Sausage Cornbread Stuffing

Suggested Piece: 3 Qt. Saucepan with Perforated/Culinary Basket

Ingredients
1 pkg. Premium Pork Regular Sausage
2 c. chopped celery
1 c. finely chopped onion
4 c. coarsely crumbled cornbread
¼ c. chopped fresh parsley
1 tsp. poultry seasoning
1 c. chicken broth
1 egg, lightly beaten
½ c. chopped pecans (opt.)

Directions
De-grease the sausage by cooking it in the 3 Qt. Perforated Basket /or Culinary Basket over 1/2 inch of water in the 3 Qt. Roaster on medium-high temperature. While cooking the fats & oils will drip into the water instantly making your meat leaner! Remove basket and pour out greasy water. Saute celery and onion in bottom of 3 Qt. Saucepan over medium heat for 8-10 minutes or until softened and onions are translucent. Add cornbread, parsley and seasoning; mix lightly. Add broth and egg; mix just until blended. Stir in pecans, if desired. Cover a cook over medium-low heat for approx. 15 minutes or until thoroughly heated.

Optional: Just before serving, uncover and place in oven under the broiler to toast the top.

Farmhouse Hash with Poached Eggs

Suggested Piece: 3 Qt. Saucepan, Perforated Basket, & 11” Large Skillet

Ingredients

1 tbsp. butter

1/2 medium onion (#2 cone)

1 carrot (#2 cone)

2 stalks celery (#2 cone)

2 large red-skinned potatoes (#3 cone)

1/2 pound sweet Italian sausage, casings removed

1 tsp. paprika

1 tsp. chopped garlic

1/2 tsp. red pepper flakes

Kosher salt

6 large eggs

Freshly ground black pepper

Directions

Add butter onion, carrot, celery, potatoes, paprika, garlic, red pepper flakes and 1/2 teaspoon salt to 11” Large Skillet. Cover and cook over medium heat until Vapo-Valve clicks, reduce heat to low. Cook until the potatoes and carrots are tender about 15 minutes. Meanwhile, add sausage to perforated basket and set inside 3 Qt. Saucepan with ½ inch water in the bottom. Cook over medium-high heat until sausage is cooked through, breaking up pieces with spatula. Add sausage to large skillet, stir. Create 6 dents in mixture and crack 1 egg into each dent. Cover and continue cooking until white of egg is cooked (longer if you like the yoke cooked too). Uncover and season with salt and black pepper.

Breakfast Pizza

Suggested Piece: 10 Qt. Roaster & 6.5 Qt. Culinary Basket

Ingredients
1 tube crescent roll refrigerated dough
2 eggs

Suggested Toppings
Shredded cheese, onions, peppers, mushrooms, diced ham, sausage, bacon, etc.

Directions
Preheat the 10 Qt. Roaster with the 6.5 Qt. Culinary Basket and lid, dry, on medium heat. It's like using the 2nd rack of your oven! To prepare the crust, shape a tube of crescent dough into a circle on a piece of parchment paper about two inches bigger than the bottom of the culinary basket. Roll up the edges to create a lip in the crust. Mix your favorite breakfast toppings together with 2 eggs and pour raw egg mixture over the uncooked crust. Carefully place pizza and parchment into culinary basket and bake for 20 minutes or until eggs are set. Enjoy!