Roasted Red Pepper, Sage and Sausage Cornbread Dinner April 12, special

Ingredients

Judy Armstrong Prairieville, LA Third Place

Filling:
1 lb bulk Italian sausage
1 onion, cut into thin wedges
3 cloves garlic, minced
1/2 tsp red pepper (cayenne)
rust:
1 6.5 oz pkg Martha White Yellow Cornbread Mix
1 egg, beaten
1/2 cup milk
1/2 cup red pepper pesto
Toppings:
1 14 oz can artichokes hearts, drained and coarsely chopped
2 roasted red peppers, drained and chopped (about 3/4 cup)
2 plum tomatoes, diced
1/2 cup shredded fontina cheese
2 TBSP chopped fresh sage

Directions

Preheat oven to 425 deg. In a 10 inch Lodge cast iron skillet, cook sausage, onion and garlic over medium high heat for 5 minutes. Add red pepper; remove from skillet. Wipe out skillet with paper towel; place in oven to heat. In medium bowl, combine cornbread mix, egg, milk and pesto. Pour into hot skillet; top with sausage mixture, artichoke hearts, red peppers and tomatoes. Bake at 425 deg for 15 to 18 minutes. Sprinkle with cheese and sage. Return to oven; bake 5 minutes or until cheese is melted. 6 servings.
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