Sausage, Mushroom And Cranberry Tart – a delicious recipe with crust, Turkey Sausage, butter, mushrooms, fresh baby portobello mushrooms, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 450 degrees F. Press pie crust onto bottom and up side of 9-inch fluted tart pan with removable bottom; trim edge, reserving trimmings. Prick bottom of crust with fork. Bake 10-12 minutes or until golden brown. Cool. Reduce heat to 375 degrees F.
2
Cook sausage in large skillet over medium heat 4-5 minutes or until hot stirring frequently. Remove from skillet; set aside.
3
Melt butter in same skillet. Add mushrooms; cook 3 minutes or until tender, stirring occasionally. Place in large bowl. Add eggs, cheese, 1/2 cup cranberries, cream, parsley and sausage; mix well. Pour into tart shell.
4
Roll out reserved pie crust trimmings on lightly floured surface. Use cookie cutters to cut into decorative shapes; arrange over filling.
5
Bake 25-30 minutes or until knife inserted in center comes out clean. Top with onions and remaining cranberries. Cut into 8 wedges to serve.
531
kcal
Calories
40
g
Fat
12
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/2 (14.1 ounce) package refrigerated pie crust, 1 (9.6 ounce) package Jimmy Dean(R) Original Hearty Turkey Sausage Crumbles, 3 tablespoons butter, 1 1/2 cups sliced fresh button mushrooms, and more.
Yes, Sausage, Mushroom And Cranberry Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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