Sunday roast, beef, pork, turkey, stuffing, pigs in blankets, Yorkshire pudding, roast potatoes, parsnips, broccoli, carrots, cauliflower cheese
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Sunday roast, beef, pork, turkey, stuffing, pigs in blankets, Yorkshire pudding, roast potatoes, parsnips, broccoli, carrots, cauliflower cheese
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Roast chicken dinner in a Yorkshire pudding, roast potatoes, sausage, stuffing balls, gravy, mixed cabbage, mint sauce…..
Roast chicken dinner in a Yorkshire pudding, roast potatoes, mashed potatoes, sausage, stuffing balls, Savoy cabbage, gravy…..
Pork - Bacon-Wrapped Stuffing Balls Recipe Butter, cream cheese, and stuffing mix are shaped into balls and wrapped in bacon in this tasty appetizer or snack with Thanksgiving flavors.
Grandma Dot's Stuffing Balls The traditional ingredients for stuffing are used in these flavorful stuffing balls, which are then presented in a fun ball shape for your holiday or weeknight! plate.
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I missed a few things
Dad cut into the Turkey before I got a shot. I forgot to get a shot of the finished pie too.
I was having a week. You know. The kind where it feels like its been three months since Friday and it's only Sunday Night? I forgot the Pie Crusts and a couple other things. I went to a smaller store to avoid the crowds. Then when I went to pull the potatoes out, my Dad had thrown out the sleeve. You know the part with the instructions? Luckily, I wasn't using that anyway. Then I was getting breakfast this morning and spilled creamer all over the WaWa. I also managed to burn my hand today too. But good was good, what I could eat of it. Damn, Immune system/Stomach/Migraine/whatever BS it is that is bothering me this time.
Deep-Fried Stuffing Balls
RECIPE Deep-Fried Stuffing Balls
These will change your LIFE!!!!
Amazing Appetizer – Hush Puppies ain’t got shit on these guys
Tips
I usually make mine the night before and put them into the fridge so they are ready to drop in the fryer. They also seem to hold up better. I drop these in frier after I do my turkey. Just look for them to be nice and Golden in color. The texture will be nice and…
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CHRISTMAS STUFFING BALLS
These low fat Christmas Stuffing Balls are a delicious, healthier alternative to traditional pork stuffing using sausage meat. There is another twist, however – I’ve added a bit of chicken liver for more depth and richness of flavour and to distinguish these festive stuffing balls from ordinary meatballs.
My mum used to add chicken liver to her stuffing (which she always put inside the actual turkey or chicken), which tasted delicious, so I decided to use this idea for my own Christmas Stuffing Balls. Chicken liver has a strong flavour so you don’t need very much (60g is absolutely sufficient), but it’s nevertheless really worthwhile to include it in your stuffing balls. It goes really well with the fruity, herby notes in this recipe.
I considered baking these Christmas Stuffing Balls in the oven, but in the end decided against it – while it makes perfect sense to bake sausage meat stuffing balls in the oven (as they tend to be high in fat), these low fat stuffing balls are better fried – they may get a little dry in the oven. Coat them in flour and fry slowly with a little oil turning often, taking care not to let them brown too much (it’s a good idea to work in batches to avoid overcrowding the pan).
Stuffing mixture
Coating stuffing balls in flour
Don’t forget to season these stuffing balls generously – this will help bring out the sweet and savoury flavours in this recipe.
If you are looking for more Christmas Stuffing ideas check out my Christmas Stuffing with Cranberries and Chestnuts:
If you need more Christmas cooking inspiration check out some of the other Christmas recipes I’ve published HERE
If you have questions don’t hesitate to ask in the Comments section:)
I am bringing these Christmas Stuffing Balls to #CookBlogShare, hosted this week by Kirsty@Hijacked By Twins.
[mpprecipe-recipe:149]
Christmas Stuffing Balls CHRISTMAS STUFFING BALLS These low fat Christmas Stuffing Balls are a delicious, healthier alternative to traditional pork stuffing using sausage meat.