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Sausage Cornbread Stuffing
Yield: 8 1-cup servings
*1 package Jimmy Dean® Premium Pork Sage Roll Sausage
*2 cups chopped celery
*1 cup finely chopped onion
*4 cups toasted coarsely crumbled cornbread
*1/4 cup chopped fresh parsley
*1 teaspoon poultry seasoning
*1 cup chicken broth
*1 egg, lightly beaten
*1/2 cup chopped pecans (optional)
1. Preheat oven to 325°F.
2. Cook sausage, celery and onion in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently. Drain. Spoon into large bowl.
3. Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired.
4. Spoon into lightly greased 2-quart casserole or souffle dish; cover.
5. Bake 45 minutes or until thoroughly heated, uncovering after 35 minutes.
Tip: To make crumbled cornbread, bake 1 package (8.5 ounces) corn muffin mix according to package directions. Cool, then coarsely crumble. To toast, preheat oven to 400°F. Spread cornbread in large shallow baking pan. Bake 10 minutes or until lightly browned, stirring after 5 minutes.
Yield: About 50 mushrooms
*2 pounds large mushrooms, stems removed and reserved
*1 package Jimmy Dean® Premium Pork Regular Roll Sausage
*1 clove garlic, minced
*4 ounces cubed and softened cream cheese
*3/4 cup dry Italian breadcrumbs, divided
*1/2 cup (2 ounces) grated Parmesan cheese, divided
*1/4 cup chopped fresh parsley
*1 tablespoon olive oil
1. Preheat oven to 350°F.
2. Finely chop enough mushroom stems to measure 1 cup; discard any remaining stems. Place mushroom caps, rounded-side down, in lightly greased shallow baking pans.
3. Cook sausage, chopped stems and garlic in large skillet over medium-high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently. Drain and return to skillet.
4. Add cream cheese, 1/2 cup breadcrumbs, 1/4 cup Parmesan cheese and parsley; mix well. Spoon into mushroom caps.
5. Combine remaining breadcrumbs, remaining Parmesan cheese and oil; sprinkle over mushrooms.
6. Bake 20 minutes or until mushrooms are tender and stuffing is lightly browned.
Chocolate Peppermint Crinkles
Yield: 6 dozen cookies
*2 1/4 cups all-purpose flour
*1/4 cup unsweetened cocoa powder
*1 1/2 teaspoons baking powder
*1/2 teaspoon salt
*2 cups granulated sugar
*1 package (12 ounces) or 2 cups semisweet chocolate chips, melted, cooled
*3 eggs, room temperature
*1/2 cup vegetable oil
*1 teaspoon peppermint extract or vanilla
*1/3 cup powdered sugar, sifted
*1/4 cup crushed peppermint candies or candy canes
*1/3 cup granulated sugar, for rolling
1. Mix flour, cocoa powder, baking powder and salt in large bowl.
2. Combine sugar, cooled chocolate, eggs, oil and peppermint extract in mixer bowl. Beat on medium speed until blended. Gradually add flour mixture, beating on low speed until blended.
3. Refrigerate, covered, until firm enough to shape, about 1 hour or overnight.
4. Heat oven to 350°F. Mix powdered sugar and crushed candy in small bowl. Work with 1/3 of dough at a time, keeping remaining dough refrigerated. Shape dough into 1-inch balls; roll in granulated sugar first and then in crushed candy mixture. Place 2 inches apart on parchment paper-lined or ungreased baking sheets.
5. Bake in oven until lightly browned, 8-10 minutes. Cool on baking sheets 1-2 minutes. Remove to wire racks; cool completely.