Stuffing Bites
Adam Janowski @polishkitchen
This year we are have Thanksgiving Dinner at a restaurant and they don't serve traditional stuffing with their turkey. I looked around for stuffing ideas that worked on their own and eventually came up with my own recipe for "bites" of stuffing that can be eaten as an appetizer. I'm thinking you could also serve these as a side dish to chicken. Maybe make some gravy to ladle on top of the bites instead of the cranberry sauce?
Open in Cookpad AppCooking Instructions
- 1
In a medium skillet sauté sausage, onion and celery until sausage is no longer pink and the onion and celery are tender.
- 2
Remove sausage from heat and transfer to a large mixing bowl and let cool.
- 3
Add remaining ingredients to the bowl except (except ingredients for dipping sauce) and mix until thoroughly incorporated. You may have to let this sit for an hour in the refrigerator to allow the stuffing mix to absorb all the liquid and soften.
- 4
Shape stuffing mixture into 1-inch balls and place on cookie sheet covered with parchment or tin foil and sprayed with olive oil spray. Spray tops of balls lightly with olive oil spray.
- 5
Bake at 375˚F (180˚C) for 20 minutes or until bites are cooked and slightly browned on top. Check with meat thermometer to be sure internal temperature is at least 160 degrees.
- 6
To make sauce, whisk together canned cranberry sauce, siracha and sweet chili sauce. You can adjust the siracha and the chili sauce to your own “heat” level.
- 7
Makes 18 to 20 appetizers. Recipe can easily be doubled to serve a crowd.
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Written by
I am a retired school library media specialist living in southern Indiana. I spent a number of years working in schools around the world and have lived in Germany, Turkey, Saudi Arabia, and Japan. I enjoy travelling, reading, and eating great food. I especially enjoy the challenge of re-creating dishes that I discover when I read a book. My last creation based on a book was a “Waves of the Danube” cake which was mentioned in "People of the Book" by Geraldine Brooks. It was absolutely decadent and delicious. I have always been in love with cooking and pie baking comes easy to me. I find that baking soothes me in times of stress. The first time I bake something I always follow the recipe exactly to see how it turns out. Afterwards, I will analyze it and make changes if I feel that the recipe could use some tweaking before I make it again. My cooking skills come from my Polish American family roots in Detroit, Michigan and its suburbs. My brother and sisters are all great cooks and they absorbed many of the lessons learned while they were growing up. Check out my blog. Find it at http://apolishkitchen.blogspot.com
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