Simple Celebrations

Sandra Lee's "Semi-Homemade Fast-Fix Family Favorites" provides semi-homemade solutions that will bring dramatic results to your holiday table.

Simple Celebrations

Stylish Holiday Cooking With Sandra Lee

Holiday entertaining is a great way to enjoy the season and make memories with friends and family. No one knows this better than Sandra Lee, Food Network star and bestselling author of 17 cookbooks. She can take any holiday menu from good to gourmet quickly and affordably.

A festive feast doesn't have to cost a lot or require special shopping - start by looking in your pantry and refrigerator. Sandra Lee finds that staples such as Johnsonville sausage make recipes more flavorful and saves time. "A delicious side dish can make any meal sing," she says. "The Semi-Homemade Sausage and Cornbread Stuffing recipe is simple - the extra flavor comes from the sausage."

This recipe - and more - are in her new book, "Semi-Homemade Fast-Fix Family Favorites."

For more recipes and entertaining ideas, visit www.SemiHomemade.com  and www.Johnsonville.com.

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Turkey With Sausage Cornbread Stuffing

Excerpted from the book, "Semi-Homemade Fast-Fix Family Favorites," by Sandra Lee

Servings: 8 to 10

Turkey With Sausage Cornbread Stuffing

Prep time: 45 minutes
Baking time: 4 hours
Standing time: 15 minutes

1 (12-pound) turkey, thawed
1 box (8.5-ounce) cornbread mix
1 pound Johnsonville Italian Mild All Natural Ground Sausage
1 cup chopped celery
1/2 cup chopped green onions
2 tablespoons poultry seasoning
1 can (10.5-ounce) chicken with rice soup
1 stick (1/2 cup) softened butter
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
Salt and freshly ground pepper

1. Rinse the turkey in clean water and pat dry with paper towels. Remove the gizzards and neck. Place gizzards and neck in a saucepan and cover with water. Bring to a simmer to create broth for gravy. Simmer for 30 to 45 minutes. Remove from the heat, strain, and reserve.

2. Meanwhile, prepare cornbread from mix, according to package directions. Cool completely in pan. While cornbread bakes, brown sausage in a medium skillet over medium heat. Stir sausage frequently while browning to break up any large clumps.

3. Crumble cooled cornbread into small pieces and lay on a baking sheet to air dry. In a bowl, combine cornbread, cooked sausage, celery, and green onions. Add poultry seasoning and soup. Mix well; stuff inside turkey cavities.

4. Generously cover turkey completely with softened butter. Tent with aluminum foil and bake according to package instructions. One hour before bird is done, remove foil and baste. The turkey is done when the internal temperature registers 170°F deep in the thigh, and juices run clear when flesh is pierced. The temperature of the stuffing should be 160°F in the center.

5. Remove turkey from oven, place on serving platter, and tent with foil. Let turkey rest for about 15 minutes so the temperature of the stuffing will reach 165°F in the center and the temperature in the thigh will rise to 180°F.

6. While turkey rests, prepare gravy. In a large skillet over medium-low heat, heat vegetable oil. Add flour; cook and stir until deep brown. Add turkey drippings and whisk until thickened. Add reserved gizzard broth and simmer. Season with salt and pepper, to taste.

7. Remove stuffing from bird and place in serving bowl. Carve turkey and plate with stuffing and gravy.

Sausage-Stuffed Mushrooms

Excerpted from the book, "Semi-Homemade Money Saving Meals," by Sandra Lee

Prep time: 25 minutes

Sausage-Stuffed Mushrooms

Bake time: 15 minutes
Makes 28 servings

Nonstick cooking spray
28 large white button mushrooms (each about 2 inches in diameter)
1 tablespoon extra virgin olive oil
1 pound Johnsonville Hot Italian Links
2 teaspoons Greek seasoning
1/2 teaspoon salt
1 package (10-ounce) frozen chopped spinach, cooked and well drained
1 jar (4-ounce) chopped pimiento, drained
1/3 cup shredded Romano cheese
2 eggs, lightly beaten

1. Preheat oven to 350°F. Lightly spray baking sheet with cooking spray. Wipe mushrooms clean but do not get them wet. Remove mushroom stems; reserve. Lightly spray mushroom caps inside and out with cooking spray; set aside. Finely chop mushroom stems; set aside.

2. In large skillet, heat oil over medium-high heat. Break up sausage into skillet; add chopped mushroom stems, Greek seasoning, and salt. Cook until sausage is crumbled and cooked through. Transfer sausage mixture to a bowl. Add spinach, pimiento, Romano cheese, and eggs; stir to combine.

3. Stuff each mushroom with about 2 tablespoons sausage mixture, pressing firmly into mushroom. Place stuffed mushrooms on prepared baking sheet. Bake in preheated oven for 15 to 20 minutes just until mushrooms are tender and stuffing is heated through. Sprinkle with additional Romano cheese (optional).

Cherry Lemon-Ricotta Trifle

Excerpted from the book, "Semi-Homemade Desserts 2," by Sandra Lee

Start to finish: 25 minutes

Cherry Lemon-Ricotta Trifle

Makes 16 servings

2 cans (21 ounces each) cherry pie filling
1 cup cherry preserves
4 cups ricotta cheese
1 cup sugar
1/4 cup limoncello liqueur
1 tablespoon lemon juice
2 teaspoons vanilla extract
2 containers (8 ounces each) frozen whipped topping, thawed
6 large purchased croissants*

1. In medium bowl, combine cherry pie filling and cherry preserves; set aside.

2. In large bowl, stir together ricotta cheese, sugar, limoncello, lemon juice, and vanilla. Stir in whipped topping.

3. Tear croissants into bite-size pieces and place half in the bottom of trifle dish. Spoon half of the ricotta mixture on top of croissants. Spoon half of cherry mixture on top of ricotta mixture. Repeat with remaining ingredients to make another layer.

4. Refrigerate trifle until ready to serve (up to 8 hours).

*Note: If using day-old croissants, toast them in a 350°F oven for 5 minutes before using.

Family Features
All materials courtesy of: Sandra Lee