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Winter Recipes: Dove and Chicken Sausage Pasta, Cranberry, Apple and Walnut Salad, Raspberry Cheesecake Fluff

This skillet pasta is perfect for taking advantage of canned tomatoes.

By Scott Jones | Photos By Jason Wallis

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WEB EXCLUSIVE: Easy Raspberry Cheesecake Fluff

Easy Raspberry Cheesecake Fluff

Easy Raspberry Cheesecake Fluff

1 (32-ounce) carton vanilla yogurt

2 (3.4-ounce) packages cheesecake pudding mix

2 (6-ounce) packages fresh raspberries*

1 (8-ounce) carton frozen whipped topping, thawed

  1. Spoon vanilla yogurt into a large bowl. Add both packages of pudding mix, and whisk until completely smooth.
  2. Stir in raspberries; fold in whipped topping until completely blended.
  3. Spoon mixture into small cups or glasses. Serve immediately or chill until ready to serve.
  4. Garnish with more raspberries and mint leaves, if desired.

*Substitute 1 (16-ounce) package frozen raspberries, thawed, if desired.

PREP: 15 min. YIELD: 6 to 8 servings

Dove and Chicken Sausage Pasta In Tomato Cream

1 (16-ounce) package linguine

1 Tablespoon olive oil

1 (12-ounce) package smoked chicken sausage, cut into ½-inch slices

1 medium onion, chopped

1½ pounds dove breasts (or chicken thighs or duck breasts), cut into bite-size pieces

2 teaspoons Creole seasoning

1/2 cup reduced-sodium chicken broth

1 (28-ounce) can crushed tomatoes or home-canned tomatoes (crushed)

1/2 cup heavy cream, divided

1 (5-ounce) package baby spinach

1/2 teaspoon salt

  1. Cook pasta according to package directions and drain, reserving ½ cup of cooking water for use in the sauce, if desired.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add sausage and onion; cook 5 minutes or until sausage is browned.
  3. Remove mixture, reserving drippings in skillet.
  4. Sprinkle dove with Creole seasoning; add to skillet, and cook 4 minutes or until browned.
  5. Add broth; cook 2 minutes, scraping up browned bits from bottom of pan with a wooden spoon. Stir in tomatoes and ¼ cup cream.
  6. Bring to a boil, reduce heat, and simmer 5 minutes.
  7. Gradually stir in spinach until wilted. Stir in sausage mixture, salt, ¼ cup cream, plus, if desired, 2 tablespoons or more of the reserved pasta water to get the consistency you want. Cook 1 minute.
  8. Toss with hot cooked pasta and serve.

Prep: 15 min. Cook: 20 min. Yield: 6 to 8 servings

Cranberry, Apple and Walnut Salad

2 (5-ounce) packages mixed salad greens

2 red apples, chopped

1/4 cup unsweetened dried cranberries

1/4 cup chopped toasted walnuts

2 Tablespoons balsamic vinegar

1 Tablespoon coarse-ground Dijon mustard

1 Tablespoon honey

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup olive oil

  1. Combine salad greens, apples, cranberries and walnuts in a large serving bowl.
  2. Whisk together vinegar, mustard, honey, garlic, salt and pepper in a small bowl; slowly add oil, whisking until blended.
  3. Pour dressing over salad; toss to coat.

Prep: 15 min. Yield: 6 to 8 servings