Thomas Keller's Leek Bread Pudding

So, I got a Thomas Keller's new cookbook, "Ad Hoc at Home," for Christmas and this last, very cold weekend was the first chance I got to make anything from it. Lots of enticing ideas but this is not a cookbook for beginners. He does want you to use things like blow torches and mandolines. That said, I tackled the Leek Bread Pudding, which was fabulous. The recipes are based on what he serves at his Ad Hoc restaurant in Napa.

I used an unsliced loaf of hearty white bread that I bought at the Saturday Morning Market in St. Pete. Yes, I was one of the few people there in the rain at 8 a.m. Got my leeks there, too. (As an aside, if you go to the market, stop by Worden Farms booth. They have the most good-looking stuff. All organic and grown in Punta Gorda. They even sell French breakfast radishes!) This recipe is unbelievably rich and I think could be lightened a bit by using half-and-half instead of the heavy cream, and reduced fat milk instead of whole. That said, a 9- by 13-inch pan feeds at least 12 people as a side dish. If you want to show off, make it for a potluck. I served it with roast beef but it would go great with roast pork or chicken.

Plan on nearly 3 hours, of which 1 1/2 hours is unattended baking.

Leek Bread Pudding
2 cups 1/2-inch-thick slices leeks, white and light green parts only, cleaned and rinsed
Kosher salt
4 tablespoons (2 ounces) unsalted butter
Freshly ground black pepper
12 cups 1-inch-cubed crustless brioche or Pullman loaf (I used an unsliced loaf of country white; not as sweet but still good)
1 tablespoon finely chopped chives
1 teaspoon fresh thyme leaves
3 large eggs
3 cups whole milk
3 cups heavy cream
Freshly grated nutmeg
1 cup shredded Comté or Emmenthaler cheese (I used a nice Swiss)

Place a medium sauté pan over medium-high heat, drain excess water from leeks, and add to pan. Season with salt, and sauté until leeks begin to soften, about 5 minutes, then reduce heat to medium-low. Stir in butter. Cover and cook, stirring occasionally, until leeks are very soft, about 30 minutes. Adjust salt and pepper to taste.

Preheat oven to 350 degrees. While leeks are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 20 minutes, turning pan about halfway through. Transfer to a large bowl, leaving the oven on.

Add leeks, chives and thyme to the bowl of bread; toss well. In another large bowl, lightly whisk the eggs, then whisk in milk, cream, a generous pinch of salt, pepper to taste and a pinch of nutmeg.

Sprinkle 1/4 cup shredded cheese in bottom of a 9-by-13-inch baking pan. Spread 1/2 of bread mixture in pan, and sprinkle with another 1/4 cup cheese. Spread remaining bread mixture in pan, and sprinkle with another 1/4 cup cheese. Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in. Let rest 15 minutes.

Add remaining milk mixture, letting some bread cubes protrude. Sprinkle with salt and remaining cheese. Bake until pudding is set and top is brown and bubbling, about 1 1/2 hours. Serve hot.

Serves 12 servings as a side dish.

Source: "Ad Hoc at Home" by Thomas Keller; photo from the New York Times

You weeknight menu planner: From soup to green hash and eggs

Monday:  Deconstructing dinner
Inside-Out Lasagna (recipe below) is much easier to make than traditional layered lasagna. Pile up the meatless melange in a big bowl on a cold night and you’ve got a soul-soothing warm dish. Cheap, too. The editors at Eating Well magazine, who devised the recipe, say it only costs about $2 a serving. Serve with steamed broccoli and whole-grain rolls.

Tuesday:  So cold, so warm
Time for a pot of Sausage, Spinach and Lentil Soup to chase away the chill. Bring six cups of your choice of broth to a boil. Add 10 ounces lentils, 1 cup diced carrots and 2 minced garlic cloves. Simmer for about 30 minutes or until lentils are soft. Add 1 pound sliced cooked kielbasa and fresh or frozen chopped spinach.

