Chestnut And Cranberry Stuffing Balls Recipes

Steps:

• Heat oven to 325ºF.
• Cook meat in large skillet until cooked through, stirring frequently; drain. Place in large bowl; cool slightly. Stir in stuffing mix.
• Add cranberry sauce, egg and water; mix well. Shape into 16 balls; place on foil-covered baking sheet. Brush with butter.
• Bake 20 min. or until done (160ºF).

Steps:

• Place bread and sausage in to a large bowl.
• In a large skillet saute the onions, the celery, the sage, the thyme, and the rosemary, in the butter over moderately low heat, stirring, until the vegetables are softened about 5 minutes, add the chestnuts, cranberries stirring, for 1 minute.
• Add the vegetable mixture to the bread and sausage, tossing the mixture well, stir in the parsley and salt and pepper to taste, add as much broth just to soften and let the stuffing cool.
• Mix in eggs.
• The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff turkey cavities in advance.).
• Makes enough to stuff a 12- to 14-pound turkey with extra to bake on the side.
• Or bake covered in a well buttered 15 X 10 X 2-inch glass baking dish at 350 degrees for 30 minutes then remove foil for 15 minutes to crisp the top.

Steps:

• Soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked. Add the garlic and fry for another minute or so.
• Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, adding enough egg to bind - I find it easiest to use my hands. Fry a knob of stuffing in a little butter, taste and adjust the seasoning if necessary.
• To Cook: This stuffing can be baked in a dish, or rolled into balls that will be crisp on the outside and moist inside. To bake, press the stuffing into a greased ovenproof dish in a layer that is around 4cm thick. Bake at 190C/gas 5/fan 170C for about 40 minutes, until browned and, in the case of sausagemeat stuffing, cooked right through. Alternatively, roll into balls that are about 4cm in diameter. Roast the stuffing balls in hot fat (they can be tucked around the turkey or done in a roasting tin of their own) for 30-40 minutes, until crisp and nicely browned on the outside.

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.

Steps:

• Preheat oven to 350 degrees Fahrenheit. Butter a 2 1/2 - 3 quart backing dish.
• In a small saucepan over medium heat, warm the stock until steam starts to rise, 3-5 minutes. Remove from heat and add dried cranberries. Set aside.
• In a large frying pan over medium heat, melt the butter and add onion, celery and carrots and saute, stirring occasionally, until tender and translucent, about 2-3 minutes. Using a slotted spoon, transfer to a bowl.
• If using, in same pan, saute the sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer to the bowl with vegetables.
• In a large bowl, stir the egg while slowly pouring in the stock and cranberries. Add the bread and toss until well blended. Let standing, stirring occasionally, until the stock is absorbed, 6-8 minutes.
• Add the vegetable mixture, chestnuts, sage, thyme and parsley. Season with salt and pepper and stir well to mix. Transfer to prepared baking dish and bake until browned and crispy, about 45-50 minutes.