KITTENCAL'S MAKE-AHEAD STUFFING BALLS
This is a wonderful alternative to stuffing a turkey, the advantage of this recipe is that you can totally prepare the balls a day in advance and they freeze wonderful after baking that is if you have any left which you probably won't lol! --- I sometimes add in some finely crumbled cooked sausage meat or cooked crumbled bacon and chopped cranberries to these, I find that a 1-pound loaf of 2-3 day old bread is just the perfect amount to use for this recipe, although you might have a cup or more left over, I slice the bread into about 1-inch cubes --- don't wait until the holidays to make these they are a wonderful change from potatoes and *SO* good! :)
Provided by Kittencalrecipezazz
Categories Christmas
Time 45m
Yield 14-16 serving(s)
Number Of Ingredients 17
Steps:
- Butter a 13 x 9-inch baking pan.
- In a large fry pan heat butter over medium-high.
- Add in the onions and celery and cook stirring until soft and translucent but not browned (about 6 minutes).
- Add in the garlic and cook for 2 minutes.
- Add in chopped mushrooms, creamed corn, niblets corn, broth, poultry seasoning, parsley, Parmesan cheese, seasoned salt or white salt and black pepper pepper; bring to a medium boil, simmer for 10-15 minutes over low heat.
- Remove the mixture and transfer to a large bowl; and cool for 20-30 minutes (cool just enough so that the eggs will not cook when added).
- Add in eggs and mix well.
- Add bread crumbs or cubes; mix well to combine (I use my hands for mixing).
- Taste the mixture and then adjust the poultry seasoning, salt and pepper to taste if needed.
- At this point you may cover the bowl and refrigerate until ready to shape into balls.
- With moistened hands shape into golf ball-size balls (I use an ice cream scoop for this) add in more breadcrumbs if needed just to hold the mixture together.
- Transfer the shaped balls to the prepared buttered casserole dish (at this point they can be covered and refrigerated until ready to bake).
- When ready to bake drizzle melted butter over the balls.
- Cover loosely with foil.
- Bake at 350°F for about 20-25 minutes (do not overbake).
Nutrition Facts : Calories 355.1, Fat 12.1, SaturatedFat 6, Cholesterol 60.2, Sodium 665.6, Carbohydrate 52.2, Fiber 4, Sugar 6.5, Protein 11
RAISIN-CRANBERRY STUFFING BALLS
Stuffing balls are an interesting departure from the traditional Thanksgiving or Christmas side dish. These balls are delicious and don't take long to make or bake.
Provided by Geema
Categories Grains
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions, celery and walnuts in butter until tender.
- stir honey and all spices into the orange juice.
- Toss together the vegetable-nut mixture, cranberries and raisin bread cubes.
- Pour juice mixture over all and mix gently until well combined, adding more juice if necessary in order to hold a ball shape.
- Shape 1/2 cupfuls into balls by hand an dplace on greased cookie sheet.
- Bake in a preheated 350°F oven for about 25-30 minutes, until lightly browned.
Nutrition Facts : Calories 146.8, Fat 8.7, SaturatedFat 1.6, Cholesterol 3.8, Sodium 22.2, Carbohydrate 17.6, Fiber 2.3, Sugar 12.8, Protein 2.2
KITTENCAL'S HOLIDAY CRANBERRY STUFFING BALLS
This may easily be doubled and I suggest that you do so, your guests will be devouring these instead of the turkey or roast! If you like lots of sage flavor then you might want to add in some dried sage to the stuffing mixture --- plan ahead the mixture must be chilled for a minimum of 2 hours before shaping into balls, make certain to crumble the pork very finely while browning, also make certain to finely chop the onion and celery, it will make shaping the balls easier --- servings is only estimated it will depend on the size you shape the balls, prep time includes 2 hour chilling time. If desired you can also fry these in a little butter in a skillet, just flatten the balls slightly before frying, omit drizzling or brushing the balls with butter if you are frying them in butter --- also see recipe #65208
Provided by Kittencalrecipezazz
Categories Vegetable
Time 3h10m
Yield 12-15 serving(s)
Number Of Ingredients 13
Steps:
- Remove the sausage from casings, then place the sausage in a skillet; brown over medium heat breaking up the meat into very small pieces while cooking (about 8 minutes) set aside.
- Melt 3 tablespoons butter in the same skillet; add in onion and celery; sauté for about 5-6 minutes or until very soft (adding in the garlic the last 2 minutes of cooking).
