Recipes using "celery, chopped"

Recipes

Grandma DiRusso's Italian Wedding Soup
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Your family and guests will ask for seconds - -
Servings
12
Servings
12
Grandma DiRusso's Italian Wedding Soup
Print Recipe
Your family and guests will ask for seconds - -
Servings
12
Servings
12
Ingredients
  • 1 whole frying chicken (approximately 4 pounds)
  • 6-8 quarts cold water or enough to cover chicken
  • 1/3 cup onion, minced
  • 3/4 cup carrots, minced
  • 4 cups celery, chopped
  • 1/2 cup fresh flat leaf parsley
  • 3 tablespoons salt
  • 1/4 teaspoon black pepper
  • 2 pounds fresh escarole, cooked and chopped
  • 5 cups DiRusso's® Mini Meatballs
  • 4 cups cooked Acini de Pepe macaroni or tiny macaroni
  • grated Romano cheese
Servings:
Instructions
  1. Wedding Soup
  2. In a large soup pot, bring water to boil.
  3. Add chicken, bring water to a boil again and cook with lid tilted for
    about 1-1/2 hours. Skim with metal spoon. Remove chicken and reserve.
  4. Add onion, celery, carrot, parsley, salt, and black pepper. Simmer for 15 minutes.
  5. Add mini meatballs, escarole, macaroni and approximately 4 cups of chicken (deboned and cut into 1 inch pieces). Stir and simmer for 10 minutes.
  6. Serve with Romano cheese.
Recipe Notes
  • Can substitute 2 boxes (10 ounce) chopped spinach for escarole.
  • Use extra chicken meat for salads, sandwiches, etc.
  • Click here for: DiRusso's Mini-Meatballs
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Recipes

Linguine with Zucchini and Sausage
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From Northern Italy - -
Servings
8
Servings
8
Linguine with Zucchini and Sausage
Print Recipe
From Northern Italy - -
Servings
8
Servings
8
Ingredients
  • 4 tablespoon olive or vegetable oil
  • 6 links DiRusso's® Italian Sausage Links
  • 2 cloves garlic, minced
  • 1/3 cup onion, chopped
  • 1 stalk celery, chopped
  • 1 small carrot, chopped
  • 1/4 cup dry vermouth
  • 2 pounds zucchini (3-4), cut lengthwise, then sliced across into 1/4-inch pieces
  • salt and pepper to taste
  • 2 cups Half and Half cream or canned milk
  • 1 teaspoon dry basil or 2 tablespoons fresh basil
  • 1/2 teaspoon tarragon
  • 1 pound linguine
  • 2/3 cup grated Parmesan cheese
  • 5 sprigs parsley, chopped
Servings:
Instructions
  1. Heat 1 tablespoon of the oil in a large frying pan. Add sausage and cook until no longer pink inside. Remove and slice links into 1/2 inch pieces. Reserve.
  2. To the juices in the frying pan, add garlic, onion, celery and carrot, and cook over medium heat, stirring, until vegetables are beginning to soften. Stir in the vermouth and cook until it evaporates. Transfer vegetables to a bowl with the sausage.
  3. Add the remaining 3 tablespoons of oil to the frying pan. Add zucchini pieces and cook, partially covered, turning occasionally, until they are barely tender. Season with salt and pepper to taste.
  4. Return the sausage and vegetables to the frying pan with the zucchini. Stir in cream, tarragon and basil and mix. Simmer without a cover over very low heat until heated through.
  5. Cook the linguine according to package directions until al dente. Drain and turn into a deep serving dish. Sprinkle on Parmesan cheese and parsley.
Recipe Notes
  • DiRusso's® Turkey Italian Sausage Links can be substituted in place of the pork links.
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Recipes

Turkey Stuffing with Sausage
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Grandma's homemade bread stuffing for an 18-20 lb. turkey - -
Servings
12
Servings
12
Turkey Stuffing with Sausage
Print Recipe
Grandma's homemade bread stuffing for an 18-20 lb. turkey - -
Servings
12
Servings
12
Ingredients
  • 1 1/2 pounds DiRusso's® Italian Sausage Links or Patties
  • 1/3 cup olive oil
  • 2 cups onion, chopped
  • 4 cups celery, chopped
  • 1 cup fresh flat-leaf parsley, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon ground sage
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3/4 cup Romano cheese, grated
  • 20 cups day-old bread, cut into small cubes
  • 3 eggs, slightly beaten
  • 1 1/2 - 2 cups chicken broth
Servings:
Instructions
  1. Remove casings from sausage. In a large skillet, cook the sausage over medium heat, crumbling with a wooden spoon. Cook the sausage until browned and cooked through. Transfer sausage to a large bowl.
  2. In the same skillet, add oil, onions and celery and sauté until tender.
  3. Add to the sausage, along with parsley, thyme, marjoram, ground sage, salt, pepper, Romano cheese and cubed bread.
  4. Stir in the eggs and enough broth to evenly moisten the mixture.
  5. Fill the cavity and neck of the turkey just before baking.
Recipe Notes
  • 1-1/2 teaspoons of poultry seasoning can be used in place of thyme, marjoram and ground sage.
  • The stuffing can be made ahead and refrigerated overnight, but keep the dry ingredients separate from the moist ingredients. Combine the eggs and the broth with the other ingredients just before stuffing turkey.
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Recipes

Pasta and Bean Soup with Sausage
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A traditional Italian soup (pasta e fagioli) that was a peasant recipe - -
Servings
8
Servings
8
Pasta and Bean Soup with Sausage
Print Recipe
A traditional Italian soup (pasta e fagioli) that was a peasant recipe - -
Servings
8
Servings
8
Ingredients
  • 1 pound Ditalini or Elbow macaroni
  • 1 pounds DiRusso's® Italian Sausage Links
  • 2 cans (15 ounce) Great Northern Beans
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1/2 cup celery, chopped
  • 1 clove garlic, minced
  • 1 can (28 ounce) tomato sauce
  • 1 can (28 ounce) crushed tomatoes
  • 6 cups water
  • 1/2 teaspoon dried basil
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Parmesan or Romano cheese, grated
Servings:
Instructions
  1. Remove casings from sausage. In a large sauce pot, cook the sausage over medium heat, crumbling with a wooden spoon. Cook the sausage until browned and cooked through. Remove sausage and reserve.
  2. Heat the 2 tablespoons of oil in the sauce pot and sauté onions, celery and garlic. Add tomatoes, water, basil, parsley, salt and pepper. Bring to boil, partially cover pan, and simmer for 45 minutes.
  3. Add beans and sausage and simmer for 15 minutes.
  4. Cook macaroni according to package directions. Add drained macaroni to sauce pot and stir.
  5. Serve immediately in soup plates and a generous sprinkling of cheese.
Recipe Notes
  • Substitute 4 cups cooked dried beans for 2 cans beans.
  • Crushed red pepper flakes can be sprinkled on each serving.
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