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Recipe: Orecchiette with Sausage, Mushrooms & Spinach

In under 30 minutes you can have this easy, gourmet Orecchiette with Sausage, Mushrooms & Spinach recipe on the table.

4 servings

1 lb ground Italian sausage (mild or hot)
1 medium onion, chopped
3 cloves garlic, minced
8 ounces uncooked Orecchiette pasta
1/2 cup vegetable broth
1/2 cup half & half
splash of dry white wine
8 ounces Baby Bella mushrooms, sliced thin
5 cups baby spinach
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup chopped fresh basil
–serve with
grated Parmesan or Pecorino Romano Cheese
more chopped fresh basil
chopped fresh Italian parsley
hot pepper flakes

Heat a 12 inch cast iron skillet over medium high heat. Sauté the sausage, breaking up with a wooden spoon until cooked through.
Remove the sausage from the pan, place in a bowl. Set aside.
While the sausage is cooking, cook the pasta to package directions. Drain, toss with some olive oil and set aside.
Keeping the oil from the sausage in the pan, reduce the heat to medium and sauté the onion and garlic for about 5 minutes until fragrant. Season with the salt and pepper. Reduce the heat to medium-low add the broth, half & half and wine. Bring the temperature back up to medium and bring the sauce to a simmer. Add the mushrooms and baby spinach to the skillet. Cook for about 5 minutes until the sauce thickens a bit and the mushrooms and spinach are softened. Mix to make sure everything cooks evenly.
Mix the sausage back into the pan. Mix in the cooked Orecchiette pasta. Serve hot with grated cheese, fresh basil, parsley and hot pepper flakes if desired.

~ Marla Meridith

Recipe: Orecchiette with Sausage, Mushrooms & Spinach

In under 30 minutes you can have this easy, gourmet Orecchiette with Sausage, Mushrooms & Spinach recipe on the table.

4 servings

1 lb ground Italian sausage (mild or hot)
1 medium onion, chopped
3 cloves garlic, minced
8 ounces uncooked Orecchiette pasta
1/2 cup vegetable broth
1/2 cup half & half
splash of dry white wine
8 ounces Baby Bella mushrooms, sliced thin
5 cups baby spinach
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup chopped fresh basil
–serve with
grated Parmesan or Pecorino Romano Cheese
more chopped fresh basil
chopped fresh Italian parsley
hot pepper flakes

Heat a 12 inch cast iron skillet over medium high heat. Sauté the sausage, breaking up with a wooden spoon until cooked through.
Remove the sausage from the pan, place in a bowl. Set aside.
While the sausage is cooking, cook the pasta to package directions. Drain, toss with some olive oil and set aside.
Keeping the oil from the sausage in the pan, reduce the heat to medium and sauté the onion and garlic for about 5 minutes until fragrant. Season with the salt and pepper. Reduce the heat to medium-low add the broth, half & half and wine. Bring the temperature back up to medium and bring the sauce to a simmer. Add the mushrooms and baby spinach to the skillet. Cook for about 5 minutes until the sauce thickens a bit and the mushrooms and spinach are softened. Mix to make sure everything cooks evenly.
Mix the sausage back into the pan. Mix in the cooked Orecchiette pasta. Serve hot with grated cheese, fresh basil, parsley and hot pepper flakes if desired.

~ Marla Meridith

Recipe: Orecchiette with Sausage, Mushrooms & Spinach

In under 30 minutes you can have this easy, gourmet Orecchiette with Sausage, Mushrooms & Spinach recipe on the table.

4 servings

1 lb ground Italian sausage (mild or hot)
1 medium onion, chopped
3 cloves garlic, minced
8 ounces uncooked Orecchiette pasta
1/2 cup vegetable broth
1/2 cup half & half
splash of dry white wine
8 ounces Baby Bella mushrooms, sliced thin
5 cups baby spinach
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup chopped fresh basil
–serve with
grated Parmesan or Pecorino Romano Cheese
more chopped fresh basil
chopped fresh Italian parsley
hot pepper flakes

Heat a 12 inch cast iron skillet over medium high heat. Sauté the sausage, breaking up with a wooden spoon until cooked through.
Remove the sausage from the pan, place in a bowl. Set aside.
While the sausage is cooking, cook the pasta to package directions. Drain, toss with some olive oil and set aside.
Keeping the oil from the sausage in the pan, reduce the heat to medium and sauté the onion and garlic for about 5 minutes until fragrant. Season with the salt and pepper. Reduce the heat to medium-low add the broth, half & half and wine. Bring the temperature back up to medium and bring the sauce to a simmer. Add the mushrooms and baby spinach to the skillet. Cook for about 5 minutes until the sauce thickens a bit and the mushrooms and spinach are softened. Mix to make sure everything cooks evenly.
Mix the sausage back into the pan. Mix in the cooked Orecchiette pasta. Serve hot with grated cheese, fresh basil, parsley and hot pepper flakes if desired.

~ Marla Meridith

Biscuits and Sausage Gravy

Bring delicious Southern cooking into your own home with these delicious homemade biscuits and sausage gravy! It’s a savory meal that doesn’t take long at all to throw together.  Once you can master the recipe at home, there’s no need to wait until your next trip to a Diner to get your fill.