Wednesday: Rotisserie chicken
We’re well past the holidays but that doesn’t mean you should forget about sweet potatoes. Make Old-Bay Roasted Sweet Potatoes to serve with your store-bought rotisserie chicken tonight. The recipe, from the current Everyday Food, starts with preheating the oven to 450 degrees. Clean three medium sweet potatoes then chop into 1-inch pieces. Toss with 1 1/2 teaspoons of Old Bay seasoning and 1 tablespoon olive oil. Place on rimmed baking sheet and roast for 30 minutes, flipping halfway through.

Thursday: Green hash and eggs
Spinach and Mushroom Hash is a good way to get some greens in your diet. No potatoes here, just chopped spinach (use frozen if you like, but squeeze out the water) sauteed with sliced button mushrooms and minced garlic in olive oil. Serve with fried eggs on the top. Crusty bread slices mop up the yolk.

Friday: Seafood splurge, redux
Here’s a Stir Crazy classic: Garlic Shrimp and Rice. Heat about 1/4 cup of olive oil, then add four or five minced garlic cloves and a pinch of crushed red pepper. Heat for a few minutes, then add a pound of peeled shrimp and a few shakes of paprika. When the shrimp are pink, add lemon juice and minced parsley. Serve over cooked rice, or on its own (sop up the garlic-oil with French bread). Serve with a green salad.

Inside-Out Lasagna
8 ounces whole-wheat rotini or fusilli
1 tablespoon extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, sliced
8 ounces sliced white mushrooms (about 3 1/2 cups)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (14-ounce) can diced tomatoes with Italian herbs
8 cups baby spinach
1/2 teaspoon crushed red pepper (optional)
3/4 cup part-skim ricotta cheese

Bring large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.

Add tomatoes, spinach and crushed red pepper. Increase heat to medium high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.

Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.
Serves 4, about 1 1/2 cups each.

Nutritional information per serving: 364 calories, 9g fat (3g saturated), 55g cholesterol, 16g protein, 7g fiber and 588mg sodium.

Source: Eating Well magazine.

Sign up for Easy Meal Ideas from Janet’s Kitchen at www.enews.tampabay.com. Get a free recipe e-mailed to you every weekday.

Mario and Bobby are big-city players

New York chef Tom Valenti is the second food celeb in a couple months to tell me that he used to spend a lot of time out on the town with "Mario and Bobby." As in "Batali and Flay." The other big name that hangs out with the Food Network boys is Emeril Lagasse, who told me in December that his family eats over at Mario's house, and vice versa, regularly.

If I had my way, I'd hang out in Ina Garten's new barn/kitchen/studio on Long Island and cook some French bistro food with her.

Anyway, Valenti will be in Sarasota on 1/15 and Tampa on Sunday 1/17 for classes at Publix Apron's cooking schools. He'll be making recipes from his new book, "You Don’t Have to Be Diabetic to Love This Cookbook."

The following is a recipe from the book which looks like a good one for this upcoming chilly weekend. Stay warm! Bake a lot and heat up the house.

Hearty Beef and Vegetable Stew
2 tablespoons canola oil
1/4 cup diced turkey bacon, about 2 slices
12 ounces beef stew meat
Pinch coarse salt
Pinch freshly ground black pepper
2 tablespoons, plus 1 1/2 teaspoons all-purpose flour
3 medium carrots, peeled and cut diagonally into 1-inch pieces
3 ribs celery, peeled and cut diagonally into 1-inch pieces
2 large Spanish onions, cut into large dice
3 tablespoons tomato paste
6 plum tomatoes, coarsely chopped, with their juice
2 tablespoons distilled white vinegar
1 cup robust red wine
1 quart low-sodium beef broth
3 fresh thyme sprigs
1 bay leaf
Heat the oil in a large, heavy-bottomed pan over medium-high heat. Add the bacon and cook until browned and the fat is rendered, about 7 minutes.

Add the beef and season it with the salt and pepper. Sprinkle the flour over the meat and brown the meat on all sides, about 8 minutes. Transfer the meat to a plate or bowl.

