Sundried Tomato and Turkey Sausage Penne by The Turkey Shoppe Ingredients • 1 lb. Oegema’s tomato basil sausage • parmesan cheese or shredded goat cheese • 1 tbsp. olive oil • 1 onion, chopped • 1/2 lb. mushrooms, chopped
Staci’s Cranberry Sauce Ingredients
• 1 can frozen cranberry juice, thawed • 1 ½ cups fresh or frozen cranberries • 1/2 cup dried cranberries • 1 orange • 3 tbsp Grand Marnier or other orange liqueur (optional) Directions In a pot add the cranberry juice, cranberries and dried cranberries with the juice of the orange. Cook over medium- low heat. Once the cranberries start to burst open (15–20 mins) and the sauce is beginning to bubble add the zest of half the orange and the liqueur (or water) and continue to cook for 10 minutes until the sauce has thickened. Let cool and then refrigerate to serve chilled.
• 2 cloves garlic, minced • 1/2 lb spinach, chopped • 1/4 cup sundried tomatoes, sliced • 1/2 lb. penne noodles Directions
Cook turkey sausages in a fry pan or oven and then slice. Meanwhile, in a large non-stick skillet, heat oil over medium heat, cook onions and mushrooms until tender, approximately 7 minutes. Stir in garlic and cook for 1 minute. Add spinach and sundried tomatoes and cook for approximately 3 minutes or until the spinach is wilted. Add sausage pieces. While cooking onions and mushrooms, prepare penne noodles according to package directions. Combine turkey, vegetables, and noodles. Toss with oil from sundried tomato jar or olive oil. Top with parmesan or goat cheese.
Cooking Tip: Don’t overcrowd the pan.
When cooking meat or veggies, leave space between pieces to ensure even cooking and browning.
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CHRISTMAS IN PORT STANLEY – 10 – HOLIDAY COOKBOOK
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