This is a great accompaniment to any Thanksgiving turkey you were not able to stuff traditionally, such as the Pressure Cooker Turkey Breast or deep-fried turkey that you landlubbers love. You get all the flavor of stuffing in one little easy-to-eat biscuit. And they are not only easy to eat, but very easy to make. Stuffed biscuits, stuffed with virtually anything you like, are another pop-in-your-month meal to make ahead for any off-shore cruise.

Stuffing Stuffed Biscuits

(makes 8 biscuits)

For a print friendly recipe see below

1 Granny Smith apple, peeled and diced
2 stalks celery
1 medium onion, diced
1/2 lb pork sausage
2 teaspoons sage
2 teaspoons thyme
Salt & pepper to taste
1 pkg Pillsbury Grands
Cooking spray
1 egg, beaten for the final egg wash

Preheat your galley oven to between 350º and 400º. Peel the apple. Finely chop the apple, celery and onions.

In a separate bowl, beat the egg with a spoonful of water and set aside.

In a large fry pan, brown the sausage. Add the chopped apple, celery and onions.

Sauté until the vegetables have softened. Add the thyme and sage. Mix thoroughly and take off the burner.

Spray a cast iron cornbread pan or any 8×8″ pan with cooking spray and set aside.

With the palm of your hand flatten out one Pillsbury Grand biscuit on a work surface. Add a spoonful of the sausage mixture in the middle. Brush the edges with the egg wash.

Fold over and seal. Place seam side down in the pan. Repeat with the remaining rolls.

You don’t have to use a cornbread pan like this, you can use any 8×8″ baking dish. Just try not to crowd the biscuits in the dish so the sides can brown. This iron cornbread pan works great for browning all sides of the biscuits and ensures they are cooked thoroughly, not dough-y inside.

Brush with the remaining egg wash. Place in your preheated oven and bake for 15 minutes. Add a piece of foil on top and bake for another 10 minutes. Since these are stuffed, they take a bit longer than baking traditional Pillsbury Grands.

Look at those golden beauties! Let set for at least 10 minutes to cool down before serving. They can be eaten room temperature, but best if they are still a little warm.

Galley Pirates wishes all you seafarers and landlubbers a very happy Thanksgiving filled with friends and family, pirates and wenches…. and lots of great food!

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Stuffing Stuffed Biscuits

Turkey stuffing in an easy to make, easy to eat biscuit!

Ingredients

• 1 Granny Smith apple
• 2 Stalks celery
• 1 Medium onion
• 1/2 lb Pork sausage
• 2 tsp Sage
• 2 tsp Thyme
• Salt & pepper to taste
• 1 pkg Pillsbury Grands
• Cooking spray
• 1 Beaten egg in water, for egg wash

Instructions

• Preheat your galley oven to between 350º and 400º. Peel the apple. Finely chop the apple, celery and onions.
• In a separate bowl, beat the egg with a spoonful of water and set aside.
• In a large fry pan, brown the sausage. Add the chopped apple, celery and onions.
• Sauté until the vegetables have softened. Add the thyme and sage. Mix thoroughly and take off the burner.
• Spray a cast iron cornbread pan or any 8x8" pan with cooking spray and set aside.
• With the palm of your hand flatten out one Pillsbury Grand biscuit on a work surface. Add a spoonful of the sausage mixture in the middle. Brush the edges with the egg wash. Fold over and seal. Place seam side down in the pan. Repeat with the remaining rolls.
• Place in your preheated oven and bake for 15 minutes. Add a piece of foil on top and bake for another 10 minutes. Since these are stuffed, they take a bit longer than baking traditional Pillsbury Grands.
• Allow to cool for at least 10 minutes before serving. They can be served warm or room temperature.

Notes