Best Crispy Prosciutto Cups With Sausage And Apple Stuffing Recipes

Prosciutto Cups image

Provided by DreamoBway

Categories Pork

Time 35m

Yield 12 serving(s)

Number Of Ingredients 4

3 garlic cloves, minced
1 cup frozen chopped spinach, thawed and drained
1/2 lb prosciutto, thinly sliced
1 cup ricotta cheese

Steps:

Preheat oven to 350.
In a medium bowl, mix the garlic, spinach, and ricotta until well blended. Set aside.
Place strips of prociutto into a mini muffin tin so that they line the bottom but there is also some meat hanging out over the sides to look like a flower.
Fill each cup with about 1 1/2 TBS of cheese mixture or enough so the cup is full and rounded on the top. The filling should look like the center of the flower.
Bake 10-15 minutes, until the prosciutto is browned and stiff to the touch. The cups should be able to retain their shape after they are removed from the tin. Serve warm, not hot.

Nutrition Facts : Calories 40.6, Fat 2.7, SaturatedFat 1.7, Cholesterol 10.5, Sodium 27, Carbohydrate 1.4, Fiber 0.4, Sugar 0.1, Protein 2.8

Prosciutto Cups With Apples and Lemon image

Provided by deinemuse

Categories Pork

Time 30m

Yield 24 serving(s)

Number Of Ingredients 3

3 ounces prosciutto, thinly sliced
1 granny smith apple, finely chopped
1 -2 teaspoon lemon juice

Steps:

Preheat oven to 375 degrees.
Cut prosciutto into half pieces.
Place each into one mini cupcake tin circle.
Bake until a crispy bacon color - 15-20 minutes
Remove and put on paper towel hole side down and allow to cool.
Combine apples and juice in bowl to taste. It should be sweet/sour to balance the salt.
Spoon as much as you can into each cup.

Nutrition Facts : Calories 4, Sodium 0.1, Carbohydrate 1.1, Fiber 0.2, Sugar 0.8

Sausage and Apple Stuffing image

Provided by Food Network Kitchen

Categories side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 12

2 sticks plus 3 tablespoons butter, divided
2 cups water
2 (14 to 16-ounce) bags of your favorite dried cornbread stuffing mix, recommended: Arnold's
1 pound pork sausage (not links)
1 large onion, diced
3 cloves garlic, minced
2 stalks celery, diced
1 teaspoon dried thyme leaves
1 teaspoon dried sage leaves
1 cup chopped walnuts
3 medium apples, cored, sliced
2 to 3 cups homemade giblet stock or low sodium canned chicken broth

Steps:

In a large pot melt 2 sticks butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside.
In a large saute pan set over medium-high heat melt 1 tablespoon butter and add sausage. With a wooden spoon break up sausage and saute until lightly browned and cooked through. Transfer sausage to paper towels to drain. In the same pan melt remaining butter and saute onions with the garlic, celery, thyme, and sage until onions are translucent and celery is crisp tender. Add walnuts and saute for 1 minute. Add apples and saute for one minute more. Remove from heat. Combine cornbread stuffing with sauteed ingredients and stuff turkey. Roast turkey as usual.