Fun Holiday Appetizer

Course: Appetizer, Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: Cups

Calories: 82kcal

Author: Aleka Shunk

Holiday Stuffing Biscuit Cups (with sausage) are made with rosemary, craisins and sausage and biscuit dough. They are a festive holiday appetizer or side dish and best of all, they can be made ahead of time and popped in the oven before guests arrive!

Print Recipe

Ingredients

1 16.3 Can Pillsbury Biscuit Dough (8 count)
12 oz. Pork Sausage
4 Tbsp. Olive Oil
1 ¼ Cups Diced Yellow Onion
1 Cup Diced Celery
1 Cup Craisins (Dried Cranberries)
2 Tbsp. Chopped Rosemary
½ Tsp. Salt
⅓ Cup Maple Syrup
2 Tbsp. Flour
1 ¼ Cup Chicken Stock

Instructions

Remove the casing (outer skin) from your sausages by slicing lengthwise with a knife and peeling it off using your fingers. Add the olive oil to a saute pan and over medium-high heat, brown your sausage while chopping it up using the flat end of a wooden spoon or spatula.
When the sausage is nicely browned, turn down your heat to medium and add the onions allowing them to saute for another 5 minutes. *Make sure the bottom of the pan is NOT dry. You should see the oil. If you need to add another tbsp, do it.
Add your celery, rosemary craisins and salt to the pan and saute for two more minutes.
Turn your heat up to high and add your flour stirring it around so the flour coats all of your ingredients. After a minute, add the chicken stock and stir or whisk it in until it turns into a thick sauce. The filling should thicken after bubbling for 5 minutes. The consistency you want should be STEW-LIKE not soupy! If it is too thick, add more stock. Too soupy? Whisk in another teaspoon or two of flour and let it simmer until it thickens to the right consistency.
Finally, mix in your maple syrup, turn off heat and set aside.
Preheat your oven to 350 degrees F.
Open your canned biscuits and separate each one. (You should have 8.) Cut each into quarters and using the palm of your hand, flatten each quarter as much as you can into rounds. You should end up with 8 x 4 = 32 flattened biscuits. Place each biscuit into a mini muffin tin pressing it into each tin making sure the dough comes all the way up the sides (If not, the filling will fall out!) Finally, fill each cup with your sausage filling nice and high and be sure to press it into the cup. (*The thinner you make your biscuit cups, the better! This way you can add more filling.)
Bake for 12-14 minutes or until your biscuit cups are slightly browned. Serve warm!

Notes

Serving ideas*

Place on a flat serving platter and drizzle more maple syrup on top and sprinkle rosemary and craisins around so everyone knows what's in them!
If you want to make these ahead of time, I suggest, baking them for about 10 minutes (instead of 12-15) and then take them out and freeze them in a sealed Tupperware container OR place them in the fridge for 2-3 days before you finish baking them off.

Substitutions

You can use any Pillsbury canned biscuit dough.
You can also use any sausage you prefer although I recommend a sweet Italian sausage that is still in its casing. It just cooks up nicely for these cups.
Do not use dried rosemary, it does not taste the same! You could substitute with sage if you desire.

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