Holiday Cranberry Stuffing Balls - ThinnerTimes - Gastric Bypass Forum, Lap Band Forum, and Vertical Sleeve Gastrectomy Forum

nextbigloser · 11-12-2008, 09:42 AM

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 or white salt (optional and to taste)
melted butter
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).

tx mom · 11-12-2008, 04:18 PM

ok these sound so good, my mouth is watering. i have to know if you have tried them. i think i am going to have to make these. thanks for the recipe.

nextbigloser · 11-12-2008, 04:26 PM

I just found the recipe today so nope haven't tried them yet but please post a review once you have tried them. I am such a food addict I am constantly searching for new recipes.

tx mom · 11-13-2008, 06:45 AM

you seem to find recipes that sound soooo good. i haven't tried any yet but there are a couple that i really want to try. and this one is definitely one of them. i love thanksgiving and this one reminds me of thanksgiving. so keep looking up those recipes, i like it when you do the research for me

nextbigloser · 11-13-2008, 06:49 AM

LOL I have a ton and I swear some day I will put my collection together to share. Last night I was thinking of creating a binder for chicken recipes, pork, beef and so on. I have hundreds

tx mom · 11-13-2008, 07:23 AM

it's a good thing you don't live close to me, because we would be cooking all the time. right now i am in search of the greatest cookie recipe ever, i am going to a cookie swap in early dec. and the lady that throws it has a teenage son that judges it. i want first place!!! so my friends love this time of year because i am making cookies and trying them on everyone.

nextbigloser · 11-13-2008, 07:34 AM

I guess I get it from my grandmother. It is deer season here so we make home made raviolis and many other things. I grew up in a kitchen. Last year I took first place in a chili cook off.