8 servings

–Buttermilk Drop Biscuits
See My Recipe for: Perfect Buttermilk Drop Biscuits
–Sausage Gravy
olive oil
1 shallot, minced
1 pound your favorite breakfast sausage, hot or mild
1/3 cup unbleached all-purpose flour
3 to 4 cups whole milk, more to thin out if needed
1/2 tsp Kosher salt
pinch of nutmeg
2 tsp freshly ground black pepper, more to taste
chopped fresh parsley

Bake the biscuits according to this recipe: https://newmm2019.wpengine.com/recipe/perfect-buttermilk-drop-biscuits/
For the sausage gravy: In a 12 inch cast iron skillet, heat a splash of olive oil over medium heat. Add the shallots and cook for 3 minutes until fragrant and softened. Remove the casings from the sausage and break into small pieces. Add the sausage to the skillet with the shallots and brown over medium high heat until cooked through and no longer pink.
Reduce the heat to medium-low and add half of the flour to coat the sausage, combine well. Add the the other have and stir. Pour in the milk, starting with 3 cups and adding to thin out as the gravy thickens. Cook the gravy for 10-12 minutes until it is nice, thick and creamy, adding more milk as needed. Season with the salt, pepper and nutmeg. Taste and adjust any seasoning. Top with fresh parsley and serve immediately with warmed biscuits.

~ Marla Meridith

Sprouted Wheat Stuffing Balls with Sausage

Ingredients

Directions

~ Marla Meridith

Sausage & Apple Cornbread Stuffing

Ingredients

Directions

~ Marla Meridith

Sausage & Apple Cornbread Stuffing

Thanksgiving countdown: 4 days! If you have been stopping by MM regularly you will notice we’ve turned up the heat on Thanksgiving recipes posts. Let this be your source for holiday perfection! Sausage & Apple Cornbread Stuffing is taking center stage today. This is the kind of food you will crave throughout the year. Pinky promise…it’s that addictive!

8-10 Servings

5 cups toasted cornbread crumbs (make 2 of this recipe
2 granny smith apples, cut into 1/4 inch pieces
3 large carrots, peeled & finely diced
3 stalks of celery, finely diced
2 chipotle sausages, sliced into bite sized pieces & cooked
2 tablespoons extra virgin olive oil, or 2 tablespoons unsalted butter
1 large onion, finely chopped
salt to taste
4 garlic cloves, minced
2 tablespoons chopped fresh sage
1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme
½ cup finely chopped flat-leaf parsley
freshly ground pepper
½ cup milk, or as necessary, for moistening
4 tablespoons unsalted butter if baking separately

Toast cornbread: Tear corn bread slices into small pieces or process in a food processor until coarse crumbs form.
Spread the fresh crumbs in an even layer on a large rimmed baking sheet. Bake in a 350° oven, stirring occasionally. Bake until browned and dry, then transfer hot breadcrumbs to a large bowl to cool.
Heat the olive oil (or butter) over medium heat in a large nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften & it becomes fragrant, about three minutes. Add 1/2 teaspoon salt, the celery, carrots & apple. Cook together for another few minutes, until the all bits are tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Mix in the cooked sausage.
Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt & pepper. Moisten as desired with milk.
Transfer stuffing to a buttered or oiled 2-quart baking dish. Dot the top with more butter. Cover with aluminum foil. Heat through in a 325-degree oven for 30 minutes.
*Recipe adapted from the NYT

~ Marla Meridith

Sausage & Apple Cornbread Stuffing

Thanksgiving countdown: 4 days! If you have been stopping by MM regularly you will notice we’ve turned up the heat on Thanksgiving recipes posts. Let this be your source for holiday perfection! Sausage & Apple Cornbread Stuffing is taking center stage today. This is the kind of food you will crave throughout the year. Pinky promise…it’s that addictive!

8-10 Servings

5 cups toasted cornbread crumbs (make 2 of this recipe
2 granny smith apples, cut into 1/4 inch pieces
3 large carrots, peeled & finely diced
3 stalks of celery, finely diced
2 chipotle sausages, sliced into bite sized pieces & cooked
2 tablespoons extra virgin olive oil, or 2 tablespoons unsalted butter
1 large onion, finely chopped
salt to taste
4 garlic cloves, minced
2 tablespoons chopped fresh sage
1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme
½ cup finely chopped flat-leaf parsley
freshly ground pepper
½ cup milk, or as necessary, for moistening
4 tablespoons unsalted butter if baking separately

Toast cornbread: Tear corn bread slices into small pieces or process in a food processor until coarse crumbs form.
Spread the fresh crumbs in an even layer on a large rimmed baking sheet. Bake in a 350° oven, stirring occasionally. Bake until browned and dry, then transfer hot breadcrumbs to a large bowl to cool.
Heat the olive oil (or butter) over medium heat in a large nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften & it becomes fragrant, about three minutes. Add 1/2 teaspoon salt, the celery, carrots & apple. Cook together for another few minutes, until the all bits are tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Mix in the cooked sausage.
Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt & pepper. Moisten as desired with milk.
Transfer stuffing to a buttered or oiled 2-quart baking dish. Dot the top with more butter. Cover with aluminum foil. Heat through in a 325-degree oven for 30 minutes.
*Recipe adapted from the NYT

~ Marla Meridith