Archive | November, 2011

Here’s a recipe from Pamela C. for a sausage stuffing with spinach and small pasta shells in addition to the traditional bread.  Looks like a delicious compliment to Thanksgiving turkey!  Pamela is getting a coupon for a FREE chicken sausage roll, just for sending us this recipe.  You could too!  Just send us your favorite sausage stuffing recipe by the end of the day tomorrow (Friday Nov. 18).  Email it to: 

in**@is*****.com











. 

Stuffing with Italian Sausage, Spinach & Pasta Shells

• 1 lb chicken Italian Sausage
• 1 box chopped frozen spinach, thawed with excess water squeezed out 
• 3 large eggs, beaten
• 1/2 (16 oz) box small shells pasta
• 1/3 bag herbed stuffing mix, or one box stuffing mix
• 1 (14 oz) can low sodium chicken broth
• salt and pepper to taste

• cook pasta according to package directions then drain and rinse with water to cool off
• brown sausage and mix with pasta
• add spinach and stuffing mix
• add beaten eggs and any salt and pepper and mix throughly
• place into a sprayed casserole dish and pour chicken broth over the mixture
• cover with foil and bake at 350 for 30 minutes, removing the foil for the last 5-10 minutes to brown the top

Here’s another entry we received for our “Show us your Stuff(ing)” sausage giveaway – Nancy Y’s recipe for a tasty Italian-style stuffing with Isernio’s sausage.  You too could get a coupon for FREE sausage just like Nancy!  All you need to do is email us your favorite sausage stuffing recipe, and we’ll mail you a coupon for a FREE chicken sausage roll.  What could be easier?  Email it to us at

in**@is*****.com

And now, on with the stuffing:

Tasty Italian Style Stuffing

• 6 cups stale bread crumbs
• 1/2 tsp salt
• 1 tsp pepper
• 2 tsp dried thyme
• 2 tsp dried oregano
• 2 tsp dried rosemary
• 3 tsp dried parsley
• 4 Tbs butter, melted
• 1/2 cup parmesan cheese, grated
• 2 Tbs butter
• 2 large onions, chopped
• 1 Tbs minced garlic (more or less to taste)
• 1 lb Isernio’s Italian Chicken Sausage roll
• 1 cup dry white wine
• 4 cups chicken broth

Combine bread crumbs, salt, pepper and herbs in a large bowl.  Drizzle melted butter over and toss to coat.  Spread half the mixture evenly on a large rimmed baking sheet and place in 350 degree oven for 15 minutes, tossing occassionally to brown evenly.  Repeat with the second half of the mixture.  Return to large bowl and cool completely.  Add grated parmesan and toss to combine. 

Meanwhile, melt 2 Tbs butter in a large skillet over medium high heat.  Add onions and cook until translucent and browning around the edges, about 10 minutes, stirring frequently.  Add garlic and saute about 30 seconds, until fragrant.  Add the sausage, breaking up and cooking until nice and golden brown. 

Add to cooled bread crumb mixture, combine thoroughly. 

Add wine to the now empty skillet, scraping to loosen the browned bits from the bottom.  Add this and the broth to the stuffing mix and combine thoroughly.  (It should be very wet.  If not, add more broth until it reaches the consistency of breakfast oatmeal.)  Pour into a buttered 8X11 baking dish and return to oven.  Bake at 350′ for about 30 minutes or until the top and edges are golden brown and crunchy.  Serve hot.  Serves 6-8.

Here is Agnes G’s recipe for a low-carb sausage stuffing.  She says her guests don’t even touch the bread stuffing anymore.  They beg for this dish so she has to quadruple the recipe!

Agnes will be receiving a coupon for a FREE Isernio’s Chicken Sausage roll for sharing this recipe with us.  You can get free sausage too – just send us your favorite recipe for sausage stuffing (email to:

in**@is*****.com











) before Friday November 18!

