Recipes

Udi’s Fennel and Chicken Sausage Stuffing

 
 
       

 

Ingredients

Serves 6

  • 1 (7.41-ounce) package Udi’s Classic French Dinner rolls, cut into ½ inch cubes
  • 12 ounces chicken-apple sausage, halved lengthwise then chopped into ½ inch pieces
  • 6 tablespoons butter
  • 2 medium fennel bulbs, cored and diced
  • 1 medium onion, diced
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh sage
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1½ cups chicken broth
  • 3 large eggs

Directions

  1. Heat oven to 350 degrees. Butter 2-quart baking dish, set aside.
  2. Toast bread on baking sheet until golden brown and crisp, about 20 minutes, tossing bread halfway through.
  3. Heat large nonstick skillet over medium-high heat, add sausage and cook until caramelized, about 6 minutes; remove from pan and set aside. In same skillet, add butter, fennel, onion, thyme and sage. Season with salt and pepper. Cook over medium heat, until softened, about 12 minutes.
  4. Whisk broth and eggs in large bowl. Add bread, sausage and fennel mixture, season with salt and pepper, gently toss to combine.  Pour into prepared baking dish. Cover with foil and bake, 25 minutes. Remove foil; bake 25 minutes more, until golden brown. Let stand 5 minutes before serving.

 

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Recipes

Baked Ancient Grain Zucchini Fries

 
 
       

 

Ingredients

  • 1 bag Udi’s Sea Salt Ancient Grain Crisps
  • 2 large zucchini, sliced in 1/2-inch thick sticks
  • 1 large egg
  • 1 tablespoon water
  • Cooking oil spray

Directions

  1. Preheat oven to 400°F.
  2. Pulse crisps in a food processor or blender until they resemble very fine crumbs. Transfer crumbs to a plate.
  3. Beat together egg and water to form an egg wash.
  4. One at a time, Dip zucchini sticks in egg wash and then in crisps, pressing to coat the crumbs on. Place coated zucchini sticks on a baking sheet and lightly spray with cooking oil spray. Bake for 15 to 20 minutes, flipping halfway through, until tender yet firm.
Serve with marinara, ranch dressing, or tzatziki sauce for dipping.

 

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Recipes

Split Pea Soup

 
 
       

 

Ingredients

1 c. short brown rice
1 c. chopped yellow onion
1 tbs. olive oil
salt & pepper
2 cloves chopped garlic
1 c. dried green split peas
1 chipotle pepper in adobo (optional)
4 c. vegetable stock
2 tsp fresh thyme or 1 tsp dried
Udi’s Millet-Chia bread

Directions

1. Cook rice separately in a rice cooker or pot, according to package directions.
2. In a heavy soup pot over medium high heat, saute onions until soft in the olive oil. Season with salt & pepper.
3. Add garlic, split peas, chipotle pepper, stock, thyme, and more salt & pepper to taste. Bring to a boil, then simmer, covered for about 90 minutes or until peas are soft.
4. Add cooked rice and adjust seasoning, if needed.

You can blend for a creamier soup. Serve with toasted Udi’s millet-chia bread. Enjoy!

 

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