Gloria Thomas of Aurora, Colorado, sent this photo of herself with Apple Sausage Maple Braid, a recipe that appeared Nov. 10 in the Gazette-Journal. She made it for Christmas breakfast and said it was great. She is a subscriber and follows news from our area, where she has relatives.
If you missed it, we repeat the recipe here. It comes from culinary.net.
Maple Breakfast Braid
1 package (16 oz.) breakfast sausage¼ c. maple syrup2 eggs, beaten½ c. green onions, sliced2 Granny Smith apples, peeled and diced1½ c. dry herb stuffing mix1 package (17¼ oz.) frozen puff pastry, thawed2 egg whites1 tsp. water
Heat oven to 400°F. In large bowl, combine sausage, syrup, beaten eggs, green onions, diced apples and stuffing mix. Dust surface with flour; roll out pastry sheet to 12x18-inch rectangle. Transfer pastry to large baking sheet covered with parchment paper. Spoon half of sausage mixture down center of pastry. Make 3-inch cuts down sides of pastry. Fold one strip at a time, alternating sides...