Add the carrots, celery and onions to the pan. Cook, stirring, until they begin to soften, about 8 minutes. Add the tomato paste, stir to coat the vegetables and cook for 2 minutes. Add the tomatoes, vinegar and red wine, bring to a simmer, and scrape up any flavorful browned bits stuck to the bottom of the pot. Let simmer until the liquids are reduced by half, about 56 minutes. Add the beef broth, thyme, bay leaf, and browned beef. Bring to a simmer and let simmer until the stew is nicely thickened and the flavors are incorporated, about 1 hour.

Remove and discard the thyme sprigs and bay leaf. Divide the stew among 4 bowls and serve.

Serves 6.

Nutritional information per serving: 395 calories, 16gm fat, 25gm carbohydrates, 5gm fiver, 28gm protein, 322mg sodium.

Source: You Don’t Have to Be Diabetic to Love This Cookbook by Tom Valenti (Workman, 2009). Photo from Workman.

Dinner tonight: Honey-Mustard Chicken with Potato Wedges

I so love this Rachael Ray recipe, and think you should put it on your dinner rotation. Chicken thighs are incredibly flavorful and I like to stock up when they go on sale. It is cheaper to buy them with skin and then peel it off for this recipe. You pay extra when the packagers have to do that for you.

The potato wedges add a rustic tough. Good food for a cold night ... if you can stand the idea of firing up the grill! Maybe your oven mitts will keep you warm.

Honey-Mustard Chicken With Potato Wedges

3 tablespoons honey
3 tablespoons spicy brown mustard
2 tablespoons vegetable oil
2 limes, 1 juiced and 1 cut into 8 wedges
8 skinless, bone-in chicken thighs (see note)
2 large baking potatoes (about 12 ounces)
3 tablespoons extra-virgin olive oil
Salt and pepper
2 tablespoons chopped fresh chives (or scallions)

In a resealable plastic bag, combine the honey, mustard, oil and lime juice. Add the chicken and let marinate at room temperature for 20 minutes.

Meanwhile, in a large saucepan, combine the potatoes and enough salted water to cover; bring to a boil. Cook the potatoes for 20 minutes, then drain and let cool slightly. Slice the potatoes lengthwise into 1-inch wedges. Transfer to a bowl and gently toss with the olive oil; season with salt and pepper.

Preheat a grill to medium-high. Add the chicken and potatoes, cover the grill and cook for 10 minutes on each side.

Serve the chicken with the lime wedges and potatoes. Sprinkle the chives over the potatoes.

Note: Usually it will be cheaper to buy thighs with skin and remove the skin yourself.

Serves 4.

Source: Every Day with Rachael Ray

Chronicle cookbooks going mobile

How cool will it be to have your favorite cookbook on your mobile device or another handy screen? For those of us who love to read cookbooks, we can peruse recipes and notes wherever we are. And how great to have recipes at our fingertips at the grocery store for shopping.

Chronicle Books, which has published some of my favorite cookbooks ("Everything Tastes Better with Bacon" and "The Best Casserole Book Ever"), is taking a look at its catalog and deciding which of their books should make the transition to "compatible mobile applications, enhanced e-books 'and other iterations that are just starting to present themselves.' " (Those other iterations are scaring me.)

Former Ten Speed publisher Lorena Jones has jumped across San Francisco Bay (Chronicle is in S.F. and Ten Speed in Berkeley) to take on the project of deciding which Chronicle projects should go multimedia. To read more about her thoughts on the new world order of cookbooks, go here.

Photo from tvsnob.com

Sold: Gourmet magazine's cookbook collection

I keep thinking someone is going to start up Gourmet magazine again. If they do, they'll have to buy some new cookbooks. Cookbook author Rozanne Gold gave $14,000 to NYU's Fales Library to buy the entire  3,500-cookbook collection. The author of "Eat Fresh Food" says she has 1,000 cookbooks in her own collection and is eager to see the full inventory of Gourmet's cookbooks.

"The decisions [Gourmet] made to keep certain books really tells the history of food in America and how you decide what’s important," she told Publishers Weekly. For the complete interview, go here.

