SAUSAGE AND CHEESE-STUFFED KABOCHA
I was inspired by this dish from Daniel Boulud. It's something I saw him make once and now I make it for my family as well. I put my own twist on it.
Provided by Marc Murphy
Categories main-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Pour 2 cups of boiling water over the dried porcini and let sit while you prep your other steps, 10 to 15 minutes.
- Peel, de-seed and medium dice the kabocha squash. Pour onto a baking sheet, sprinkle with salt and pepper and drizzle with 2 tablespoons of olive oil. Roast in the oven for about 30 minutes to cook through.
- In the meantime, use a small serrated paring knife to remove the top of the pumpkin wide enough to later fill the pumpkin stuffing and scoop out the seeds.
- Dice the baguette and place in the oven on a sheet pan to make croutons, about 5 minutes.
- In a large skillet over medium heat cook the Italian sausage breaking it up into little pieces and cook it all the way through. Remove it from the pan leaving the grease. Now add the onions and garlic and cook, stirring, until softened, 5 to 8 minutes.
- While the onions are cooking, take the porcinis that are re-hydrating in the hot water, wring them out and give them a rough chop. Remove the cooked onions and put in a large bowl with the Italian sausage. In the same skillet, add the sliced white mushrooms, chopped porcinis along with 1/2 cup of the mushroom liquid and cook for about 5 minutes. Remove and add to the large bowl with the sausage mixture.
- Add the cooked kabocha and croutons to the sausage bowl. Mix well and add the ginger, paprika, nutmeg, salt and pepper.
- Add the milk and heavy cream to a saucepan and bring it to a simmer.
- To assemble: Sprinkle the inside of the pumpkin with salt and pepper. Add a layer of the sausage mixture, some of the heated milk-cream mixture, add a layer of Gruyere and continue by pressing down repeating the layering process until the pumpkin is completely full. Place the top of the pumpkin back on, put it in a 9- by 13-inch baking dish and fill with 1- to 2-inches of warmed water. Bake until it's cooked through, about 1 1/2 hours
- Serve by scraping the inside of the pumpkin and getting some of the pumpkin flesh along with the filling to serve warm.
CHEESE AND ONION STUFFED SAUSAGES
Nice quick way to spriten up some plain beef sausages. I'd personally always go with natural cheese rather than processed for something like this but other pizza style cheeses like mozzarella would be good for a variation.
Provided by Peter J
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Par-boil sausages for around 10 minutes in boiling water, drain and allow to cool just a little.
- Finely grate cheese and onion together in a small bowl.
- Cut a slit down the middle of each sausage for around 2/3 of the length that goes half-way through.
- Press equal amounts of the mixture well down into the sausage.
- Transfer to a hot BBQ / grill and cook around 10-15 minutes over a fairly moderate heat (without turning for obvious reasons).
Nutrition Facts : Calories 197.3, Fat 14.8, SaturatedFat 6, Cholesterol 41, Sodium 961.6, Carbohydrate 2.5, Fiber 0.1, Sugar 1.9, Protein 12.8
SAUSAGE STUFFED ONION
Provided by Katie Lee Biegel
Categories side-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking dish with foil.
- Peel the onions and cut them in half along the equator. Cut the bottoms slightly so that the onions can sit cut-side up steadily. Use a spoon or melon baller to scoop the centers out of the onions, leaving about 1/4-inch (or 1 layer of onion) as the shell and reserving the scooped flesh. (The onions should look like little bowls.) Place the hollowed-out onions in the baking dish. Drizzle the olive oil over them and sprinkle with about 1/2 teaspoon each salt and pepper. Roast the onions until they are soft and brown on the tops, about 30 minutes. Let rest until cool enough to handle. (Leave the oven on.)
- Meanwhile, roughly chop the reserved onion flesh. Melt the butter in a large skillet over medium-high heat. Add the onions to the skillet and cook, stirring occasionally, until the onions start to brown, about 4 minutes. Sprinkle in 1/4 teaspoon each salt and pepper, or more if desired. Reduce the heat to medium and let the onions cook until they are very soft and brown, another 10 to 15 minutes. Pour 1/2 cup wine into the skillet and scrape up any brown bits. Let the wine cook out, then transfer the onions to a large bowl to cool slightly.
- Add and combine the sausage with the caramelized onions. Mix in the panko, thyme, garlic, half the Parmesan, half the parsley and salt and pepper to taste.
- Use a 1/2-cup ice cream scoop or measuring cup to add a heaping half cup of the sausage mixture to each roasted onion. They should be mounded; press everything in to keep it together. Pour the stock and remaining 1/2 cup wine into the bottom of the baking dish. Cover the dish with foil and bake for 15 minutes. Remove the onions from the oven, remove the foil, sprinkle the remaining Parmesan on the tops of the onions, then bake until the cheese is melted and browning and the sausage is browned, another 15 minutes. Remove from the oven, then sprinkle with the remaining parsley and serve warm.
STUFFED ITALIAN SAUSAGE
Stuffed sausages for dinner using Italian sausage links filled with string cheese and covered in marinara sauce bakes for a cheesy savory 3 ingredient keto friendly dinner in no time!
Provided by Jen @ Whole Lotta Yum
Categories Sausage
Time 35m
Number Of Ingredients 4
Steps:
- Preheat an oven to 400 degrees Fahrenheit and position the oven rack to the center.
- Carefully cut the Italian sausage links lengthwise, making sure to only cut about halfway down into the sausage.
- Insert a piece of string cheese into each sausage and then pinch the top of the raw sausage closed over the top of the cheese. Place the stuffed sausages into the bottom of a 9x9 baking dish.
- Drizzle the cup of marinara sauce over the top of the sausages.
- Bake the stuffed sausage recipe for 30+ minutes or until the sausages are cooked through and reach an internal temperature of 160 degrees Fahrenheit.
Nutrition Facts : Calories 431 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 76 milligrams cholesterol, Fat 32 grams fat, Fiber 0 grams fiber, Protein 25 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1101 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
SAUSAGE AND CHEESE-STUFFED POBLANO PEPPERS WITH QUICK-PICKLED RED ONIONS AND RADISHES
Get ready for a new take on stuffed peppers! Stuffed with spiced ground pork, topped with melty cheese and garnished with quick pickles and cilantro, these poblano peppers are as beautiful to look at as they are delicious! You can swap out the pork for any protein you'd like and use the extra pickles for sandwiches or salads.
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Position a rack on the top of the oven and preheat to broil.
- Combine the vinegar, sugar, 1 teaspoon salt and 1/3 cup warm water in a mason jar. Cover and shake to combine until the sugar and salt dissolve. Add the onions and radishes and set aside.
- Drizzle the oil over the peppers, season with 1 teaspoon salt and arrange on a baking sheet cut-side up. Broil on the upper rack of the oven until blistered and softened, 4 to 6 minutes.
- Mix together the pork, garlic, paprika, chili powder, cumin and 2 teaspoons salt in a large bowl. Transfer to a large skillet over medium-high heat and cook, breaking up the pork into small pieces with a wooden spoon, until browned and cooked through, 5 to 6 minutes. Remove from the heat, drain the excess fat and set aside to cool.
- Stir half of the cheese into the pork. Distribute the mixture evenly in the cavities of the peppers. Top with remaining cheese and broil until melted and bubbly, 2 to 3 minutes.
- Top with the pickled onions and radishes. Garnish with cilantro and enjoy!
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