GRANDMA DOT'S STUFFING BALLS
This is my must-have recipe for Thanksgiving, passed down to me by my grandmother. These delicious stuffing balls are crispy on the outside and soft on the inside. She always used white bread for this recipe, but I like to use a nutty whole wheat bread for a little extra flavor.
Provided by carabakescupcakes
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 56m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
- Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
- Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined.
- Shape mixture into 2-inch balls and arrange on prepared baking sheet.
- Bake until golden and crisp, about 20 minutes.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 8.8 g, Cholesterol 30.8 mg, Fat 6.9 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 288.5 mg, Sugar 1.3 g
RAISIN CRANBERRY PIE
There are many cranberry bogs in our state, especially on Cape Cod. The delicious combination of cranberries and raisins make this pie memorable.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine sugar and flour. Stir in water until blended; bring to a boil. Add cranberries and raisins. Reduce heat; cover and simmer for 15 minute, stirring occasionally. Remove from the heat; stir in butter and vanilla until butter is melted. Cool slightly., Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Pour filling into crust. Roll out remaining pastry; cut into lattice strips and place over filling. Seal and flute edges. Brush lattice crust with cream if desired. , Bake at 375° for 30 minutes or until crust is golden brown and filling is bubbly, covering edges with foil during the last 10 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 407 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 217mg sodium, Carbohydrate 66g carbohydrate (37g sugars, Fiber 1g fiber), Protein 3g protein.
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).
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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