SAVORY SAUSAGE AND SPINACH PIE
Make and share this Savory Sausage and Spinach Pie recipe from Food.com.
Provided by yooper
Categories One Dish Meal
Time 1h25m
Yield 10-12 slices
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- In a large skillet brown sausage, drain.
- Seperate one of the eggs.
- Set yolk aside.
- In a mixing bowl, stir together remaining eggs, egg white, spinach, cheeses, and spices.
- Stir in sausage.
- Line 9 or 10 inch pie plate with bottom crust.
- Fill with sausage mixture.
- Place top crust over filling- flute edges.
- Combine reserved egg yolk and water and brush the mixture over the crust.
- Bake for 1 1/4 hours or till crust is golden and filling is set.
- Cool in pie plate on wire rack for 10 minutes.
- Serve warm.
SAVORY APPLE-CHICKEN SAUSAGE
These easy, healthy sausages taste great, and they make an elegant brunch dish. The recipe is also very versatile: It can be doubled or tripled for a crowd, and the sausages freeze well either cooked or raw. -Angela Buchanan, Longmont, Colorado
Provided by Taste of Home
Time 25m
Yield 8 patties.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 92 calories, Fat 5g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 328mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
SAVORY CHICKEN PIE RECIPE
Bite into comfort and creaminess with our Savory Chicken Pie Recipe! You can get this delicious veggie-filled chicken pie recipe served in under an hour.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic powder.
- Spoon into 9-inch pie plate. Whisk egg and milk in medium bowl until blended. Add baking mix; stir just until moistened. Spread over chicken mixture. Place pie plate on baking sheet.
- Bake 25 to 30 min. or until golden brown.
Nutrition Facts : Calories 380, Fat 23 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 120 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
FARMER'S MARKET SAUSAGE PIE
Our 4-year-old son, Lukas, named this savory pie for the Saturday morning farmer's market that's held near our state capitol. Most of the fresh ingredients called for in the recipe can be found there and baked into this deliciously different entree. -Teri Schuman, Oregon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomatoes, zucchini, yellow squash, peppers, salad dressing mix, garlic powder and fennel seed. Cook and stir for 10 minutes; drain. Cool for 10 minutes., Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. Fill with sausage mixture. Sprinkle with cheeses. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Bake at 375° for 35-40 minutes or until filling is bubbly and crust is golden brown. Let stand for 10 minutes before cutting.
Nutrition Facts :
SAVORY SAUSAGE-CHICKEN PIE
Leftover chicken? Here's a savory way to use it and create a comfort-food dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease 2-quart casserole with shortening or cooking spray. In 10-inch skillet, cook sausage, carrots, celery and onion over medium heat, stirring occasionally, until sausage is browned and vegetables are tender; drain. Stir in chicken, soup and 1/2 cup milk.
- Place flour in large bowl. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Add 2/3 cup milk; stir until dough leaves side of bowl. Press half of dough into bottom of casserole. Pour sausage mixture over dough. Drop remaining dough by tablespoonfuls over sausage mixture.
- Bake 25 to 30 minutes or until sausage mixture is hot and bubbly and biscuits are golden brown.
Nutrition Facts : Calories 370, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 0 g
CHICKEN, SAUSAGE, AND LEEK PIE
Make and share this Chicken, Sausage, and Leek Pie recipe from Food.com.
Provided by Chef LauraMD
Categories Chicken Breast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Add 2 T olive oil to pan over medium heat, add leeks and cook 10 minutes. Add chicken and sausage and cook until lightly browned and remove from the pan. Add 3 T butter and 2 T olive oil and flour, cook 1 minute, then add broth, milk, parsley, chives, tarragon and salt & pepper to taste. Set aside 3/4 c sauce. Add back in the chicken mixture to remaining sauce and turn off.
- Roll out 2/3 of the pastry crust into a pie pan. Spoon in mixture. Roll out remaining crust and cut into strips and place over pie.
- Bake at 425 for 20-25 minutes and serve with remaining sauce.
