Spicy Sausage Stuffing Cups with Green Chilis

Ingredient ULF # Portion
Campbell's Condensed Cream of Mushroom Soup 443127 1/50 oz. can
Betty Crocker Herb Seasoned Stuffing 407726 60 oz.
Vanee Chicken Broth 295766 80 oz.
Vegalene Pan Spray 262817
Fontanini Spicy Italian Pork Sausage 588582 45 oz.
Sparboe Farms Large Eggs 215608 15 each
Ruby Kist Whole Cranberry Sauce 173500 70 oz.
Rosarita Diced Green Chilis 290525 7 oz.
Orange Liqueur 2 fl. oz.
Mann Green Onion 138884 1.5 oz.

1. Preheat oven to 400°F. Spray muffin tins with pan spray. Set aside.

2. Heat large pot over medium heat. Add sausage. Cook until browned and no longer raw, stirring occasionally.

3. Add chicken broth, Campbell’s Cream of Mushroom, and stuffing. Stir to combine. Cover with lid. Let stand for 10-15 minutes.

4. Stir eggs into stuffing mixture.

5. Using a #16 scoop, create a bowl in each muffin mold using 1/4 cup of stuffing mixture (total of 150).

6. Bake for 15-20 minutes, or until stuffing is solid. Allow to slightly cool then remove from molds. Reserve. CCP: Heat to a minimum internal temperature of 165°F for 1 minute. CCP: Hold for hot service at 140°F or higher until needed.

7. Combine cranberry sauce, minced chilies and orange liqueur in a medium pot. Over medium heat, bring to a simmer. Allow to simmer for 10 minutes. Reserve. CCP: Heat to a minimum internal temperature of 165°F for 1 minute. CCP: Hold for hot service at 140°F or higher until needed.

8. To Assemble: Top each stuffing cup with 1 tablespoon cranberry sauce. Garnish with a pinch of green onion.

9. To Serve: Using tongs, place 2 stuffing cups on plate. Serve immediately.

Makes: 75 servings