Best 8 Chicken And Sausage Holiday Wreath Recipes

HOLIDAY CHICKEN & SAUSAGE WREATH

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside, wide ends overlapping and leaving a 3-in. circle open in center. Press overlapping edges of dough to seal., In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and transfer to a large bowl. Stir in remaining ingredients., Spoon mixture across wide end of triangles. Fold pointed end of triangles over filling, tucking points under to form a ring (filling will be visible). Bake 25-30 minutes or until golden brown. Let stand 15 minutes before slicing.

CHRISTMAS SAUSAGES

Steps:

• In a large saucepan, combine the cranberry sauce, BBQ sauce, soy sauce, mustard, honey, salt and orange zest. Warm over medium-low heat, stirring, until everything is combined. Bring to a low simmer and allow it to bubble gently until slightly thickened, 5 to 7 minutes.
• Add the sausages to the pan and stir. Allow the sausages to warm through, about 5 minutes. Transfer to a chafing dish or warming dish. Serve with toothpicks on the side.

PIGS IN A WREATH

Steps:

• Preheat the oven to 375 degrees F. Place parchment paper on a baking sheet and then place an 8-inch cake pan in the center to use as a guide for making the wreath.
• Cut each sausage in half lengthwise, then cut each half into 3 pieces. Cut the crescent rolls in half from the tip of the triangle to the center of the bottom (see Cook's Note). Roll up each sausage piece in a crescent roll piece. Arrange the rolled sausages around the cake pan flat-side down and touching one another. Remove the cake pan. Egg wash the tops of the rolled sausages to help them stick them together.
• Bake the wreath until the dough is golden brown and puffed, 20 to 25 minutes. Let the wreath cool slightly.
• Meanwhile, make the Parmesan mustard dip: Mix the sour cream, Parmesan, mustard and chives together in a small bowl until well combined. Season with salt and pepper.
• Slowly push the wreath off the parchment and onto a serving platter. Serve with the dip in the center.

CHICKEN CRESCENT WREATH

Steps:

• Arrange crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping., Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). , Bake at 375° for 20-25 minutes or until golden brown. Freeze option: Securely wrap cooled wreath in plastic and foil before freezing. To use, remove from freezer 30 minutes before reheating. Remove wreath from foil and plastic; reheat on a greased baking sheet in a preheated 325° oven until heated through.

PARTY WREATH

Steps:

• Heat oven to 375 degrees. Boil the potato halves until tender, about 15 minutes. Drain and set aside.
• In a food processor, grind the ginger and serrano chiles until very fine, then add the peas and grind just a little, to get a coarse mash. Tip the pea mixture into a large bowl.
• In a small pan over medium, heat the oil and add 1 tablespoon sesame seeds, the fennel and cumin, and toast until light golden, about 1 minute. Pour into the bowl with the peas. Add the mint, garam masala and potato, and mix well, breaking up the potato. Season to taste with salt and lemon juice.
• Working on a lightly floured sheet of parchment paper, cut the puff pastry lengthwise into two equal rectangles, and roll gently with a floured pin to flatten creases. Use your hands to squash half the pea mixture into an even snake of filling down one pastry rectangle, from one end to the other, then roll the pastry lengthwise around it to seal it into a tube, cutting off any overlapping dough and pinching the seam tightly to close. Repeat with the other pastry, then transfer the parchment to a sheet pan.
• Join the two tubes in a circle, seam sides down. Use a knife to make cuts at an angle every 3/4 inch or so, going all the way through the filling but leaving a bit of pastry still connected in the innermost circle. Pinch and turn each segment to slightly point the filling upward, opening the pieces like petals. Brush the dough tops lightly with milk and sprinkle with the remaining 1 tablespoon sesame seeds.
• Bake for 45 minutes, or until the pastry is completely cooked through and golden brown. Serve warm or at room temperature, with green chutney, tamarind chutney or Maggi ketchup.

CHICKEN AND SAUSAGE HOLIDAY WREATH

Steps:

• Heat oil in a skillet, add sausage, and cook until no longer pink.
• In a large bowl combine everything except crescent rolls.
• Cover and chill for at least 1 hour.
• Pre heat oven to 375°
• Use a pizza pan that has been lined with aluminum foil (no clean up) Spray liberally with pam before you start.
• If you use a pizza pan for this it will be easier to keep it in the round. Arrange the crescent rolls in a circle, long pointy ends facing out, short fat ends overlapping on the pan.
• Put the filling evenly all around the wreath on the widest part of the dough. A disher works great here.
• Fold the long pointy end back over the filling in the wreath, tucking in a little at the center.
• Not all the filling will be covered, that's what you want.
• bake for 20 minutes until golden, and expect to hear WOW when you bring it out. This never fails to impress.

HOLIDAY SAUSAGE

Steps:

• Cut sausage links into quarters (1 1/2-inch pieces) and brown lightly in a skillet.
• Mix brown sugar, salt and cornstarch in a chafing dish.
• Stir in vinegar, pineapple juice and water.
• Boil for five minutes.
• Add remaining ingredients.
• Serve hot from chafing dish.
• Have guests spear chunks with toothpicks.

CHICKEN AND SAUSAGE HOLIDAY WREATH

Steps:

• In a large mixing bowl combine everything but sausage, oil and crescent rolls.
• In a sauce pan heat the oil and cook the sausage until browned and cooked through, add to chicken mixture.
• Cover with plastic wrap and refrigerate at least one hour to give the flavors a chance to marry.
• Preheat oven to 375 degrees
• Use a pizza pan for this step, it helps you keep the round shape.
• Unroll the crescent rolls. Arrange in a circle with the long pointy end facing out, and the fat sides overlaping.
• Spoon filling mixture on the widest part of each triangle. You will use about 3 rounded tablespoons per scoop. I use a disher for this.
• Fold the long pointy end back over the filled wreath and tuck under a little to seal in the center. Your filling will not completely be covered, that's just perfect that way.
• Bake for 20 minutes, or until golden and bubbly