Best Cranberry Sausage Tartlettes Recipe Foodcom Recipes

CRANBERRY WALNUT TARTLETS

Steps:

• Prepare tart shells: In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt, and beat until combined. Add flour all at once, and slowly mix just until flour is evenly moistened. You don't want to mix until a ball forms around the beaters.
• Transfer to a plastic bag and form into a 6 inch log. Seal bag, pressing out any air, and refrigerate a minimum of 4 hours or as long as 4 days.
• Divide log into 8 parts. On a lightly floured board, roll dough into rounds to fit 8 individual tart pans, 3 inch round x 1 inch deep. The dough should be about 1/8 inch thick. Chill tart shells for 1/2 hour.
• Heat oven to 350 degrees F. Line tart shells with parchment paper and fill with pie weights or dry beans. Bake 10 minutes, remove foil and weights and bake shells 5 minutes longer. Remove and cool.
• Prepare tart filling: In a large bowl, whisk together the sugar, corn syrup, eggs, butter and orange zest. Divide walnuts and cranberries evenly among the partially baked tart shells. Pour sugar mixture over walnuts and cranberries.
• Bake tarts 20 to 25 minutes or until crusts are golden. The edge of the filling will be firmer than the center. Cool tarts of wire racks and refrigerate until ready to serve. Remove cooled tarts from pans and serve.

CRANBERRY SAUSAGE QUICHE

Steps:

• Preheat oven to 400 degrees.
• Let frozen pie shell stand at room temperature for 10 minutes.
• Do not prick the shell.
• Bake pie shell for 7 minutes.
• Remove from oven and set aside.
• Reduce oven temperature to 375 degrees.
• Crumble sausage, and cook in a large skillet with onion over medium-high heat until sausage is thoroughly cooked.
• Drain off excess fat.
• Remove from heat.
• Stir in cranberries.
• Sprinkle cheese on the bottom of the pie shell.
• Top cheese evenly with sausage mixture.
• Combine eggs and half and half in medium bowl.
• Whisk until blended but not frothy.
• Pour egg mixture over sausage mixture in pie shell.
• Bake for 40-45 minutes or until knife inserted in center comes out clean.
• Let stand for 10 minutes before serving.
• Garnish with fresh parsley or sage.

NEW ENGLAND SAUSAGE, APPLE AND DRIED CRANBERRY STUFFING

Steps:

• Preheat oven to 350°F Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.
• Sauté sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl.
• Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary.
• Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
• To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil.
• Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.
• To bake all stuffing in pan: Preheat oven to 350°F Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish.
• Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.