Sausage Cranberry Stuffing Braid

A little bit of Thanksgiving wrapped in a flaky pastry dough.

A little bit of Thanksgiving wrapped in a flaky pastry dough.

Sausage Cranberry Stuffing Braid

6 Servings

Sausage Cranberry Stuffing Braid

A little bit of Thanksgiving wrapped in a flaky pastry dough.

Ingredients:

  • 1 tablespoon water
  • 2 eggs
  • 1/2 pound pork sausage raw
  • 1 cup herb flavored stuffing mix unprepared
  • 4 green onions chopped
  • 1 cup mushrooms chopped
  • 1/2 cup dried cranberries
  • 1/2 teaspoon sage
  • 1 sheet puff pastry thawed
  • 2 cups turkey gravy warmed (optional)

Directions:

  1. Preheat oven to 375F.
  2. Brown the sausage in a skillet until no longer pink, drain.
  3. Beat the water and 1 egg in a small bowl with a fork or whisk.
  4. Lightly stir the sausage, stuffing, green onions, mushrooms, cranberries, sage and one egg in a medium bowl.
  5. Unfold the pastry sheet on a lightly floured surface.
  6. With a short side facing you, cut slits 1-inch apart down both sides of the pastry sheet, from the outer edges to the fold marks.
  7. Spoon the sausage mixture onto the center piece of the pastry sheet.
  8. Starting at the short side closest to you, fold the pastry strips over the sausage mixture, alternating sides, to cover the sausage mixture.
  9. Place the pastry onto an ungreased baking sheet.
  10. Brush the pastry with the egg mixture.
  11. Bake for 30 minutes or until the pastry is golden brown.
  12. Slice the pastry and serve warm with the gravy, if desired.
http://www.thehungryhoarder.com/2012/06/14/sausage-cranberry-stuffing-braid/

Recipe adapted from Puff Pastry

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