This year for thanks giving I wanted to do something different when it comes to stuffing. So I online in search of this special recipe and found something on Campbell’s Kitchen (this is the link to the original recipe) that caught my eye. Then when I went shopping I wasn’t able to find the exact ingredients it was calling for, namely the stuffing mixture that Campbell makes. Since I was determined to make this at this point, I decided to modify the recipe to what I could lay my hands on. This was the result and you be the judge 🙂 This was devoured by my husband who can be a picky eater when it comes to food containing dried fruits.
1 tablespoon(s) water
1/2 pound Italian Sausage, casing removed
1 cup herb and garlic bread, chopped into small pieces
4 green onions, chopped (about 1/4 cup)
3 ounce chopped mushrooms (about 1 cup)
1/2 cup dried cranberries
1/2 tsp dried sage leaves, crushed
1 sheet Puff Pastry, thawed according to package directions.
salt and pepper to taste
¼ tsp dried thyme
Heat the oven to 375°F. Beat the water and 1 egg in a small bowl with a fork or whisk.
In a frying pan, brown the sausage. Remove from oil.
Combine the sausage, bread, green onions, mushrooms, cranberries, sage, thyme, salt, pepper and the remaining egg in a medium bowl.
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.
Bake for 30 minutes or until the pastry is golden brown. Slice the pastry and serve warm with gravy, if desired.
This post has been shared with Foodie Friends Friday’s Thanks Giving Fixing Party.