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
