Chicken And Sausage Holiday Wreath Recipes

CHICKEN AND SAUSAGE HOLIDAY WREATH

Steps:

• In a large mixing bowl combine everything but sausage, oil and crescent rolls.
• In a sauce pan heat the oil and cook the sausage until browned and cooked through, add to chicken mixture.
• Cover with plastic wrap and refrigerate at least one hour to give the flavors a chance to marry.
• Preheat oven to 375 degrees
• Use a pizza pan for this step, it helps you keep the round shape.
• Unroll the crescent rolls. Arrange in a circle with the long pointy end facing out, and the fat sides overlaping.
• Spoon filling mixture on the widest part of each triangle. You will use about 3 rounded tablespoons per scoop. I use a disher for this.
• Fold the long pointy end back over the filled wreath and tuck under a little to seal in the center. Your filling will not completely be covered, that's just perfect that way.
• Bake for 20 minutes, or until golden and bubbly

HOLIDAY BISCUIT WREATH

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch tube pan with cooking spray.
• Cut each biscuit into 2 half moons to make 48 biscuit pieces. Separate the pieces into 2 piles.
• Working with half of the dough, flatten a piece of biscuit in your hand and stuff it with a cheese cube and about 1/4 teaspoon fig preserves (it is easier to roll if you use the little pieces of fig from the preserves). Gather the dough around it and roll into a ball. Repeat with the remaining dough, cheese and jam to make 24 balls; set aside.
• With the remaining dough, stuff and roll each piece of biscuit with an olive.
• Toss the almonds and parsley together in a medium bowl. Toss the Cheddar, paprika and cayenne together in another medium bowl. Put the melted butter in a small bowl.
• Alternating every so often between the two flavors, dip the cheese and jam balls in butter, then roll them to coat in the almond topping; and dip the olive balls in butter and roll them to coat in the Cheddar topping. Arrange the balls in the tube pan so that the flavors are interspersed.
• Bake the bread until golden brown all over and the dough is baked through, about 35 minutes. Cool in the pan 10 minutes, then turn out onto a plate and serve warm.

CHICKEN AND SAUSAGE HOLIDAY WREATH

Steps:

• 1. Heat oil in a skillet, add sausage, and cook until no longer pink.
• 2. In a large bowl combine everything except crescent rolls.
• 3. Cover and chill for at least 1 hour.
• 4. Pre heat oven to 375°
• 5. Use a pizza pan that has been lined with aluminum foil (no clean up) Spray liberally with pam before you start.
• 6. If you use a pizza pan for this it will be easier to keep it in the round. Arrange the crescent rolls in a circle, long pointy ends facing out, short fat ends overlapping on the pan.
• 7. Put the filling evenly all around the wreath on the widest part of the dough. A disher works great here.
• 8. Fold the long pointy end back over the filling in the wreath, tucking in a little at the center.
• 9. Not all the filling will be covered, that's what you want.
• 10. bake for 20 minutes until golden, and expect to hear WOW when you bring it out. This never fails to impress.

CHICKEN CRESCENT WREATH

Steps:

• Arrange crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping., Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). , Bake at 375° for 20-25 minutes or until golden brown. Freeze option: Securely wrap cooled wreath in plastic and foil before freezing. To use, remove from freezer 30 minutes before reheating. Remove wreath from foil and plastic; reheat on a greased baking sheet in a preheated 325° oven until heated through.

CHICKEN-AND-SAGE SAUSAGES

Steps:

• Using 2 forks, gently combine chicken, shallot, garlic, sage, carrot, mustard, salt, and pepper. Loosely shape mixture into 2-inch patties (about 1/2 inch thick), being careful to not overwork. Place sausage patties on a baking sheet.
• Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Working in batches, cook sausage patties until cooked through and golden brown, 2 to 3 minutes per side. Add more oil to skillet between batches as needed. Serve warm with chutney.

PARTY WREATH

Steps:

• Heat oven to 375 degrees. Boil the potato halves until tender, about 15 minutes. Drain and set aside.
• In a food processor, grind the ginger and serrano chiles until very fine, then add the peas and grind just a little, to get a coarse mash. Tip the pea mixture into a large bowl.
• In a small pan over medium, heat the oil and add 1 tablespoon sesame seeds, the fennel and cumin, and toast until light golden, about 1 minute. Pour into the bowl with the peas. Add the mint, garam masala and potato, and mix well, breaking up the potato. Season to taste with salt and lemon juice.
• Working on a lightly floured sheet of parchment paper, cut the puff pastry lengthwise into two equal rectangles, and roll gently with a floured pin to flatten creases. Use your hands to squash half the pea mixture into an even snake of filling down one pastry rectangle, from one end to the other, then roll the pastry lengthwise around it to seal it into a tube, cutting off any overlapping dough and pinching the seam tightly to close. Repeat with the other pastry, then transfer the parchment to a sheet pan.
• Join the two tubes in a circle, seam sides down. Use a knife to make cuts at an angle every 3/4 inch or so, going all the way through the filling but leaving a bit of pastry still connected in the innermost circle. Pinch and turn each segment to slightly point the filling upward, opening the pieces like petals. Brush the dough tops lightly with milk and sprinkle with the remaining 1 tablespoon sesame seeds.
• Bake for 45 minutes, or until the pastry is completely cooked through and golden brown. Serve warm or at room temperature, with green chutney, tamarind chutney or Maggi ketchup.