- Add in the cooked sausage back to the skillet, then add in the chicken broth; bring just to a simmer, scraping up any browned bits in the bottom of the skillet, then place the sausage/onion mixture into a large bowl.
- Add in the stuffing mixture packet along with the chopped cranberries, Parmesan cheese and eggs; mix until well combined.
- Season with lots of black pepper and a little salt.
- Cover and chill the mixture for about 2 hours.
- Using moistened hands form the mixture into small even balls and place the balls into a shallow greased casserole dish.
- If you find that the mixture is too moist and will not hold together well just add in a little dried bread crumbs, if it is too dry add in more broth or water, add in just enough to hold the balls together when shaped.
- Brush or drizzle the balls with melted butter.
- At this point you can cover the balls and refrigerate for up to 24 hours to bake later.
- Set oven to 350°F.
- Bake covered loosely with foil or bake uncovered (the balls with be more crispy on the outside if baked uncovered) for about 12-15 minutes (the baking time will vary slightly, it will depend on the size you shape the balls).
STUFFING BALLS
These stuffing balls are always on my holiday menu, but they're great anytime. They save time and stress and can be frozen for later use.
Provided by Canadian Jane
Categories High Protein
Time 45m
Yield 2 each, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Cook pork in large skillet until no longer pink; drain. Place in a large bowl. Add dry stuffing mix, Mix well.
- Add 1 cup water, cranberry sauce and egg.
- Mix until well blended.
- Shape mixture into 16 balls. Place in a single layer on a foil-covered baking sheet.
- Brush evenly with butter.
- Bake 20 minutes or until golden brown and cooked through (160 degrees).
- Prepare (without baking) and freeze these stuffing balls for up to a month before you need them. Thaw in refrigerator when needed, and bake as directed.
Nutrition Facts : Calories 300.8, Fat 16, SaturatedFat 6.5, Cholesterol 87.4, Sodium 271.2, Carbohydrate 21.7, Fiber 2.4, Sugar 10.6, Protein 16.9
KITTENCAL'S SAUSAGE AND CRANBERRY STUFFING
This stuffing pairs well with my recipe#199612, for an 18-20 pound turkey you will need to *double* the recipe, the amounts listed are for a 10-pound turkey --- I strongly suggest to prepare this stuffing a day ahead as the flavors will combine together, this may also be baking in a casserole dish covered with foil in a 350 degree f oven for about 30-35 minutes --- *note* for 6 cups bread cubes I use about half of an unsliced French bread (not a baguette) for a double recipe use all of the loaf :)
Provided by Kittencalrecipezazz
Categories Pork
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees F.
- Spread the bread cubes onto a large baking sheet in a single layer.
- Bake about 6-7 minutes or until toasted evenly.
- Transfer the bread cubes to a large bowl; set aside (this may be done a day ahead).
- In a large skillet cook the pork sausage meat with onion, garlic and thyme until browned breaking up any lumps with a wooden spoon while cooking.
- Add in celery, sage and rosemary; cook stirring with a wooden spoon for 2-3 minutes.
- Pour the sausage mixture over the toasted bread cubes in the bowl.
- Add in chopped apple, craisins or dried cranberries, chopped fresh parsley and toasted nuts; toss well to combine and season with black pepper.
- Drizzle the chicken stock and melted butter over the mixture; toss lightly to combine (if the mixture is too dry then add in a little more broth).
- Spoon the mixture loosley into the whole turkey (do not pack in the stuffing you can bake any extra in a baking dish).
Nutrition Facts : Calories 311.6, Fat 21.7, SaturatedFat 7.5, Cholesterol 44.9, Sodium 528.1, Carbohydrate 19.5, Fiber 2.3, Sugar 4.3, Protein 10.2
CRANBERRY STUFFING BALLS
Meet the Cook: If you're looking for a different stuffing this year, you'll find these balls are both tasty and easy to prepare. Cooking has been a favorite pastime of mine since my husband and I retired (I used to operate a beauty salon). We had 80 acres and kept 2-1/2 of them to build our new country home on. -Bernadine Dirmeyer, Harpster, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8-10 servings.
Number Of Ingredients 8
Steps:
- In a skillet, cook sausage, celery and onion until sausage is done and vegetables are tender. Drain excess fat. In a large bowl, combine the meat mixture with remaining ingredients and enough broth to hold mixture together. Shape into 8-10 balls. Place in a greased shallow baking dish. Bake at 325° for 30 minutes.
Nutrition Facts :
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