SPICY SAUSAGE STUFFING CUPS WITH GREEN CHILE CRANBERRY SAUCE

Nutrition Facts

Serving Size

SERVING (2 TOPPED STUFFING CUPS)

Amount Per Serving

Calories 216

% Daily Value

Total Fat 7.3g

11%

Saturated Fat 2g

10%

Cholesterol 46mg

15%

Sodium 793mg

33%

Total Carbohydrate 30.3g

10%

Dietary Fiber 0.8g

Protein 6.4g

13%

Vitamin A 2%

Vitamin C 3%

Calcium 4%

Iron 9%

Total Time

70 min.

Serving & Size

SERVING (2 TOPPED STUFFING CUPS)

A fun way to enjoy all the flavors of the holidays! Cranberry Sauce, sausage and chilis combine with Campbell's® Condensed Cream of Mushroom Soup, Pepperidge Farm® Herbed Seasoned Stuffing, and Swanson® Chicken Broth to make these savory stuffing cups.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day	Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

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Ingredients	Weight	Measure	Instructions

vegetable cooking spray
all-purpose flour

1. Preheat oven to 400°F. Oil and flour muffin tins. Set aside.

hot Italian pork sausage	45 oz.	10 cups
Swanson® Chicken Broth 80 fl oz. Swanson® broth is the perfect choice for creating mouthwatering meals that are not only easy to prepare but also lower in fat. Cooking tips included on label. •This soup is part of our Classics Collection.
Campbells® Condensed Cream of Mushroom Soup, 50 oz can 1 cans A smooth, rich soup made with mushrooms, cream and garlic.
Pepperidge Farm® Herb Seasoned Stuffing 60 oz. 30 cups Made with specially baked "stuffing bread, " and dusted with just the right touch of herbs and spices. It is the ideal complement to your entrées.
egg	30 oz.	15 ea.
green chiles, minced	7 oz.	1 665/997 cups

2. Heat large pot over medium heat. Add sausage. Cook until browned and no longer raw, stirring occasionally.

3. Add Swanson® Chicken Broth, Campbell's® Cream of Mushroom, and Pepperidge Farm® Stuffing. Stir to combine. Cover with lid. Let stand for 10-15 minutes.

4. Stir eggs into stuffing mixture.

5. Using a #16 scoop, create a bowl in each muffin mold using 1/4 cup of stuffing mixture (total of 150).

6. Bake for 15-20 minutes, or until stuffing is solid. Allow to slightly cool then remove from molds. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

whole berry cranberry sauce	70 oz.	7 1/2 cups
orange liqueur		2 fl oz.
green onion, chopped	2 oz.	6 1/4 tbsp.

7. Combine cranberry sauce, minced chilies and orange liqueur in a medium pot. Over medium heat, bring to a simmer. Allow to simmer for 10 minutes. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

8. To Assemble: Top each stuffing cup with 1 tablespoon cranberry sauce. Garnish with a pinch of green onion.

9. To Serve: Using tongs, place 2 stuffing cups on plate. Serve immediately.

Ingredients	Weight	Measure

Swanson® Chicken Broth

80 fl oz.

Campbells® Condensed Cream of Mushroom Soup

1 cans

Pepperidge Farm® Herb Seasoned Stuffing

60 oz.

30 cups

vegetable cooking spray
all-purpose flour
hot Italian pork sausage	45 oz.	10 cups
egg	30 oz.	15 ea.
whole berry cranberry sauce	70 oz.	7 1/2 cups
green chiles	7 oz.	1 665/997 cups
orange liqueur		2 fl oz.
green onion	1.5 oz.	6 1/4 tbsp.

Instructions