SPICY SAUSAGE STUFFING CUPS WITH GREEN CHILE CRANBERRY SAUCE

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
3%
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)

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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:

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Ingredients Weight Measure
Swanson® Chicken Broth
80  fl oz.
Campbells® Condensed Cream of Mushroom Soup
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 fl oz.
green onion 1.5 oz. 6 1/4  tbsp.
Instructions
1. Preheat oven to 400°F.  Oil and flour muffin tins.  Set aside.

 
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.


 
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.

 
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