Prep Time: about 15 minutes
Cook Time: 1 hour
- 1lb Sage Sausage Roll (bob evans jimmy dean etc)
- 1 pckg herb flavor stuffing mix
- 1/2 cup butter
- 1 cup dried cranberries
- 6 celery stalks finely diced
- 1 tsp salt
- 2 medium onions finely diced
- 2 cans (14oz) low sodium chicken broth (WAY TOO MUCH DO NOT DO THIS 🙂
My Modification Recipe:
- 1 lb Sage Sausage – Found Fresh and cheaper at Butchers (.99)
- 1 pkg Quick Stuffing Herb n Butter Flavor (Kroger .49)
- 1 cup Apple Cider (not juice actual cider Kroger Jug 1.29 for whole thing)
- 1 1/2 cup Low Sodium Chicken Broth (.25)
- 1 pkg Pepperidge Farms Puff Pastry Sheets (Kroger brand out but usually 2.00)
- 1/2 cup butter (you can absolutely use a low-fat or butter substitute)
- Handful of chopped pitted dates (had extra from the bread n figgy pudding)
- Handful of raisins (see above)
- 1 1/2 cups apples chopped (I found grannys to be a little more tart and not as “mushy” so they held up better)
- 1 onion diced and somewhat finely chopped
- 4 strips of bacon fried and crispy then crumbled once drained and patted free of grease
- Sharp Cheddar or other suitable cheese to sprinkle just a dab on top
Puff Pastry Shells – they come frozen so make sure you place in fridge night before to soften. Preheat oven to 325*. Prep and dice apples, onions, dates setting aside. In large skillet fry bacon to a crispy stage. Set on paper towel patting carefully to drain and dry. Do not drain bacon fat from skillet but add instead a small pat of butter from your half cup and add onion to skillet, sautéing until golden and soft. Do not carmelize your onions. Immediately add sausage to skillet to brown. As it browns carefully crumble it. The sausage does not have a great amount of grease (or at least the fresh I bought did not). If you prefer you may lay another paper towel or napkin out on a plate and pour sausage out to drain. Either way you will need to pour out of skillet and let cool for a few moments.
At this point take your muffin tins and lightly spritz them with a cooking spray. Butter flavored Pam – Crisco – or even festive muffin papers. This helps prevent the pastry from sticking of course. I used the paper as I found it also helped dry up additional juices :).
Remove pastry sheets from package and cut a square big enough to push lightly down into tin but still have a little bit over the edge. I found cutting mine in three gave me a square that filled my tin and left little peaks to balance any crumble on top. Set aside.
In your skillet add Apple Cider, Chicken Stock and butter. Bring to a slight bubbling boil and add apples, dates, raisins. I cooked stirring gently until I noticed the dates and raisins were plump.
In a large bowl combine sausage/onion mix, stuffing mix, and then pour liquid over top. Gently taking a large spoon turn mixture to allow stuffing to soak up all of the juice. Let set for about 5 minutes while you of course put and rinse all your dishes in the sink and wipe off your stovetop. Here I should note – I used quick mix stuffing. Not the typical stuffing in a bag that takes HOURS to cook and juice. This is why I also reduced the liquid from the broth above. Quick Mix just doesn’t need that MUCH liquid. I started small with cider in the skillet figuring I would add more stock to the stuffing if need be after adding this warm mixture first. I didn’t need it.
Spoon stuffing into pastry cups. Place in oven and one hour. Your pastry shells should get puffy and brown. In the cups they should be toasty. If they are still damp or doughy turn the heat down and let them brown a little longer. Last 5 mins or so pull tins out and sprinkle cheddar over top, then crumble your bacon chives or some pepper and salt, place back in to melt.