A traditional Thanksgiving meal often means a chance to enjoy all of your favorite holiday dishes, but it can also be about changing it up and discovering new and innovative recipes to please yourself and your family! A good place to start for easy and delicious recipes is Pepperidge Farm Puff Pastry. Check these out!
For Sausage, Cranberries & Stuffing Pastry, 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. It’s also a great idea for using up any leftovers! I always have so many left overs, ever since I got one of the best vacuum sealers for my birthday, I’ve been saving food like a pro!
1 tbsp. water
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)
Heat the oven to 375°F. Beat the water and 1 egg in a small bowl with a fork or whisk.
Lightly stir the sausage, stuffing, green onions, mushrooms, cranberries, sage 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 the gravy, if desired.
Find out more about this and other recipes at This Link!
Creamy Turkey Pot Pies are a fantastic idea for using leftover Turkey. Convenient products like puff pastry shells, frozen vegetables and cream of mushroom soup allow you to whip-up mouthwatering, individual pot pies in less than an hour. They make a great weeknight dinner.
1 tbsp. vegetable oil
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request )
1/2 cup milk
1 pkg. (10 ounces) frozen peas and carrots
2 cups shredded or cubed cooked turkey or chicken
1 pkg. (10 ounces) Pepperidge Farm Puff Pastry Shells, prepared according to package directions
Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally.
Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Stir in the turkey and cook until the mixture is hot and bubbling.
Spoon the turkey mixture into the pastry shells. Add the pastry “tops,” if desired.
Get more information about this recipe at This Link!
Happy Thanksgiving, Everybody!