Time 1h Yield 8 servings. Number Of Ingredients 11 Steps:
Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Set aside pastry trimmings. Place on a baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Cool on a wire rack. Reduce heat to 375°., In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove from pan and set aside. In the same skillet, saute mushrooms in butter until tender; set aside. In a large bowl, combine the eggs, cheese, 1/2 cup cranberries, cream, parsley and reserved sausage and mushrooms. Pour into pastry., On a lightly floured surface, roll out reserved pastry trimmings. Cut decorative cutouts from trimmings using cookie cutters. Place over filling. Bake 25-30 minutes longer or until filling is set and golden brown. Sprinkle with green onions and remaining cranberries.
Time 55m Yield 2 Number Of Ingredients 11 Steps:
Place sausage in an oven-safe skillet over medium heat. Poke holes into the sausage with a fork. Cook, turning as needed, until browned and firm, 5 to 7 minutes. Transfer to a plate and let cool to room temperature. Preheat the oven to 400 degrees F (200 degrees C). Season chicken breasts with salt, pepper, and cayenne. Refrigerate sausage until ready to use. Heat oil in the same skillet over medium-high heat. Sear chicken breasts, skin-side down, until browned, 5 to 6 minutes. Meanwhile, cut off the base of the mushrooms and separate individual segments. Dice cold sausage. Flip chicken breasts over and sear on the opposite side, 2 to 3 minutes more. Set aside on plate. Add red onion, sausage, and mushrooms to the skillet. Season with salt. Cook and stir until mixture begins to brown, about 5 minutes. Turn off heat and return chicken to the skillet, skin-side up. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to serving plates. Cover skillet handle with a towel; place over high heat. Cook and stir sausage mixture until caramelized, about 1 minute. Pour in wine and simmer until reduced by about half, about 2 minutes. Reduce heat to low and toss in butter and 1 tablespoon parsley. Stir frequently until butter melts. Spoon sauce over the chicken. Garnish with remaining parsley.
More about “sausage mushroom cranberry tart recipes”
Time 1h Yield 8 Number Of Ingredients 11 Steps:
Preheat oven to 450 degrees F. Press pie crust onto bottom and up side of 9-inch fluted tart pan with removable bottom; trim edge, reserving trimmings. Prick bottom of crust with fork. Bake 10-12 minutes or until golden brown. Cool. Reduce heat to 375 degrees F. Cook sausage in large skillet over medium heat 4-5 minutes or until hot stirring frequently. Remove from skillet; set aside. Melt butter in same skillet. Add mushrooms; cook 3 minutes or until tender, stirring occasionally. Place in large bowl. Add eggs, cheese, 1/2 cup cranberries, cream, parsley and sausage; mix well. Pour into tart shell. Roll out reserved pie crust trimmings on lightly floured surface. Use cookie cutters to cut into decorative shapes; arrange over filling. Bake 25-30 minutes or until knife inserted in center comes out clean. Top with onions and remaining cranberries. Cut into 8 wedges to serve.
