Colcannon Stuffed Brussels Sprouts Recipes

Steps:

• Peel potatoes. In a saucepan cover potatoes with cold water by 2 inches and simmer, covered, until very tender but not falling apart, about 20 minutes.
• Preheat oven to 350°F.
• While potatoes are cooking, trim Brussels sprouts. With a paring knife cut 4 firm cup-shaped leaves from stem end of each sprout and reserve. Quarter rest of each sprout and slice thin.
• With a slotted spoon transfer potatoes to a colander and drain, reserving cooking water in pan, and transfer potatoes to a bowl. Add butter, salt, and pepper and with an electric mixer beat mixture until smooth.
• Have ready a bowl of ice and cold water and bring reserved cooking water to boil. Gently stir in reserved sprout leaves and blanch 5 seconds. Working quickly, with a skimmer or slotted spoon transfer leaves to bowl of ice and cold water. Blanch shredded sprouts 30 seconds and drain in a sieve. Beat shredded sprouts into potato purée.
• Transfer leaves to paper towels to drain upside down. Transfer purée to a pastry bag fitted with a 1/2-inch plain tip and pipe into upturned leave cups. Arrange filled leaf cups in a buttered shallow baking dish. Hors d'oeuvres may be prepared 3 hours ahead and chilled, covered. Sprinkle tops of hors d'oeuvres with bacon and heat in middle of oven 3 minutes, or until heated through.

Steps:

• 1. Cut Brussels sprouts length wise & bring a pot of water to a boil. Boil Brussels sprouts cut side down for about 2 minutes remove from water let them cool this will help when coring them out. Once cooled, core out the middle of the sprout using a pairing knife, once all are cored, chop up the cored out pieces of brussel sprout very tiny and saute with garlic in fry pan w/olive oil on Med high heat (if making w Bacon I add bacon pieces at this time also)~ saute until brussel sprout is tender & bacon crisp-
• 2. In a separate bowl Mix all other ingredients together~once all mixed~ then combine cooked Brussels sprout pieces, garlic (bacon) mixture to the bowl of cheese & breadcrumb mixture ~ toss and mix all well to create your stuffing. You may need to add more Panko use your judgement.
• 3. With a spoon stuff the Brussels Sprout 1/2's w/stuffing mixture~ Bake at 400 degrees for about 20 minutes or so (I like them crispier so I cook a little longer) or put on broil last 2-3 minutes to crisp up the tops. (just watch carefully) Serve & Enjoy (I love watching my family eat Brussels sprouts)