Holiday Sausage Cranberry Quiche Recipes

MOM'S SAUSAGE AND CRANBERRY STUFFING

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
• Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
• Meanwhile, melt butter in a large Dutch oven over medium-high heat until foaming, about 2 minutes; do not allow butter to burn. Add Italian and andouille sausages. Cook, breaking sausages up into fine pieces, until just a few bits of pink remain, about 8 minutes.
• Add onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt, and pepper. Stir frequently until vegetables are softened, about 7 minutes. Remove from the heat and stir in 2 cups chicken broth, orange juice, and 1 tablespoon orange zest.
• Whisk remaining 2 cups chicken broth, eggs, and parsley together in a medium bowl until combined. Slowly stir in the sausage mixture. Gently fold in the toasted bread cubes, stuffing mix, and dried cranberries until evenly mixed. Transfer to a buttered 9x13-inch baking dish and cover tightly with aluminum foil.
• Bake until an instant-read thermometer reads 150 degrees F (66 degrees C), about 45 minutes. Remove foil and continue to bake until crispy and golden brown on top, about 10 more minutes.
• Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.

SAUSAGE AND DRIED CRANBERRY STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Heat oil in a skillet over medium heat. Add onion and celery and saute for 10 minutes. Remove from the pan. Add sausage; cook and stir, breaking it up with a spoon, until browned and crumbly, 5 to 7 minutes. Return onion and celery and cook for a few more minutes.
• Transfer sausage mixture to a bowl and add stuffing mix and cranberries; gently stir until liquid is gone and ingredients are well coated. Place in the prepared baking dish and cover.
• Bake in the preheated oven for 30 minutes. Remove cover and bake for an additional 5 to 7 minutes.

CRANBERRY SAUSAGE QUICHE

Steps:

• Preheat oven to 400 degrees.
• Let frozen pie shell stand at room temperature for 10 minutes.
• Do not prick the shell.
• Bake pie shell for 7 minutes.
• Remove from oven and set aside.
• Reduce oven temperature to 375 degrees.
• Crumble sausage, and cook in a large skillet with onion over medium-high heat until sausage is thoroughly cooked.
• Drain off excess fat.
• Remove from heat.
• Stir in cranberries.
• Sprinkle cheese on the bottom of the pie shell.
• Top cheese evenly with sausage mixture.
• Combine eggs and half and half in medium bowl.
• Whisk until blended but not frothy.
• Pour egg mixture over sausage mixture in pie shell.
• Bake for 40-45 minutes or until knife inserted in center comes out clean.
• Let stand for 10 minutes before serving.
• Garnish with fresh parsley or sage.