Chicken Apple Sausage Puffs Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Melt butter in a pan over medium heat. Cook and stir mushrooms until browned, 5 to 10 minutes. Set aside.
• Arrange thawed puffed pastry shells on the prepared baking sheet. Bake in the preheated oven for 18 to 20 minutes. Cool on a wire rack for 5 minutes. Use a knife to remove the tops; reserve.
• Meanwhile, heat 2 tablespoons oil in a large pot over medium-low heat. Add carrots, celery, and onion. Cover and cook, stirring frequently, until vegetables are soft, 15 to 20 minutes. Remove from heat and mix in mushrooms.
• Add sausage to a large skillet over medium heat. Cook and stir with a spatula, breaking apart the sausage until cooked, about 8 minutes. Drain and set aside.
• Heat remaining oil in a pot over medium-low heat. Add flour and cook, stirring constantly with a wire whisk, until browned, 2 to 30 minutes. Slowly pour in milk and stir constantly until blended. Add garlic salt, onion powder, garlic powder, black pepper, and poultry seasoning. Whisk until well blended. Cook and stir gravy until boiling, 3 to 5 minutes. Reduce heat to a simmer.
• Stir the vegetable mixture, sausage, and chicken into the gravy. Taste and add more garlic salt if needed.
• Spoon a generous serving of the sausage-chicken mixture into the puff pastry shells. Cover with the tops.

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage and apple over medium heat until meat is no longer pink; drain. Stir in cream cheese., Unroll one tube of crescent dough; separate into eight triangles. Place 1 tablespoon filling on the long side of each triangle. Roll up, starting with the long side; pinch seams to seal., Place point side down 2 in. apart on a greased baking sheet. Repeat with remaining crescent dough and filling. Bake 10-12 minutes or until golden brown. Serve warm.

Steps:

• Preheat the oven to 425 degrees. Place puff pastry rectangles on a baking sheet lined with parchment. Brush surface of each piece with beaten egg without letting egg drip down sides of pastry. Bake for 10 minutes. Lower heat to 350 degrees and bake 25 minutes longer or until pastry is nut brown and crisp to the touch.
• Meanwhile melt 6 tablespoons of butter over medium heat. Saute shallots for a minute. Add onion and saute 5 to 6 minutes longer or until tender. Add apples and cook for 15 minutes or until very tender. Season well with salt and pepper; set aside until later.
• Remove pastry from the oven. Split each piece in half by carefully pulling the top piece off the bottom with your fingers. Do this with a light touch or the fragile pastry will break apart. Season each piece of chicken with salt and pepper.
• Melt remaining 2 tablespoons of butter in a 12-inch skillet. Saute chicken over fairly high heat for 3 minutes a side. Remove pan from the heat.
• Quickly reheat the apples. When hot, add the spinach and heat just until wilted. Season with the vinegar, salt and pepper.
• Place bottom half of pastry on a dinner plate. Top with chicken and spoon spinach and apple mixture, with juice over the top. Lay top piece of pastry, slightly askew across the spinach. Serve immediately.

Steps:

• In a small nonreactive saucepan, boil down the cider almost to a syrup, about 2 to 3 tablespoons. Cool and reserve.
• If using chicken thighs, coarsely grind the boned chicken and skin or chop coarsely in batches in a food processor. Add the apple cider and the remaining ingredients to the ground chicken in a large bowl or plastic tub and blend thoroughly with your hands. Fry a small patty until done and taste for salt, pepper, and other seasonings.
• Divide sausage into 7 or 8 portions (each about 1/2 pound), wrap tightly in plastic wrap or aluminum foil, and refrigerate or freeze for later use. Or, if desired, stuff the sausage into casings.

Steps:

• Preheat oven to 400 degrees F.
• Line 1 baking sheet with parchment paper and place 1 sheet of puff pastry on it.
• Cut the sheet of pastry into 9 equal squares, each about 3 by 3-inches.
• Brush each square with the egg and place 1 piece of sausage in the middle of each pastry square. Fold the corners of the pastry inward to come together in the middle. Pinch the corners together in the center. Cover with plastic wrap and chill until ready to bake.
• When ready to bake remove the plastic wrap from the trays and brush the pastry with the remaining egg-wash. Bake until the pastry is golden brown, about 10 to 12 minutes.
• Meanwhile in a small mixing bowl mix the mustards together with the honey until well combined. Serve the sausage bites hot from the oven with a bowl of Hot Sweet Mustard on the side.

Steps:

• In a large bowl, combine the first 4 ingredients. Crumble chicken over the mixture and mix well. Shape into eight 3-in. patties. , In a large, greased cast-iron or other heavy skillet, cook patties over medium heat until no longer pink, 5-6 minutes on each side. Drain if necessary.