Thanksgiving Country Style Turkey Stuffing

Swedish Meatballs

Sausage, Potato & Cheese Casserole

Papa George's Italian Sausage Vegetable Soup

Lamb Hot Pilaf Dish

Ingredients

• 1 12-oz Package of Papa George's Reduced Fat Pork Sausage Roll (Regular)
• ½ 12-oz Package of Papa George's Reduced Fat Pork Sausage Roll (Sage)
• ½ cup unsalted butter
• 1 teaspoon of dried sage
• 1 teaspoon of dried thyme
• 10 cups of toasted sourdough bread (or French Bread) cubes (3/4-inch), preferably from the heel
• 1 cup of dried cherries or cranberries (optional)
• 1 cup chopped walnuts
• 1 cup onion, finely chopped
• 1 cup chopped celery
• salt and pepper to taste

Cooking instructions

In a 12-inch skillet, crumble in sausage; cook until browned. With slotted spoon, transfer to bowl. Melt butter in skillet; saute onions until golden brown and tender. Add celery and cook 5 minutes or until crisp-tender. Add sage and thyme; mix well and transfer to bowl. Combine the browned sausage, onion mixture, toasted bread cubes, broth, cherries (or cranberries), and walnut. Toss together lightly. Season with salt and pepper to taste.

Makes 12 cups.

Ingredients

• 1 12-oz Package of Papa George's Reduced Fat Pork Sausage Roll (Sage)
• 1 12-oz Package of Papa George's Reduced Fat Pork Sausage Roll (Regular)
• 1 ½ lb Lean Ground Hamburger
• ½ Cup Potato Flakes in 1 Cup of Hot Water
• 2 Eggs in ½ Cup of Milk
• 1 Cup Fine Bread Crumbs
• 1 Medium Size Onion, Finely Chopped
• Salt and Pepper To Taste

Cooking instructions

Mix all ingredients well. Using a melon baler, scoop to make meatballs. Bake in 350 0 F oven for 45 minutes. Pour cream sauce and serve.

Makes 8 to 9 servings.

Ingredients

• 2 12-oz of Papa George's Reduced Fat Pork Sausage Roll (Sage and Hot)
• 8-9 medium potatoes
• 17 Velveeta Cheese slices
  

Cooking instructions

Peel and cut medium potatoes into small bite-size pieces. Place in a large pot of boiling water and cook until tender. While the potatoes are cooking, brown sausage in a frying pan, and crumble into small pieces. Spray an ovenproof casserole dish lightly with non-stick cooking spray such as Pam. In the dish layer half the potatoes, half the sausage, and cover with Velveeta cheese slices. Layer the rest of the ingredients in the same order. Put the casserole into a 350-degree oven long enough to melt the cheese (about 10 minutes). Serve hot or warm.

Makes 7 to 8 servings.

Ingredients

• 2 lbs of Papa George's Reduced Fat Italian Pork Sausage Links
• 2 medium onions
• 2 garlic cloves, minced
• 4 carrots, peeled and diced
• 4 small zucchini, (about 1 lb.), diced
• 2 green bell peppers, seed and membranes removed, diced
• 1 cup dry white wine
• 10 cups chicken broth (80 ounces)
• 2 cans (28 ounces each) crushed tomatoes in tomato puree
• 2 teaspoons dried basil, crumbled
• 1 teaspoon dried oregano, crumbled
• Salt and freshly ground black pepper to taste
• 1 cup uncooked orzo (rice shaped pasta)

  To serve:
  11/4 cups (5 ounces) freshly grated Parmesan cheese

  Serves 12 to 16.
  

Cooking instructions

Remove the casings from the sausage and discard. Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink. Add the onions and garlic and cook. Stirring, until soft but not browned. Add carrots, zucchini, peppers, wine, chicken broth, tomatoes, basil and oregano and bring to a boil. When the soup is boiling, add orzo and cook for 20 minutes. Season to taste with salt and pepper. Serve in heavy soup bowls. If desired, sprinkle Parmesan cheese over each serving.

To prepare in advance like most hearty soups, this tastes best if it is cooled, refrigerated overnight, and then reheated to serve. It may also be frozen.

Ingredients

• 2 lbs of Papa George's Reduced Fat Italian Pork Sausage Links
• 2 medium onions
• 2 garlic cloves, minced
• 4 carrots, peeled and diced
• 4 small zucchini, (about 1 lb.), diced
• 2 green bell peppers, seed and membranes removed, diced
• 1 cup dry white wine
• 10 cups chicken broth (80 ounces)
• 2 cans (28 ounces each) crushed tomatoes in tomato puree
• 2 teaspoons dried basil, crumbled
• 1 teaspoon dried oregano, crumbled
• Salt and freshly ground black pepper to taste
• 1 cup uncooked orzo (rice shaped pasta)

  To serve:
  11/4 cups (5 ounces) freshly grated Parmesan cheese

  Serves 12 to 16.
  

Cooking instructions

Remove the casings from the sausage and discard. Brown the sausage in a heavy Dutch oven or large saucepan, mashing it with the back of a spoon until the meat is no longer pink. Add the onions and garlic and cook. Stirring, until soft but not browned. Add carrots, zucchini, peppers, wine, chicken broth, tomatoes, basil and oregano and bring to a boil. When the soup is boiling, add orzo and cook for 20 minutes. Season to taste with salt and pepper. Serve in heavy soup bowls. If desired, sprinkle Parmesan cheese over each serving.

To prepare in advance like most hearty soups, this tastes best if it is cooled, refrigerated overnight, and then reheated to serve. It may also be frozen.

Ingredients

• 2 12-oz Papa George's 85% lean Pure American Ground Lamb
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1-1/2 cup of rice
• ¼ cup of pine nuts or unsalted pistachio
• 2 cups of chicken broth or water and stock cubes
• ¼ teaspoon allspice
• ¼ teaspoon cinnamon
• ¾ cup water (approximately)
• 1 tablespoon of butter or margarine
• 1 teaspoon salt, or to taste