Powers Elementary-Weekly Newsletter

Ingredients

3lbs mix of Sage Sausage and hamburger

2 onions chopped

1 head of celery chopped

6 cups cooked white rice

Salt, Pepper, Sage, and Grated Parmesan Cheese

Gravy

How to make the stuffing

Brown the sausage and beef meat mixture together in large skillet. Add celery and onions to the pan when most of pink is gone and continue cooking until onions are translucent. (Optional... add 1-2 cups of jar or homemade turkey gravy or use drippings from the meat mixture to make some gravy by whisking in flour, sage, and salt and pepper and then add turkey broth to increase volume of liquid.) Stir in rice and season to taste with salt, pepper, sage and parmesan cheese. You can eat then or place in a casserole dish to heat and serve at the time of your meal. (Gravy makes everything better!)

Ingredients

• 16 oz Jumbo Pasta Shells
• 32 oz Ricotta
• 12 oz Shredded Mozzarella Cheese
• 2 Eggs
• 4 teaspoon Garlic Powder
• 1 teaspoon Dried Oregano
• ¾ cup Shredded Parmesan
• 45 oz Spaghetti sauce large jar
• 4 cups Fresh Spinach rough chopped & stems removed
• 1 lb Italian sausage ground
• parsley for garnish
• ½ teaspoon pepper

Instructions

Preheat oven to 350 degrees F. In a skillet over medium heat, brown and crumble the sausage. Drain any excess fat and remove from heat. Bring water to boil and add the shells. Cook the shells until they are pliable for filling and no more. In a mixing bowl, combine the ricotta, 8oz of mozzarella, ½ cup of parmesan, eggs, oregano, garlic powder, and pepper. Stir in the spinach. Coat the bottom of a 9x13in pan with the ½ jar of spaghetti sauce. Spoon the cheese mixture into the shells and place shells open side up, close together in the dish. There will be more shells than will fit into this pan and you can either make a second smaller pan or freeze for future use. Add the rest of the spaghetti sauce. Sprinkle the sausage over the top of the shells. Then sprinkle with the remaining mozzarella and Parmesan cheese. Cover with foil, tented so it doesn't stick to the cheese. Bake for 25-40 minutes or until the cheese is bubbly. Shells are ready when the cheese is melted and bubbly. Optional to broil it uncovered for 3-5 minutes

Ingredients

3 loaves of bread

1/2 cup of butter

2 cups of diced onions

2 cups of diced celery

3 teaspoons poultry seasoning

1/2 teaspoon Thyme

1/2 teaspoon Sage

1 teaspoon Salt

1/2 teaspoon pepper

2 large eggs

2 cups chicken broth

How to make the stuffing:

Use a bread knife to cut the bread into 1/2" cubed pieces

Put onto a baking sheet in a single layer. Bake at 250 degrees for 1 hour .To Make the Stuffing increase the oven temperature to 350 degrees. In a large pot, melt the butter over medium heat and cook the dices onions and celery until translucent. Add poultry seasoning, thyme, sage, salt and chicken broth and stir together. Remove from heat. Whisk the eggs in a separate bowl, then add to the onion mixture. Place the bread cubes into a large bowl and pour the mixture over the bread. Gently fold the ingredients together to moisten. Spray a 9x13 " baking dish with cooking spray and spread the stuffing evenly.

Bake for 45-60 minutes. Enjoy!

brian_teppner@amherstk12.org

440-988-8670

440-988-1951

rebecca_lawson@amherstk12.org

440-988-1597