I was at the Gourmet offices a few years ago ... I wonder what they are doing with all the cool white dishes, bowls, etc., and glasses that they used in photo shoots?

Easy weeknight meals: Recipezaar's popular recipe for Bourbon Chicken

I wish you could see the light streaming in through the office windows right now, splashing all kinds of gold on the white walls. It's cold and crisp in St. Petersburg (just 40 degrees!) but the sky is the most glorious blue. How it is that I am so cheerful this early in the a.m.? I've got a feeling 2010 is going to be a wonderful year. Or at least that's my story before anyone's gotten to the office yet. Quiet makes me reflective. Check back around noon.

Here's a week worth of meal to kick off the year, post holidays.

Monday: Meatless Monday
Top Bean Burritos with sauteed onions, a smoky Cheddar cheese and sour cream. Don’t load it up with veggies so you can better taste the onions and cheese. Serve sliced tomatoes and Spanish rice on the side.

Tuesday: A different take
Give Caesar salad a protein punch with grilled miniburgers for Slider Salads. Make them from ground beef, chicken or turkey. Skewer on bamboo sticks after you grill ’em and place over the top of the dressed greens. Texas toast on the side.

Wednesday: Rotisserie chicken
Carve the bird and serve with Pasta with Creamed Leek and Spinach, inspired by Food & Wine magazine. Cook 3/4 pound of short pasta (penne, rotini or fusilli). While the pasta is cooking, saute one large, sliced leek in olive oil. After 10 minutes, add 1 cup of half-and-half and simmer for about 5 minutes to thicken. Do not boil. Add 4 cups baby spinach leaves and 1/2 cup basil leaves, finely chopped. Let the greens wilt and mix with cooked, drained pasta. Season with salt and pepper.

Thursday: Quick-time dinner
A couple of orders of Pad Thai from your favorite Thai restaurant will feed four people easily. Order and pick up on the way home. Get one with chicken, the other with shrimp or tofu. Bake or order egg rolls. Brew some hot tea to drink with dinner.

Friday: The hot 100
Recipezaar.com recently named its top 100 most popular recipes of 2009. Not surprisingly, many of them are copycat restaurant dishes. Bourbon Chicken (recipe below), which is served at many storefront Chinese restaurants, ranked No. 5 on the list. Serve it with hot rice. This will make up for getting takeout last night!

Bourbon Chicken
1 to 2 tablespoons olive oil
2 pounds boneless chicken breasts, cut into bite-size pieces
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Cooked rice for serving

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken and set aside. Add remaining ingredients, heating over medium heat until well mixed and dissolved.
Return chicken to pan and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice.

Serves 4.

Source: www.recipezaar.com; Times photo

Easy weeknight meals, the diet version

Looking for some more healthful dinner ideas now that the over-eating season is behind us? Here's five days worth:

Monday: A new lease
Well, we’ve certainly danced haven’t we? Since Halloween, it seems. This week we start to pay the piper. Bolster your healthy eating resolve with White Bean & Spinach Soup. In a saucepan, saute chopped onion and garlic in a wee bit of olive oil, then add chopped bell pepper. Let it all soften a bit then add 4 cups stock (vegetable or low-sodium chicken), 1 can drained white beans, 2 cups baby spinach leaves, 1 bay leaf and salt and pepper. Simmer for about 15 minutes; fish out and discard bay leaf. The soup is filling on its own, but you could add a slice of whole wheat bread and a salad.

Tuesday: Keep going
The renovation of your diet continues tonight with grilled salmon, steamed green beans and a broiled tomato. Slice the tomato in half and drizzle with another wee bit of olive oil. Sprinkle with a teaspoon of seasoned breadcrumbs and broil for about 5 minutes. Season with salt and pepper to taste.

Wednesday: Rotisserie chicken
Chicken Chef’s Salad needs little dressing because of the flavor from the rotisserie bird. Load up plates with ice-cold lettuce and veggies (tomato, cucumbers, shredded carrots), about 1/4 cup shredded cheese or 2 tablespoons of crumbled blue or feta, and 1 tablespoon sunflower seeds. Layer on shredded chicken, skin discarded. Dress lightly with vinaigrette. Creamy dressings are on hold until February.

