Make Ahead Flaky Sausage Foldovers Recipes

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MAKE-AHEAD SAUSAGE STUFFING

Stress less at the holidays by getting your stuffing halfway done before T-Day. Simply prepare the bread cubes, sausage and vegetables, then stop and freeze. Finish and bake it on the big day. Once you have the prep in the bag, the rest is easy.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h35m

Yield 8 servings

Number Of Ingredients 11



Make-Ahead Sausage Stuffing image

Steps:

  • Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up into bite-sized pieces, until it is browned and cooked through, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
  • Melt 5 tablespoons of the remaining butter in the skillet. Add the onions, celery, sage, thyme, 1 teaspoon salt and several grinds of pepper, and cook, stirring frequently, until the onions and celery are soft and lightly browned, about 10 minutes. Add the mixture to the bowl with the sausage; add the bread cubes, and toss to coat.
  • Let the bread-sausage mixture cool to room temperature. Transfer it to a resealable plastic bag, label and date, and freeze for up to 2 weeks.
  • To serve, preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Heat the stock and 4 tablespoons of the remaining butter in a saucepan over medium-high heat until the butter melts. Whisk the eggs and parsley together in a large bowl. Break the frozen stuffing with your hands into smaller chunks, add to the bowl and toss. Add the stock-butter mixture, and toss to combine. Transfer to the prepared baking dish, and dot with the 2 remaining tablespoons butter. Cover tightly with foil, and bake until the stuffing is hot, 50 minutes to 1 hour. Uncover and continue to bake until golden brown on top, about 20 minutes more. Serve warm.

1 1/2 sticks (12 tablespoons) unsalted butter
1 pound sweet Italian sausage, casings removed
1 medium onion, cut into 1/2-inch pieces
4 celery stalks, cut into 1/2-inch pieces
1 tablespoon dried sage
1 tablespoon dried thyme
Kosher salt and freshly ground black pepper
One stale 1 1/2-pound loaf bread, sliced, cut into 1/2-inch cubes (about 12 cups)
2 cups homemade turkey stock or low-sodium chicken broth
2 large eggs
1/2 cup fresh parsley leaves, chopped

BEEF AND SPICY SAUSAGE FOLDOVERS

Make these baked foldovers a new taco night tradition. They're great reheated, too!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 10



Beef and Spicy Sausage Foldovers image

Steps:

  • Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray.
  • In 10-inch skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and tomatoes. Reduce heat to medium; cook 5 minutes, stirring occasionally.
  • Meanwhile, in large bowl, stir Bisquick mix and boiling water with fork until dough forms. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat; knead 20 times. Divide dough into 6 balls, about 1/2 cup each. Roll or pat each ball into 7-inch round.
  • Stir cheese into beef mixture. Spoon about 1/2 cup beef mixture onto half of each round. Moisten edge of round with water. Fold round over beef mixture; press edge with fork to seal. Cut 3 small slits in top of each crust to allow steam to escape. Carefully move to cookie sheet with spatula.
  • Bake 20 to 22 minutes or until light golden brown. Serve each foldover with 2 tablespoons each sour cream and salsa. Garnish with cilantro.

Nutrition Facts : Calories 650, Carbohydrate 66 g, Cholesterol 75 mg, Fat 3, Fiber 2 g, Protein 22 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 2550 mg, Sugar 12 g, TransFat 2 1/2 g

1/2 lb lean (at least 80%) ground beef
1/2 lb bulk spicy Italian pork sausage
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (14.5 oz) diced tomatoes with green chiles, undrained
4 1/2 cups Original Bisquick™ mix
1 cup boiling water
1 cup shredded Mexican cheese blend (4 oz)
3/4 cup sour cream
3/4 cup Old El Paso™ Thick 'n Chunky salsa
Fresh cilantro sprigs, if desired

MAKE-AHEAD SAUSAGE AND VEGGIE BOWLS

Make weekday lunch-prep a breeze with this sheet pan sausage and veggie meal while cooking up a pot of rice! This is so versatile; you can use different veggies, or use quinoa instead of rice. You can drizzle with Italian dressing or add some hot sauce. The possibilities are endless! Refrigerate for up to 5 days.

