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.
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).
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.
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).
More about “kittencals holiday cranberry stuffing balls recipes”
Time 35m Yield 8 servings. Number Of Ingredients 11 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.