Thursday: Far east flair
Baked chicken pairs nicely with Spicy Roasted Cauliflower (recipe below). Besides eating better in 2010, vow to introduce yourself and your family to some new flavors. This dish is a tasty introduction to Indian spices.

Friday: Just do it  
After being good all week, seems like you should be rewarded with a big, messy pizza, rights? Stir Crazy won’t be a party to that. Let’s close out the week with healthy Shrimp & Avocado Wraps. In a bowl, mash up an avocado with about 4 ounces reduced fat cream cheese. Mix in lemon juice and a big of hot sauce to loosen the mixture. Smear on tortillas then layer on some spinach leaves and a few cooked (and, of course, peeled) shrimp. Roll up and serve with fresh fruit.

Spicy Roasted Cauliflower
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
1 teaspoon salt
2 tablespoons olive oil
1 head (1 1/2 pounds) cauliflower, cored and separated into florets
4 scallions, white and light green parts only, thinly sliced
Juice of 1/2 lemon
1/4 teaspoon red pepper flakes
Preheat the oven to 425 degrees. Whisk the cumin, coriander, turmeric, cayenne and salt together in a large bowl. Whisk in the olive oil and then add the cauliflower, tossing it until it is evenly coated with the spiced oil. Transfer the cauliflower to a 2-quart casserole dish and roast until browned and tender, 35 to 40 minutes, stirring twice. Remove the cauliflower from the oven and toss with the scallions, lemon juice and red pepper flakes. Serve hot or at room temperature.
Serves 4.
Source: “Dollars to Donuts” by Dawn Welch (Rodale, 2009)

Curl up with a hottie

A hot Christmas drink, I mean. Tis the season to drink something hot and chocolate-y and creamy and maybe even booze-y.

I love these four recipes and I think you will, too. You might need to make a stop at the store. It'll be hectic and crazy, but worth it once you have that cup of hot cocoa in your hand. Cheers!

Depths of Sin Hot Chocolate
1 cup milk
1/2 cup heavy cream
1 soft banana
Pinch cinnamon
Pinch salt
3 ounces semisweet chocolate, finely chopped
3 ounces bittersweet chocolate, finely chopped
1/2 cup marshmallow spread

In a blender, combine the milk, cream, banana, cinnamon and salt. Puree until very smooth and thick. Pour the milk mixture into a small saucepan and set over medium heat.

Warm the mixture, whisking constantly, until it just barely comes to a simmer. Add chocolates and the marshmallow spread. Whisk until completely melted and smooth.

Ladle the hot chocolate into espresso cups. If desired, top with a dollop of whipped cream.

Serves 7.

Source: Associated Press

Spiced Hot Chocolate
6 cups skim milk
3 tablespoons unsweetened cocoa powder
3 tablespoons white sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon chili powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Heat the milk in a saucepan over medium-low heat until lukewarm; stir the cocoa powder and sugar into the warmed milk until dissolved. Add the vanilla, cinnamon, chili powder, nutmeg, and cloves. Heat another 5 minutes, stirring occasionally.

Serves 6.

Source: Allerecipes.com

Chocolate Mint Coffee
1/2 cup whipping cream
2 T. powdered sugar
1 t. vanilla
1 oz. German sweet chocolate, grated
2 cups strong hot coffee
8 T. peppermint schnapps
Chocolate curls

beat cream with sugar and vanilla until soft peaks form. Fold in grated
chocolate, pour hot coffee evenly into 4 mugs and add 2 T. schnapps to each.
Spoon on whipped cream. Garnish with chocolate curls and serve at once.

