Serves 6

1/4 cup water
2 cups small Carnival® Multi-Color Cauliflower florets
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
2 cups chopped Tasty Tuscany™
8 eggs, beaten
1-1/2 cups refrigerated diced potatoes
1/2 cup coarsely chopped roasted red peppers
1/2 cup crumbled goat cheese

In a 10-inch non-stick skillet over medium heat, bring water to a boil, add cauliflower, cover, and cook 5 to 6 minutes or until tender, and liquid is absorbed. Add oil, garlic powder, onion powder, salt, black pepper, and Tasty Tuscany. Cook 2 to 3 minutes, stirring occasionally or until the Tasty Tuscany is wilted.

In the same skillet over medium-low heat, add the potatoes and roasted peppers to the skillet.

Pour in beaten eggs, stir and top with cheese. Cover and cook 10 to 15 minutes or until edges are brown and center is set.

Serves 10

2 (10-1/2 ounce) cans condensed chicken broth
1 (10-1/2 ounce) can cream of chicken soup
3 eggs, lightly beaten
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon poultry seasoning
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 (16-ounce) loaf corn bread or 6 corn bread muffins, crumbled
8 slices bread, toasted and cubed
4 cups coarsely chopped Salad Savoy (purple and white)
3 tablespoons butter, cut into chunks

In a large bowl, combine broth, soup, eggs, celery, onion, poultry seasoning, sugar, salt and pepper; mix well. Stir in corn bread, day-old bread and Salad Savoy. Spoon into 4-quart or larger slow cooker, place butter on top and cover.

Cook on high 2 to 2-1/2 hours or on low 4 to 4-1/2 hours, or until firm and browned around edges.

Serving Suggestion: If you want to add bit more color and crunch to your stuffing, stir in an additional cup or two of chopped Salad Savoy right before serving.