Stuffing Baubles Recipes

STUFFING BAUBLES

Steps:

• Heat oven to 180C/160C fan/gas 4 and grease a large baking tray. Halve the onions through the root and peel off the papery skin. Cut off any stringy roots but leave the base of the root intact. Slice a little off the rounded side of each onion half, so they will sit on the tray. Cut away the centre of the onions, reserving the offcuts, to leave a hollow - once you've cut away a little, you can use your fingers to pull out the layers until you're left with a shell of 2 or 3 layers. Arrange the halves on a baking tray, season and bake for 10 mins until just softened. Set aside to cool.
• Weigh the onion offcuts and place 140g/5oz in a food processor (save any remaining onions for another recipe). Blitz until finely chopped but still with a little texture - or finely chop by hand. Heat a drizzle of oil in a frying pan and add the onions. Cook for 5 mins until softened, then set aside to cool.
• Tip the sausagemeat, cranberries, thyme and breadcrumbs into a bowl. Add the fried onions and a little seasoning. Mix well. Roll the stuffing mixture into 12 balls and use to fill the onion halves. Wrap a slice of pancetta around each 'bauble', ensuring the ends meet underneath the onions. Can now be covered with cling film and chilled for up to 2 days or frozen for up to a month.
• Heat oven to 200C/180C fan/gas 6. Unwrap the stuffing baubles (if chilled) and bake for 25 mins until cooked through and the bacon is starting to crisp. If you're cooking from frozen, bake for 35 mins. (If you have a full oven, it may be too steamy to crisp up the bacon, so finish with a blast under a hot grill until nicely browned and crispy.)

GRANDMA DOT'S STUFFING BALLS

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.

BASIC STUFFING BALLS WITH VARIATIONS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Line a baking sheet with foil paper and lightly grease the foil for easy clean up.
• Heat butter or margarine in a large skillet.
• Add onion and celery and sauté gently until soft.
• Combine remaining ingredients with the celery and onion mixture, adding any variations you like.
• Shape mixture into 8 balls. Dampen hands with cold water if necessary.
• Place stuffing balls on prepared baking sheet.
• Bake at 375 degrees Fahrenheit for about 20 minutes or until set.

STUFFING BALLS

Steps:

• Open the loaves of bread and allow the bread to get stale for a day.
• Tear the bread into 1-1/2" pieces including the crusts.
• Beat the eggs with the milk and water; sparingly, drizzle this mixture over the bread and mix it in just to moisten.
• Saute the celery, onions, and green pepper in the butter until translucent. Salt and pepper to taste.
• Add the warm celery and butter mixture to the bread.
• Add the parsley and sprinkle in a little rubbed sage.
• Cover lightly with poultry seasoning.
• Gently toss with your hands.
• Gently push the stuffing mixture into the corner of your mixing pan and allow to sit for 30 minutes to absorb the liquid in the bread.
• Form the stuffing into small balls similar to a baseball.
• You may freeze the balls at this point by arranging on a baking sheet and flash freezing.
• When frozen, place stuffing balls in the bread bag wrappers.
• When ready to bake, place balls in a 9 x 13 inch pan with about 1/4" hot broth in the bottom of the pan.
• You can bake them frozen or defrosted, adjust your time accordingly.
• Bake at 350 degrees Fahrenheit for about 30 minutes, basting a few times until browned.

STUFFING BITES RECIPE BY TASTY

Steps:

• Cook sausage in a skillet over medium heat. Add onion after 1-2 minutes and cook until sausage is cooked and onion is tender.
• Remove sausage from heat and transfer to a large mixing bowl and let cool.
• Add remaining ingredients to the bowl and mix until thoroughly incorporated.
• Using a large spoon or ice cream scoop, measure out mixture into 8 evenly sized balls and space them out on a parchment paper lined baking sheet.
• Bake at 350˚F (180˚C) for 20 minutes or until bites are cooked and slightly browned on top.
• Enjoy!

HEALTHY STUFFING BALLS

Steps:

• Heat oven to 200C/180C fan/gas 6. Gently heat the oil in a shallow saucepan then add the onion, celery and garlic. Keep everything sizzling on a medium heat for 15 mins until soft. Tip into a food processor with the rest of the ingredients, except the egg, plus a small pinch of salt, if you like. Pulse until everything is chopped, then add the egg and pulse until combined. Use wet hands to roll the mixture into walnut-sized balls, then place on a baking sheet lined with baking parchment.
• Bake in the oven for 25-30 mins until golden and hot through. Will freeze for up to three months; defrost fully before reheating.

STUFFING BALLS

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.

LEFTOVER STUFFING PATTIES

Steps:

• Line a baking sheet with parchment paper. Place leftover stuffing in a mixing bowl. Stir in beaten egg until evenly combined.
• Scoop 1/2 cup of mixture up and form a patty. Place patty on the parchment lined baking sheet. Repeat 3 more times until you have 4 patties.
• Place baking sheet in the freezer and freeze for at least 1 hour.
• Heat oil in a large skillet over medium-high heat. Place patties in the skillet and cook, undisturbed, for 5 minutes. Carefully flip and cook 5 minutes more or until desired browning is achieved.

BACON-WRAPPED STUFFING BALLS

Steps:

• Heat oil in a large skillet over medium heat. Add red bell pepper, celery, and onion; cook and stir until softened, 5 to 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine stuffing mix, cream cheese, butter, and beaten egg in a large bowl; add hot water and mix well until incorporated. Let sit until liquid is absorbed, about 10 minutes. Stir in red bell pepper mixture. Shape into 1-inch balls.
• Place bread crumbs in a shallow dish. Roll balls in bread crumbs; arrange them on a baking sheet. Flatten slightly into patties. Wrap patties in bacon.
• Bake in the preheated oven until bottoms are browned and crisp, about 10 minutes. Flip and continue baking until crisp on top, about 10 minutes more.

SAVORY STUFFING WAFFLES RECIPE BY TASTY

Steps:

• Make the maple cranberry sauce: Add the cranberry sauce, maple syrup, and salt to a blender and blend until smooth. Transfer to a bowl and set aside until ready to use, or store in the refrigerator for up to 1 week.
• Preheat the waffle iron on medium-high.
• In a large bowl, mix together the stuffing, eggs, cheddar cheese, and salt.
• Grease the waffle iron with nonstick spray. Scoop half of the stuffing mixture at a time onto the waffle iron and cook until golden brown and crisp, about 10 minutes.
• Serve the waffles with the maple cranberry sauce.
• Enjoy!