Mulay’s Sausage Stuffing

Posted in Dinner, Lunch

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Even though this recipe calls for Hot Italian Sausage…it actually isn’t that spicy. It just kicks up the flavor a bit.

You’re gonna need:

  • 2 lbs of Mulay’s ground Hot Italian Sausage (yum!)
  • 2 lbs of Ground Beef
  • 1 chopped yellow onion
  • 4 sticks of celery, chopped
  • 4 tablespoons of butter
  • 4 cups of chicken broth
  • Salt, pepper and 1 tsp of sage (if you want)
  • 1 bag of corn bread stuffing

Okay, so preheat your oven to 350°. Then, in a large skillet cook the sausage and beef until fully cooked. Drain and set aside. In the same skillet sauté the onion and celery in the butter, until tender. Add 1 cup of the chicken broth and let it simmer for about 5 minutes. In a large bowl, combine the meat mixture with the sauté mixture and mix well. Add the stuffing cubes and remaining chicken broth. Mix everything together (told ya, you needed a large bowl), add salt and pepper (a sage if you’ve got it) and stuff that turkey! No turkey? Well you can bake it by itself, in a baking dish for an hour (inside the turkey the whole time the turkey is in the oven). Enjoy!

Baked Turkey Breast Provencal

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This delicious and easy dinner recipes comes from Pam in our Wildomar market. Anything she makes is really, really good. Serve with rice or mashed potatoes and you’re favorite Chardonnay.

What you’ll need:

  • Olive oil cooking spray
  • 2 pounds boneless, skinless turkey breast
  • 10 roasted whole garlic cloves (in our antipasto bar)
  • 1/2 cup Roland Dijon mustard
  • 1 tbsp Herbes De Provence
  • 1 tbsp Roland extra virgin olive oil
  • 1 lemon, thinly sliced
  • 18 garlic-stuffed green olives

Preheat oven to 350° and lightly coat a 13×9-inch baking dish with cooking spray. Set aside. With a paring knife, cut 10 slits randomly into turkey breast and insert garlic cloves into slits. Cover the bottom of the prepared pan with lemon slices and arrange the olives evenly over the evenly over the lemon slices. In a small bowl, whisk together the Dijon mustard, Herbes de Provence, and olive oil. Place the turkey breast on top making sure some olives are beneath the turkey, and spread the mustard mixture over the turkey. Bake the turkey for 60-70 minutes. Place dish on wire rack and cover with foil to keep warm. Let stand 10 minutes before serving.

Kim’s Polenta Rounds

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Kim in our Rancho Bernardo market knows that good food doesn’t have to be complicated. It’s all about the best ingredients. That’s why we love this easy dinner recipe:

What you’ll need:

  • 1 Food Merchants Polenta chub
  • 1 jar of Don Bruno marinara sauce
  • Shredded Jack cheese
  • Shredded Mozzarella cheese
  • Olive oil

Slice polenta chub into about ? inch slices and place in a hot frying pan with a little bit of olive oil. Cook over medium heat, until golden brown on each side. In a baking dish, pour some marinara sauce to cover the bottom. Place polenta rounds in dish and cover with more sauce. Sprinkle with shredded cheeses and place under the broiler for just a minute until melted and bubbly.