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Publix Simple Meals

Homestyle Sides - Sausage, Artichoke, and Parmesan Stuffing, Summer Squash Casserole and Peanut Butter and Jelly Pie

Makes 8-12 Servings
Total Time:
Please see individual recipes below
Active Time:
please see individual recipes below

Cooking Sequence

-- Perfect Sides for Any Occasion

Sausage, Artichoke, and Parmesan Stuffing


1 (12-oz) jar marinated artichoke hearts

1 lb mild Italian sausage, casing removed

1 1/2 (5-oz) bags garlic and butter croutons

1/2 cup trinity mix (fresh diced onions, bell peppers, celery)

2 cups reduced-sodium chicken broth

1/2 cup shredded Parmesan cheese

aluminum foil


-- Preheat oven to 425°F.

-- Chop artichokes into bite-size pieces.


  1. Crumble sausage and place in 13- x 9-inch baking dish; bake 8-10 minutes.
  2. Remove sausage from oven and crumble sausage into fine pieces. Stir in artichokes, croutons, trinity mix, chicken broth, and cheese. Cover with foil; bake 20 minutes.
  3. Remove foil; bake 10 more minutes or until browned. Serve.

Active Time: 15 minutes, Total Time: 55 minutes (Makes 12 servings.)

Summer Squash Casserole


1 1/2 lb fresh yellow summer squash, thinly sliced

1 medium fresh onion, finely chopped

2 medium fresh carrots, coarsely shredded

1 tablespoon water

1 (3.5-oz) stick herb garlic butter

1 (18.5-oz) can chicken corn chowder

1 (8-oz) bag shredded sharp Cheddar cheese, divided

1/4 teaspoon kosher salt

1/4 teaspoon pepper

2 cups cornbread stuffing mix

2 tablespoons pre-cooked bacon pieces


1. Preheat oven to 400°F. Slice squash and chop onion. Microwave squash, onions, and water on HIGH 7-8 minutes or until tender. Shred carrots.

2. Drain squash VERY thoroughly in colander. Melt butter in microwave. Combine squash, chowder, carrots, 1 cup cheese, salt, and pepper until blended.

3. Combine butter and stuffing mix. Place one-half of the stuffing in bottom of 2-quart baking dish. Top with squash mixture.

4. Stir remaining 1 cup cheese and bacon into other half of stuffing. Spread over squash layer. Bake 15-20 minutes or until topping is crisp and brown, and sauce bubbles around edge of dish. Serve.

Active Time: 20 minutes, Total Time: 40 minutes (Makes 9 servings.)

Peanut Butter and Jelly Pie


1 (8-oz) package cream cheese

1 (12-oz) container frozen whipped topping (about 4 1/2 cups, divided)

1/3 cup grape jelly

1/3 cup + 1/2 cup sweetened condensed milk, divided

1/2 cup creamy peanut butter

1 cup confectioners' sugar

1 prepared graham cracker or cookie crumb pie crust


-- Let cream cheese and whipped topping stand at room temperature to soften.

-- Whisk jelly to make it smooth and pourable.


1. Whisk together 1/3 cup condensed milk and 1 1/2 cups of the whipped topping until smooth; set aside.

2. Combine cream cheese, peanut butter, and remaining 1/2 cup condensed milk in bowl of electric mixer; mix with paddle attachment until smooth. Add sugar and mix until blended.

3. Fold in remaining 3 cups whipped topping, using a rubber spatula, until well blended. Pour one-half of this mixture into pie crust.

4. Pour jelly evenly over peanut butter mixture, then pour milk mixture over jelly. Top with remaining half of peanut butter mixture. Refrigerate (or freeze) 1-2 hours or until pie has set. Serve.

Active Time: 20 minutes, Total Time: up to 2 hours (Makes 8 servings.)

Aprons Advice

-- These sides are the perfect complement to a roasted turkey. Complete your meal with mashed potatoes and Publix Bakery bread or dinner rolls.

-- Choose your favorite flavor of jelly for the pie recipe.

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Sausage, Artichoke, and Parmesan Stuffing

CALORIES (per 1/12 recipe) 260kcal; FAT 17g; CHOL 25mg; SODIUM 760mg; CARB 15g; FIBER 1g; PROTEIN 12g; VIT A 2%; VIT C 4%; CALC 6%; IRON 4%

Summer Squash Casserole

CALORIES (per 1/9 recipe) 330kcal; FAT 21g; CHOL 50mg; SODIUM 620mg; CARB 27g; FIBER 4g; PROTEIN 10g; VIT A 120%; VIT C 8%; CALC 20%; IRON 6%

Peanut Butter and Jelly Pie

CALORIES (per 1/8 recipe) 610kcal; FAT 34g; CHOL 40mg; SODIUM 290mg; CARB 68g; FIBER 1g; PROTEIN 9g; VIT A 8%; VIT C 2%; CALC 15%; IRON 6%

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