Kittencals Holiday Cranberry Stuffing Balls Recipes

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GRANDMA DOT'S STUFFING BALLS



Grandma Dot's Stuffing Balls image

This is my must-have recipe for Thanksgiving, passed down to me by my grandmother. These delicious stuffing balls are crispy on the outside and soft on the inside. She always used white bread for this recipe, but I like to use a nutty whole wheat bread for a little extra flavor.

Provided by carabakescupcakes

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 56m

Yield 24

Number Of Ingredients 11

cooking spray
¾ cup butter
½ cup diced onion
½ cup diced celery
1 ½ teaspoons salt
1 teaspoon poultry seasoning
½ teaspoon ground black pepper
2 eggs
½ cup chicken broth
10 cups cubed whole wheat bread
½ cup chopped fresh parsley

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.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 8.8 g, Cholesterol 30.8 mg, Fat 6.9 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 288.5 mg, Sugar 1.3 g

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).

CRANBERRY STUFFING BALLS



Cranberry Stuffing Balls image

Meet the Cook: If you're looking for a different stuffing this year, you'll find these balls are both tasty and easy to prepare. Cooking has been a favorite pastime of mine since my husband and I retired (I used to operate a beauty salon). We had 80 acres and kept 2-1/2 of them to build our new country home on. -Bernadine Dirmeyer, Harpster, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8-10 servings.

Number Of Ingredients 8

1 pound bulk pork sausage
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons minced fresh parsley
1 package (7 ounces) herb-seasoned stuffing croutons
3/4 cup fresh cranberries, halved
2 large eggs, well beaten
1 to 1-1/2 cups chicken broth

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.

Nutrition Facts :

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.

KITTENCAL'S SAUSAGE AND CRANBERRY STUFFING



Kittencal's Sausage and Cranberry Stuffing image

This stuffing pairs well with my recipe#199612, for an 18-20 pound turkey you will need to *double* the recipe, the amounts listed are for a 10-pound turkey --- I strongly suggest to prepare this stuffing a day ahead as the flavors will combine together, this may also be baking in a casserole dish covered with foil in a 350 degree f oven for about 30-35 minutes --- *note* for 6 cups bread cubes I use about half of an unsliced French bread (not a baguette) for a double recipe use all of the loaf :)

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

6 cups bread cubes (use a mixture of whole wheat and white bread)
1 lb pork sausage (I use mild Italian sausauges with casings removed)
1 medium onion, finely chopped
1 tablespoon fresh minced garlic
1/2 teaspoon dried thyme
2 small celery ribs, diced
2 -3 teaspoons dried sage (start with 2 teaspoons adding in more to taste)
2 teaspoons dried rosemary
1 large apple (peeled, cored and chopped, use Granny Smith or Golden delicious)
1 cup dried craisin (or use dried cranberries)
1/3 cup chopped fresh parsley
1/2 cup toasted pecans
3/4-1 cup chicken broth
1/4 cup melted butter
1 -2 teaspoon fresh ground black pepper

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).

Nutrition Facts : Calories 311.6, Fat 21.7, SaturatedFat 7.5, Cholesterol 44.9, Sodium 528.1, Carbohydrate 19.5, Fiber 2.3, Sugar 4.3, Protein 10.2

SPICY CRANBERRY SAUSAGE BALLS



Spicy Cranberry Sausage Balls image

Add some sweet/spicy flair to your appetizer spread! These zippy sausage balls use bulk Italian pork or turkey sausage and dried cranberries to use on a party buffet spread, or for watching the game. I just love finger foods that are just a bite or two, and these fill the bill. Add some extra heat with optional red pepper flakes, or dial down the heat and use sweet Italian sausage instead of the hot, if you prefer. Either way, you will enjoy the tangy sweetness the cranberries bring!

Provided by Bibi

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 50m

Yield 27

Number Of Ingredients 10

8 ounces cream cheese, softened
4 ounces mild Cheddar cheese, grated
1 pound bulk hot Italian sausage
6 ounces dried cranberries, finely chopped
2 tablespoons chopped flat-leaf (Italian) parsley
½ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon crushed red pepper flakes
1 ½ cups buttermilk baking mix
1 teaspoon chopped flat-leaf (Italian) parsley, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
  • Combine cream cheese and Cheddar cheese in the bowl of an electric mixer. Mix on medium speed until blended, about 1 minute. Add sausage in golf ball-size pieces while mixer is running and continue to mix until combined with the cheeses, about 1 minute. Add cranberries, 2 tablespoons parsley, onion powder, garlic powder, and red pepper flakes; continue to mix until well blended, about 2 minutes.
  • Stop the mixer and stir in baking mix with a wooden spoon until it is distributed throughout.
  • Form 27 golf ball-size sausage balls with your hands or a meatball scoop. Place on the prepared baking sheet, spacing evenly.
  • Bake in the preheated oven until nicely browned and no longer pink in the centers, about 30 minutes. Drain on paper towels if necessary. Serve warm garnished with remaining parsley.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 10.5 g, Cholesterol 22.7 mg, Fat 7.4 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 3.8 g, Sodium 286.3 mg, Sugar 4.4 g

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