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Sausage, Cranberries & Stuffing Pastry

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Pepperidge Farm® Puff Pastry is woven around a comforting mixture of Pepperidge Farm® Herb Seasoned Stuffing, sausage, green onions, mushrooms and dried cranberries, and baked until golden to make a festive and delicious dish.

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 30 minutes
  • Serves: 4
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Recipe

Ingredients

  • 1 tbsp. water

  • 2 eggs

  • 1/2 lb. bulk pork sausage

  • 1 cup Pepperidge Farm® Herb Seasoned Stuffing

  • 4 green onions, chopped (about 1/4 cup)

  • 3 oz. chopped mushrooms (about 1 cup)

  • 1/2 cup sweetened sweetened dried cranberries

  • 1/2 tsp. dried sage leaves, crushed

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions

  • 1 can (10 1/2 ounces) Campbell’s® Turkey Gravy, warmed (optional)

Directions

  1. Heat the oven to 375°F. Beat the water and 1 egg in a small bowl with a fork or whisk.

  2. Lightly stir the sausage, stuffing, green onions, mushrooms, cranberries, sage and the remaining egg in a medium bowl.

  3. Unfold the pastry sheet on a lightly floured surface. 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. Spoon the sausage mixture down the center of the pastry sheet. Starting at the short side closest to you, fold the pastry strips over the sausage mixture, alternating sides, to cover the sausage mixture. Place the pastry onto a baking sheet. Brush the pastry with the egg mixture.

  4. Bake for 30 minutes or until the pastry is golden brown. Slice the pastry and serve warm with the gravy, if desired.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.

Inspiration

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On Social Media, Use #Puffpastry

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Submitted by:
Bindi M.
Date: 4/20/2009

5 star rating

"It's very tasty and super easy to make. My whole family enjoyed it."

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