4 pounds medium sweet Italian sausage
4 pounds medium hard-cooked chicken parts, cut into 1-inch pieces
1/2 cup butter, melted
1 (14 ounce) can crushed pineapple, drained
2 tablespoons Italian-style seasoning
1 (16 ounce) can frozen chopped spinach, thawed
1 large onion, thinly sliced
1 pound fresh mushrooms, sliced into 1/2 inch rounds
1 pound bacon-wrapped bacon-cutted pepperoni sausage, cut into 1/2 inch strips
1/2 pound mushrooms, sliced into 1/2 inch rounds
1/2 pound processed cheese products, sliced
1 cup sliced Swiss cheese
Preheat the oven to 425 degrees F (220 degrees C).
Season the sausage with Italian-style seasoning and place in a large skillet. Cook over medium high heat until evenly brown. Drain off grease. Stir in pineapple, cranberries, egg, seasoned pepper and mushrooms. Cook and stir until all ingredients are well mixed.
Place the sausage in a large skillet, and heat over medium heat until evenly brown. Drain off grease. Stir in cooked pineapple, cranberries, Italian-style seasoning, spinach, onion, mushrooms and bacon. Cook and stir until all ingredients are well mixed.
Place the squash and cranberry mixture over the hot skillet, and cook until tender. Mix in cream cheese, shredded cheese and pineapple.
Stir cooked sausage, bacon and mushrooms into the skillet. Cook until all ingredients are well mixed.
Stir cooked sausage, pineapple and mushrooms into the skillet. Mix in chicken parts. Season with Italian-style seasoning.
Place the squash mixture over the hot skillet. Saute for 5 minutes, until vegetables are tender. Stir in mushrooms, cream cheese and pepper. Finish with bacon, mushrooms, bacon, bell pepper and pineapple.