Source: Christmas from The Heart of the Home

Mexican Hot Chocolate Shots With Spicy Foam
2 cans (12 ounces each) Carnation evaporated milk, divided
1 cup water
1 1/2 cups semisweet chocolate chips
1 1/4 teaspoons vanilla extract, divided
1/2 plus 1/8 teaspoon ground cinnamon, divided
1/8 teaspoon ground cayenne pepper, divided (optional)

Pour 1/2 cup evaporated milk into medium mixer bowl; place beaters into mixture. Freeze for about 30 minutes or until ice crystals form around edge of bowl.

Heat remaining evaporated milk, water, chocolate chips, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon and a pinch of cayenne pepper in medium saucepan over low heat, stirring frequently, until chocolate is melted. Do not boil. Set aside.

Remove chilled evaporated milk from freezer. Beat on high speed for 1 minute or until very frothy. Add remaining vanilla extract, remaining cinnamon and a pinch of cayenne pepper. Continue beating for 3 to 4 minutes or until mixture forms soft peaks.

Pour hot chocolate into eight 4-ounce demitasse cups and immediately dollop with foam topping.

Source: VeryBestBaking.com

Easy weeknight meals, Monday through Friday

Take off your thinking cap because I've put mine on. Here is your Monday through Friday meal planner, only one recipe included.

Monday: Seafood delight
Sauteed Scallops and Baked Potatoes is simply perfect for a manic Monday. Dips the scallops in milk and dredge in fine, seasoned bread crumbs. Saute quickly in olive oil. Load the baked potato with whatever makes you feel good, but no guilty. Keep it low-fat with salsa, or go all out with butter, sour cream and fresh chives.

Tuesday: Simple soup
Sausage-Tortellini Soup (recipe below) is long on flavor even though it cooks in less than 30 minutes. If you want to get a head-start for a meal the next night, prepare it to the point of adding the stuffed pasta. Refrigerate. Reheat and add the tortellini, cooking as long as directed on the package.

Wednesday: Rotisserie chicken
Here’s a reprise recipe that deserves repeating. It’s from my friend Patty and a real keeper. I call it Rotisserie Chicken Fusion. Mix tabouli and cooked orzo and layer in a wide, shallow bowl. Scatter shredded chicken on top and maybe even some crumbled feta. Serve hot or at room temperature with a big, veggie-ful, green salad.

Thursday: Easy bake
Everybody likes easy chicken recipes and Chicken with Chunky Tomato Sauce certainly qualifies. Salt and pepper chicken thighs and brown in an oven-safe skillet, drain off fat. Add cans of drained Northern Beans and diced tomatoes with herbs. Cover and pop in 350-degree oven for about 25 minutes.  Serve with egg noodles and steamed broccoli.

Friday: From the deep freeze
Have you tried this yet? Use frozen fish sticks, popcorn shrimp or grilled fillets as the basis for Seafood Tacos. Prepare them according to package instructions. Load into heated corn tortillas with crunchy coleslaw, lime wedges and a few sprigs of cilantro. (You know my trick with store-bought coleslaw: Add fresh, shredded cabbage to dilute the dressing.) Serve fruit on the side.

Sausage-Tortellini Soup
1 1/2 pounds  hot Italian sausage, casings removed*
1  medium onion, diced
3  garlic cloves, minced
2  (15-ounce) cans Italian-style stewed tomatoes
1  (16-ounce) bag frozen cut green beans
1  (8-ounce) package sliced fresh mushrooms
1 (8-ounce) can tomato sauce
4 beef bouillon cubes
3 carrots, sliced
3 medium zucchini, quartered and sliced
1 cup dry red wine
2 teaspoons dried Italian seasoning
1  (20-ounce) package refrigerated cheese-filled tortellini
Freshly grated Parmesan cheese

Sauté sausage, onion, and garlic in a Dutch oven over medium heat 8 minutes or until sausage crumbles and is no longer pink; drain. Stir in tomatoes, next 8 ingredients, and 10 cups water; bring to a boil. Cover, reduce heat to low, and cook 20 minutes or until carrots are crisp-tender.

Cook tortellini according to package directions; drain. Stir into soup just before serving. Serve with Parmesan cheese.

Note: 1 pound turkey Italian sausage may be substituted.

Makes 4 quarts.

Source: Southern Living