Cranberry Stuffing Balls Recipes

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KITTENCAL'S HOLIDAY CRANBERRY STUFFING BALLS



Kittencal's Holiday Cranberry Stuffing Balls image

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

3/4 lb small pork sausage (or use Italian sausages, casings removed)
3 tablespoons butter (can use a bit more)
1 small onion (very finely chopped)
1 small celery, finely chopped
1 -2 tablespoon fresh minced garlic (optional or to taste)
3/4 cup low sodium chicken broth (or use 1/2 cup regular chicken broth and 1/4 cup water)
1 (120 g) package turkey stuffing mix
1 cup cranberries (fresh or frozen, finely chopped)
1/3 cup grated parmesan cheese
2 eggs, slightly beaten
1 teaspoon ground black pepper (or to taste)
seasoning salt (optional and to taste) or white salt (optional and to taste)
melted butter

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).

RAISIN-CRANBERRY STUFFING BALLS



Raisin-Cranberry Stuffing Balls image

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

1 1/2 cups fresh cranberries, coarsely chopped
1/4 cup honey
1 cup chopped onion
1 cup sliced celery
1 tablespoon butter
6 cups cubed dried raisin bread
3/4 cup chopped walnuts
1 tablespoon orange zest
1/2 teaspoon cinnamon
1 teaspoon dried basil
3/4 cup orange juice
salt and pepper

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

STUFFING BALLS



Stuffing Balls image

This delicious side dish always remind me of special holiday dinners except these are so much faster to fix.-Mary Beth Jung, Hendersonville, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup chopped celery
1/4 cup chopped onion
1/3 cup butter, cubed
5 cups soft bread cubes
1 cup chopped walnuts
1/2 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1/4 cup chicken broth
1 large egg, well beaten

Steps:

  • Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add celery and onion; cook and stir until tender, 3-5 minutes. Remove from the heat. Stir in remaining ingredients. Shape into eight balls. , Place on a greased baking sheet. Bake until a thermometer reads 160°, about 20 minutes.

Nutrition Facts : Calories 235 calories, Fat 18g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 536mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

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