Sausage and Herb Low Carb Stuffing

• 3/4 pound Isernio’s Chicken sausage (you may use pork breakfast sausage) 
• 1/4 cup finely chopped celery 
• 1/4 cup chopped red onion 
• 2 eggs 
• 2 cups coarsely chopped cauliflower 
• 1/2 cup diced yellow squash 
• 1/2 cup grated Parmesan 
• 1 tablespoon chopped parsley leaves 
• 3 tablespoons chopped fresh sage leaves 
• 3 tablespoons chopped fresh thyme leaves 
• 1 tablespoon minced garlic 
• 1/8 teaspoon salt 
• 1/8 teaspoon fresh ground black pepper

Equipment: 8 by 8-inch square baking dish

Preheat oven to 350 degrees F.

Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.

Beat the eggs in a bowl.  Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.

Hard to believe Turkey Day is only a week and a half away.  Do you have your menu planned out?  One of our favorite Thanksgiving dishes is, of course, sausage stuffing.   A holiday meal just isn’t complete without this savory side dish.

We want to hear from you – what’s your favorite sausage stuffing recipe?  Is it a traditional sage dressing, or a Southern style with cornbread, or do you like it a little fancier with dried cranberries or wild rice? 

Whatever it is, send us your favorite sausage stuffing recipe, and we’ll send you a coupon for a FREE Isernio’s Chicken Sausage Roll!  Between now and Friday November 18, email your recipe to us at

in**@is*****.com











, and include your address so we can send you your coupon.   We’ll post some of the recipes on our Facebook page, to share the stuffing inspiration with everyone!

By the way, here is Frank’s favorite stuffing recipe (it’s great using our chicken sausage rolls too!).  Or check out a video of Frank making this recipe here. 

Who doesn’t love a nice warm pasta dish on these chilly fall nights?  Here’s a recipe from our friend Brian Baldwin for a hearty cannelloni with ‘Rosa’ sauce.  Give it a try and let us know what you think!

Cannelloni  – Isernio’s Sausage & Spinach

Filling:
2 tablespoons olive oil
1 small onion, chopped
1 garlic clove, minced (or more to taste)
12 oz frozen chopped spinach (thawed & drained)
8 oz. Isernio’s Hot Italian Chicken Sausage (links or roll)
8 oz. ground turkey, or Isernio’s Ground Chicken
2 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2  teaspoon red pepper flakes (optional)

Béchamel Sauce: 
4 TBS butter
4 TBS flour
4 cups milk
1 tsp nutmeg
salt & pepper to taste.       

Cheese Topping:  
2 cups shredded mozzarella cheese (or shredded Italian mix – 4 Italian cheeses)

One 8-oz. package of manicotti shells

Directions:

Make the Béchamel Sauce:  In saucepan, heat butter until melted. Add flour and stir until smooth. Add milk to the butter mixture 1 cup at a time, whisking until smooth. Bring to boil, stirring constantly. Remove from heat. Season with salt, pepper and nutmeg

Preheat oven to 350 degrees F.  Spray a 9 by 13 baking dish with cooking spray and set aside.

To make the filling:  In a large sauce pan heat olive oil over medium-high heat. Add sausage, turkey, onion and garlic, cook until tender and brown, about five minutes. Stir in spinach, basil, oregano, salt, pepper and red pepper flakes.  Cook about five minutes.  Stir in approx 1 cup of the béchamel sauce.

Rosa sauce: Add approx 1 1/2 cups of Hunt’s Pasta Sauce Four Cheese (or any marinara sauce and 2 cups cheese) to the balance of the béchamel sauce until it’s a nice ‘Rosa’ color.

For the pasta, add package of manicotti shells to a large pot of boiling salted water.  Parboil for four minutes. Do not overcook, they will finish cooking in the oven. Carefully remove noodles from water to cool.  Place in the original package “rack” and let cool.

Use a zip lock bag to fill the shells with the filling.  Cut a small corner of the bag and squeeze the filling into the shells like a pastry bag.

To assemble the cannelloni:  Spread about 1/2 cup of the Rosa sauce in the baking dish.  Carefully transfer filled cannelloni to pan. Top cannelloni with remaining Rosa sauce.  Cover pan with foil and bake until sauce is bubbling, about 30 minutes. Remove foil, top with 2 cups mozzarella (or Italian mix) cheese and bake for 5 additional minutes, until cheese is melted.

Makes 14 cannelloni.  Serves 4 – 6.