Anna and I share the same affinity for an off-the-cuff style of recipe development which is sure to result in P.A.S., "pretty awesome stuff!" as we call it, the intentional result of our foraging throughout the kitchen. We look for leftovers that have no future as an a la carte snack, pantry items that need to see some action, and make a charcuterie plate that sings before beginning to create. As we popped the first cork, Anna exclaimed, "Let's get cracking on vegetable leftovers and some healthy turkey sausage!"
Okay, I'm game.
As the chopping and mincing begin, we saw a dish take shape that had all the earmarks of being a success. It smelled amazing and each of these orphan foods were finding a home nestled within a velvety, and spicy cheddar cheese sauce. We rock!!! Until. . .
So we really did mean to make this with turkey sausage. Honestly, we did. Even after the beautiful aroma of sage and spice filled the kitchen, and the silky fat began to caramelize and pool in the pan, we continued our charade, boasting about our healthy choice for dinner. It wasn’t until later that we, two blissfully demented cooks, saw the turkey in the fridge, and had to admit we had opened regular sausage instead.
GO figure. Guess we were just drawn to the good stuff! The fact of the matter is you can use any meat, turkey or pork. Even hamburger meat. Also, feel free to use any leftover roasted vegetable on hand. But if you want to duplicate our level of mistaken yumminess, follow this as closely as you can!
RECIPE: Leftover Roast Vegetable and Sausage Bake
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style is one of combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.