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| | From: dvdman (Original Message) | Sent: 5/29/2008 7:39 AM |
Stuffing Bites Recipe
It came from an early 1970's magazine. Feel free to add some more spices, and use whichever sausage you prefer.
Ingredients
1/2 lb sausage (Sweet or Hot Italian, or your fav savoury sausage)
3/4 cup water
1 pkg sage or turkey stuffing mix
1 cup fresh or frozen cranberries, finely chopped
1/2 tsp grated orange peel
2 eggs, beaten
2 TBSPS butter, preferably unsalted
Directions
Remove sausage from casings if there are any. Place sausage in a (nonstick) frying pan set over medium heat and cook just until it loses its pink colour, about 8 minutes. Use a fork or spatula to break up meat into small pieces while cooking.
Remove from heat and drain off any fat. Leaving sausage in frying pan, pour in water and stir to scrape up any browned bits from the pan bottom.
Place stuffing mix and contents of seasoning packet in a large mixing bowl. Stir in sausage-and-water mixture. Add cranberries, orange peel, and eggs. Mix until evenly combined. Let stand for 5 minutes so moisture is evenly absorbed.
Form stuffing mixture into 32 small balls, each about 1 inch in diameter. You can either bake or fry them to cook.
TO BAKE: Place oven rack on highest level and preheat oven to 425 F. Melt butter and brush a little onto a large baking sheet. Place balls on sheet, about 1 inch apart. Using your fingers or a spatula, flatten into small "pancakes" about 1/4 inch thick. Brush with remaining butter and bake on upper rack of preheated oven until golden and crisp, about 10 - 12 minutes.
TO FRY: Melt 1 TBSP butter in a nonstick frying pan set over medium-low heat. Add half of stuffing balls to pan and press down slight into mini "pancakes". Saute until golden, about 2 to 3 minutes per side. Repeat with remaining stuffing balls.
TO SERVE: Serve warm, along with a bowl of light sour cream for dipping.
MAKE AHEAD: Cooked and cooled stuffing bites can be covered and refrigerated for up to 3 days, or freeze them. To serve, place chilled, defrosted bites on an ungreased baking sheet and bake in preheated 425 F oven until piping hot, about 8 minutes |
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