Keep the chaos in kitchen to a minimum after Thanksgiving with this simple and delicious go to, pick at all weekend long, best meal to keep on hand for the holiday weekend. Traditionally known as Breakfast Bread, this holiday staple has been turned into breakfast, lunch and dinner. This Sausage Bread, as we call it, is simple to make, reheat and take a long. It is a hearty breakfast for running out the door on Black Friday morning or the perfect mid-day meal after shopping. You can adapt this recipe from mild to spicy or make one of each. We make one of each to satisfy the different palates in our household. Enjoy this recipe; I am confident it will be a go-to in your household as well.
The perfect, most simple go to breakfast, lunch or dinner to keep around and eat off of all weekend long.
- 16 oz Jimmy Dean Sausage (mild or spicy)
- 16 oz Pizza Dough (1 bag from grocer)
- 2 cups Shredded Mozzarella
- 2 Large Egg (One for egg wash)
Pre heat oven to 350 F. Brown break up sausage in a skillet. Remove from heat to let cool for 5 minutes. While sausage is cooling, roll out dough so it is the length of a half-sheet cookie sheet lined with parchment. Place sausage in bowl with cracked egg and the cheese. Stir well. Place dough on cookie sheet. Spoon dough length wise evenly onto the dough. Roll over and seal edges with a pastry cutter. Brush the exterior with the 2nd egg. Place in the oven for 30 minutes or until golden brown. Remove let rest for five minutes and serve. Cut slices and wrap individually to reheat.
Stock Up for the Holidays!
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Indulge in a super easy, super delicious Apple Pie that your guests will love! This Fall it’s out with Granny Smith Apples and in with the Pink Lady. Well, not totally out with Granny Smith; let’s just give old Granny a break. When it comes to baking the perfect apple pie you need the perfect apple: Pink Lady. This game-changing Pink Lady Apple is sweet, tropical and mildly tart. She is crisp and juicy. The Pink Lady Apple works marvelously in any culinary application; she resists browning and doesn’t shrink.
For the perfect apple pie, you should always use a combination of 2 – 3 different varieties of apples. The best combination includes Pink Lady, Granny Smith with Jonamac. For this Pink Lady Apple Pie, the Pink Lady Apple will be the predominant apple with equal amounts of Granny Smith and Jonamac.
Pink Lady Apple PIe
This mouthwatering apple pie, predominately made from the PInk Lady Apple with have your palate doing the the happy dance. The satisfying flavors from this delicious pie will have everyone asking whats your secret!
- 2 lbs Pink Lady Apples (peeled, cored and cut into slices about 1/8")
- 1 lb Granny Smith Apples (peeled, cored and cut into slices about 1/8" thick)
- 1 lb Jonamac Apples (peeled, cored and cut into slices 1/8" thick)
- 1/2 cup firmly packed, light brown sugar
- 1/4 cup granulated sugar (plus 2 tbs for sprinkling)
- 1 1/2 tblsp cornstarch
- 3/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1 tbsp fresh lemon juice
- 2 tbsp cold, unsalted butter cut into 1/2 pieces
- 1 egg white
Pre-heat oven to 400 F. In a 7 quart pot or dutch oven, stir together the apples, brown sugar, sugar, cornstarch, cinnamon, salt and nutmeg over medium heat, stirring often, until the apples are tender, approximately 20 minutes. Uncover and cook until the liquid has become thickened and glossy. Approximately 10 more minutes. Squeeze juice of half of lemon around mixture, stir and let cool for 30 – 40 minutes. While cooling, roll out your dough or use pre-made dough from the refrigerated section at the grocery. This is a deep dish pie recipe so you will need a deep dish pie plate as well as additional crust for the top of the pie. *See pie dough recipe.
Tips for A Perfect Pie
- If your fruit filling is thin and runny add more cornstarch with an equal amount of water, a little at a time, until mixture reaches desired thickness.
Forget about having a dry turkey. A fail proof way to ensure a moist turkey is to soak the bird in the buttermilk.
Yep, soak that baby for 24 hours prior to brining and or roasting. Once roasting, baste every 40 minutes with melted butter. I use 3 – 4 pounds of butter! It’s all worth it. I haven’t made a dry turkey yet!
Follow us for our Turkey Tips to achieve an amazing Turkey.
Photo: Buttermilk with brine in the refrigerator 24 hours prior to roasting.
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Discover the most adorable holiday cupcake toppers Check out My Mind’s Eye!
Let’s Talk Turkey
With Thanksgiving only a few weeks away it’s time to start planning your menu and picking up a few tips and tricks along the way. We have the secret to a picture perfect turkey; definitely Insta-worthy.
When you look at all of the culinary magazines and web pages the featured turkey is always a beautiful golden brown. Have you ever wondered how that look was achieved? In most instances it is airbrushed or photoshopped. Therefore, not “real”. To serve a golden, insta-worthy, moist turkey we use cheese cloth and a lot of butter; yes, four pounds of UNSALTED butter. That’s right, four pounds of delicious, melted butter.
To get started, slather on the butter to a towel dried bird. Sprinkle on your seasoning, soak a double layer of cheesecloth in melted butter and drape over the turkey. Set oven to 425 F for the FIRST 30 MINUTES; turn down to 325 F and roast until internal temperature at its deepest point is 165 F to 170 F (typically takes 20 minutes per pound at 325 F to reach internal temp). Continually baste every 35-40 minutes with melted butter. You can go straight up melted butter or melted butter with a dry white wine. Remove the cheesecloth with 30 minutes of bake time left. Remove cheesecloth slowly. It might feel like it sticks but it’s ok, just peel it slowly.
Now that the turkey is done and a golden brown, garnish your platter with herbs, citrus and fruit; cover with foil to let the turkey rest for 30 minutes before serving.
Your guests will be drooling at the site of your beautiful turkey. Surely, everyone will want to snap a pic of this perfect turkey for their instagram.
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DISCOVER DOLLAR TREE HOLIDAY 2018