|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 45g||69 %|
|Saturated Fat 9g||45 %|
|Cholesterol 75g||25 %|
|Sodium 1670mg||70 %|
|Total Carbs 55g||18 %|
|Dietary Fiber 9g||36 %|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
|1||pkg. PERDUE® HARVESTLAND® Ready to Cook Sweet Italian Turkey Sausage|
|1||jar (9 1/2 ounces) roasted red peppers, drained, divided|
|2||jars (6 ounces) marinated mushrooms, drained|
|2||jars (10 ounces) marinated artichoke hearts, drained|
|1/4||cup extra virgin olive oil|
|1/2||pkg. (11 1/4 ounces) frozen garlic toast, thawed|
Preheat grill to medium-high heat. Cut sausage and half of roasted peppers into chunks.
TIP: Cut ingredients into equal-size pieces so meat and vegetables cook at the same rate. Leaving space in between the ingredients will allow heat to circulate so everything cooks evenly.
|2||Thread peppers, sausage chunks, mushrooms and artichoke hearts onto 4 12-inch skewers. Grill about 3 minutes per side, until browned and sausage is cooked through.|
|3||Meanwhile, puree remaining red peppers in a blender or food processor. Slowly add oil and blend until smooth.|
|4||Just before kebabs are done, grill garlic toast for about 1 minute per side or until nicely browned. To serve, top toasts with skewers and drizzle with red pepper oil.|