Oysters And Sausage In Pastry Shells Food

SAUSAGE AND CHICKEN PUFF PASTRY SHELLS

Sausage and Chicken Puff Pastry Shells image

Turn a boring, ordinary pot pie into a savory chicken and Jimmy Dean® sausage filling piled high on flaky puff pastry shells. Remember to thaw the puff pastry shells overnight in the refrigerator.

Provided by Lela

Time 1h15m

Yield 12

Number Of Ingredients 16

Ingredients

1 tablespoon unsalted butter
½ cup chopped baby bella mushrooms
2 (10 ounce) packages Pepperidge Farm Patty Shells-Puff Pastry
1 cup chopped carrots
1 cup chopped celery
1 cup chopped sweet onion
½ cup vegetable oil, divided
1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
6 tablespoons all-purpose flour
3 ½ cups milk
1 ½ teaspoons garlic salt, or more to taste
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon ground black pepper
½ teaspoon poultry seasoning
2 cups shredded cooked chicken

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.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 25.7 g, Cholesterol 27.6 mg, Fat 26.2 g, Fiber 1.6 g, Protein 13.6 g, SaturatedFat 6.9 g, Sodium 520.2 mg, Sugar 6.8 g

OYSTER SAUSAGE STUFFING

Oyster Sausage Stuffing image

I've had this wonderful recipe for more than 30 years and always use it during the holidays. It's so rich and buttery that I often serve it with pork roast or stuffed pork chops. It never fails to bring raves. -Page Alexander, Baldwin City, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 9 cups (enough to stuff an 8- to 10-pound turkey).

Number Of Ingredients 8

Ingredients

1 envelope onion soup mix
2 cups boiling water
1/2 cup butter, cubed
10 cups cubed day-old bread, toasted
1 can (8 ounces) whole oysters, drained
1/2 pound bulk pork sausage, cooked and drained
1/2 cup minced fresh parsley
3/4 teaspoon poultry seasoning

Steps:

Preheat oven to 375°. Place soup mix in a bowl; add boiling water and let stand for 5 minutes. In a Dutch oven, melt butter. Stir in bread cubes and onion soup mixture. Cover and cook over low heat for 5 minutes, stirring occasionally. Gently stir in the oysters, sausage, parsley and poultry seasoning. , Transfer to a large greased cast-iron skillet or 2-1/2-qt. baking dish. Cover and bake until heated through, 40-50 minutes.

Nutrition Facts : Calories 228 calories, Fat 13g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 590mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.