Provided by France C

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 45m

Yield 5

Number Of Ingredients 14



Make-Ahead Sausage and Veggie Bowls image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Cover a large 12x17-inch baking sheet with aluminum foil and grease with cooking spray.
  • Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add brown rice and saute for 2 to 3 minutes. Add water and salt. Cover and simmer over medium-low heat until water is absorbed, 20 to 30 minutes.
  • Meanwhile, place sausages on one end of the baking sheet. Place onion next to the sausages. Place Brussels sprouts next to onion. Sprinkle garlic powder, salt, and pepper over vegetables. Drizzle with 1 1/2 tablespoons oil. Toss to coat.
  • Roast in the preheated oven for 10 minutes. Remove baking sheet from the oven. Stir vegetables and turn sausages over. Add bell pepper to the baking sheet and drizzle with remaining 1/2 tablespoon olive oil. Season with salt and pepper. Toss to coat. Return to the oven for an additional 10 minutes. Let cool.
  • Slice sausages into bite-sized pieces. Divide brown rice, vegetables, and sausage pieces evenly among the 5 containers. Top with Parmesan cheese.

Nutrition Facts : Calories 451.7 calories, Carbohydrate 47.8 g, Cholesterol 66.9 mg, Fat 19.3 g, Fiber 5.7 g, Protein 24.2 g, SaturatedFat 4.6 g, Sodium 1251.6 mg, Sugar 3.8 g

nonstick cooking spray
3 tablespoons olive oil, divided
1 ¼ cups uncooked brown rice
2 ½ cups water
½ teaspoon salt
5 Italian turkey sausage links
1 large red onion, cut into 1-inch pieces
1 pound Brussels sprouts, trimmed and halved
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 orange bell pepper, cut into 1-inch pieces
5 (3-cup) storage containers
¼ cup grated Parmesan cheese, or to taste

(MAKE-AHEAD) FLAKY SAUSAGE FOLDOVERS

Make and share this (Make-Ahead) Flaky Sausage Foldovers recipe from Food.com.

Provided by CookingONTheSide

Categories     Pork

Time 40m

Yield 22 serving(s)

Number Of Ingredients 5



(Make-Ahead) Flaky Sausage Foldovers image

Steps:

  • Heat oven to 425 degrees. In skillet, cook sausage over medium high heat 6-8 minutes, stirring occasionally until thoroughly cooked; drain well. Stir in garlic powder and 1/4 cup of the pizza sauce.
  • Remove 1 crust from pouch. On work surface, roll into 15-inch round. With 3-inch round cutter, cut 11 rounds. Repeat with second crust.
  • Spoon about 1 t sausage mixture onto each round. Fold each in half; seal edges with fork. Cut small slit in top of each with sharp knife. Place on ungreased large cookie sheet. Brush each foldover with beaten egg. If desired, cut decorative shapes from remaining dough and attach with beaten egg.
  • Bake 9-11 minutes or until golden brown.
  • Meanwhile, in 1-quart saucepan, heat remaining pizza sauce until hot. Serve warm appetizers with warm pizza sauce for dipping.
  • To make ahead, follow the recipe directions through step 3. Freeze the foldovers on the cookie sheet until firm, then transfer to a resealable freezer plastic bag. Use within two months.
  • To serve, remove the desired number of appetizers from the bag and bake according to the recipe directions, adding about 5 minutes.

Nutrition Facts : Calories 138.8, Fat 8.4, SaturatedFat 2.8, Cholesterol 14.9, Sodium 185.8, Carbohydrate 12.6, Fiber 1, Sugar 1.2, Protein 3.1

6 ounces bulk hot pork sausage
1/4 teaspoon garlic powder
1 (15 ounce) can pizza sauce
15 ounces refrigerated pie crusts, softened as directed on box
1 egg, beaten

FETA CHEESE FOLDOVERS

Golden puffed pastries are filled with a feta cheese mixture. These can be made ahead, and popped into the oven after your guests arrive.

Provided by Christine L.

Categories     Appetizers and Snacks     Pastries

Time 40m

Yield 12

Number Of Ingredients 5



Feta Cheese Foldovers image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture.
  • Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.

Nutrition Facts : Calories 285.7 calories, Carbohydrate 19.4 g, Cholesterol 49.4 mg, Fat 20.4 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 7 g, Sodium 319.3 mg, Sugar 1.1 g

8 ounces feta cheese, crumbled
3 tablespoons finely chopped green onions
1 egg, beaten
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten with 1 teaspoon water

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