18 chicken sausage pepper recipes

Italian chicken with sweet sausage, red and yellow bell peppers, and red onion finished with balsamic vinegar and thyme. A one-skillet dinner ready in about an hour.

From recipe request: posted by SuzieQue, Great American Recipe Cards, Great Beef Dishes Card # 91 Grp 6.

Country bread sausage stuffing with Italian herbs, celery, onion, and chicken broth. A savory, herbed dressing that fills a 12-14 pound Thanksgiving turkey.

One-pan Italian oven dinner with chicken, Italian sausage, bell peppers, and tomatoes roasted with garlic and olive oil. Minimal prep, maximum flavor from the oven.

Homemade liver-sage sausage with chicken livers, veal, bacon, capers, and white wine. Marinated overnight, ground, and stuffed into casings or shaped into patties for the grill.

Low Country seafood boil reimagined as an oven-bag bake, with shrimp, smoked turkey sausage, whole potatoes, corn on the cob, and onion in savory broth. All the Carolina coast flavor, none of the pot wrestling.

Homemade chicken and veal sausage with bacon, brandy-flamed spices, coriander, and cloves. Stuff into casings, form patties, or shape in plastic wrap and poach before grilling.

Southwestern stuffed peppers filled with hot Italian sausage, bread stuffing, and Monterey Jack cheese, simmered in chicken broth with a blended red pepper sauce.

Homemade chicken-veal sausages seasoned with brandy-flamed garlic, coriander, and cloves. Ground with bacon for richness, then stuffed into casings, formed into patties, or wrapped and poached.

Louisiana chicken gumbo with stewing hen, andouille sausage, oysters, and file powder built in a cast iron pot. Browned-hen fond, holy trinity, and oyster liquor give this gumbo serious depth.

Savory bread pudding with arugula, chicken sausage, artichoke hearts, and fontina cheese baked in a Dijon mustard custard. A hearty brunch or dinner dish.

Harvest apple dressing combines homemade cornbread, bread cubes, sausage, chopped apples and sage for a Thanksgiving-worthy side that works with chicken, turkey, ham or pork.

Hominy stew with meaty pork bones, roasted bell peppers, hot Italian sausage, and salsa simmered in chicken broth. A hearty, pozole-style bowl with Southwestern heat.

Whole chickens stuffed with sausage dressing and smoked over charcoal for 5 hours with a wine-herb water pan. Louisiana-style backyard smoking at its finest. Serves 8.

Hot sausage and mirliton casserole is the New Orleans Creole classic: chayote squash baked with Italian sausage, bell peppers, bread cubes, mozzarella, and fontina. A holiday-table staple.

A delicious combination, I used the water instead of the chicken broth, and still came out very tasty!