefully to keep tomatoes from falling apart. Jess's note: 5 minutes is not long enough, I would do MUCH longer....45 minutes. 3. Drizzle sausage with olive oil and rub in well. Place sausages into pan, pushing down amongst the tomatoes. Toss in garlic cloves. Sprinkle with salt and pepper. Return pan to oven fo...