Nutrition Facts : Calories 459.8, Fat 25.1, SaturatedFat 6.5, Cholesterol 24.6, Sodium 551.9, Carbohydrate 43.6, Fiber 2.3, Sugar 2.6, Protein 14.7
CHICKEN SAUSAGE AND COLLARD STUFFED SHELLS
Savory chicken sausage, tender collard greens and an herb ricotta cheese mixture are loaded into tender pasta shells, topped with roasted garlic sauce and cheese and baked to bubbly perfection! This is a Cajun twist on an Italian dish the entire family will love.
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil.
- Add 2 tablespoons of the olive oil to a medium pan over medium heat. Crumble and cook the sausage in the pan until browned through, 7 to 8 minutes. Set aside to cool slightly.
- In a large bowl, stir together the cooked crumbled sausage, ricotta, Parmesan, Italian seasoning, garlic powder, egg yolk and a pinch of salt and pepper until well combined. Cover and refrigerate.
- Cook the pasta shells in the boiling water according to the package instructions, then use a slotted spoon or spider to move the pasta to a strainer. Set aside 1/4 cup of the pasta water. Prepare a bowl of ice water.
- In the same water you boiled the pasta, blanch the collard greens for 2 minutes. Use a slotted spoon to move the greens to the bowl of ice water. Wait 5 minutes, then drain and squeeze out excess water.
- In the meantime, heat a medium skillet over medium heat. Add the remaining 1 tablespoon olive oil and cook the garlic until fragrant, 30 to 45 seconds. Add the collard greens to the skillet, reduce the heat to low and cook until bright green, 5 to 10 minutes. Add the reserved pasta water, cover with a lid and simmer until the collards are tender and deep green and most of the water has evaporated, another 10 minutes. Remove from the heat and allow to cool completely.
- Preheat the oven to 350 degrees F.
- When ready to assemble, spray a 9-by-13-inch flameproof baking dish with nonstick cooking spray. Spread one-third of the pasta sauce on the bottom of the dish.
- Add the greens to the ricotta and sausage mixture and mix to combine. Carefully stuff the pasta shells with the filling (1 1/2 to 2 tablespoons each) and add to the bottom of the baking dish on top of the sauce. Pour the rest of the pasta sauce on top and finish by sprinkling with the mozzarella.
- Cover with foil and bake for 25 minutes, then uncover and bake until golden brown, an additional 10 minutes. If you'd like a more browned topping, turn the broiler on for the last couple of minutes. Let stand 5 to 10 minutes before serving. Sprinkle with parsley if using and extra Parmesan.
SAUSAGE AND CHICKEN POT PIE
This is an excellent chicken pot pie. I found the crust recipe that works perfect with this. If you do not want to mess with a crust, you can add your own topping and bake until bubbly. This is also good to use that left over turkey.
Provided by deb baldwin
Categories Savory Pies
Time 55m
Number Of Ingredients 15
Steps:
- 1. Cube chicken meat and set aside. Add butter & sausage to fry pan. Brown sausage. Remove sausage and drain fat back into fry pan. You are going to make gravy. Add flour to same fry pan and stir flour into drippings. Brown flour, about 6 minutes. Add milk, salt and pepper. Stir until thickened. Add more milk if needed. ( I add a little powdered coffee creamer, about 1 tablespoon, to make the gravy a little richer or add half-n-half) Add sausage, chicken meat (no bones),and vegtables (thawed peas) Mix.
- 2. Pour into a buttered baking dish. Add pastry on top. Bake at 425 degrees for 25 to 30 minutes.
- 3. PASTRY CRUST: In a food processor, combine the butter, cream cheese, flour and salt. Pulse, pulse, pulse until the ingredients start to come together and resembles Parmesian. Add egg yolk and 1 tablespoon water. Pulse a couple more times until the ingredients start to form a ball. Stop. If mixture is exceedingly wet, add more flour. If the mix is dry, add a few more drops of water. When the mixture has come together into a ball, turn out onto floured work surface and knead it a couple of times to help it come together. Dust with flour, form into a disk and wrap it in plastic wrap. Refrigerate until read to use. (Day ahead of time OK) Remove from refrigerator for 20 minutes before rolling. Place disc of dough between 2 sheets of plastic and roll out the size of your baking dish. Fold pastry in half and cut in vents. Lay over baking dish and unfold. Tuck edges in, or crimp edge. Brush with egg wash.
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