For the sausage and herb stuffing, heat the oil in a
Combine leftover mashed potatoes, leftover stuffing, one egg, and approximately 1/
Saute celery in margarine until soft.
Combine all other ingredients, except bread cubes in a large bowl.
Gently mix in bread cubes.
Portion stuffing into 12 greased muffin cups.
Bake at 325\u00b0 F.
for 25-30 minutes.
Remove from muffin cups; serve hot.
large bowl. Add dry stuffing mix, Mix well.
Add
Place croutons in a large bowl and set aside.
In a skillet, saute celery and onion in 1/2 cup butter.
Add the corn, water, poultry seasoning, salt and pepper.
Bring to a boil.
Remove from the heat, cook for 5 minutes.
Pour over croutons.
Add egg yolks and mix gently.
Shape 1/2 cupfuls into balls; flatten slightly.
Place in a greased 15 in x 10 in x 1 in baking pan.
Melt remaining butter; drizzle over the stuffing balls.
Bake, uncovered at 375 degrees for 30 minutes or until lightly browned.
Preheat oven to 350 degrees.
Blanch bacon in boiling water approximately 10 minutes.
Drain and dry bacon thoroughly.
Slice bananas into 1 1/2 inch chunks and wrap in bacon slices, securing with a toothpick.
Combine brown sugar and curry powder. Roll bacon-banana balls in this mixture.
Bake on rack for 10 minutes until bacon is crisped and slightly caramelized.
Heat oven to 350\u00b0F.
Fry bacon lightly sprinkled with brown sugar, watch carefully, so not to burn. Drain, crumble and set aside
In a small bowl, mix by hand, the bacon, oysters, stuffing, seasonings if using and water, adding more water if too dry or more stuffing if too wet.
Using a tablespoon, hand shape into balls. Place balls onto a rack on a foil lined baking sheet.
Bake 10 - 20 minutes, watching after 10 minutes for too much browning, ovens vary. Remove and serve.
190 degrees C).
Combine stuffing mix, cream cheese, butter, and
TO MAKE THE STUFFING: Remove the rind from the bacon and chop finely
n the sausage meat, minced bacon, breadcrumbs, walnuts and lemon zest
In medium bowl, mix butter and water until melted.
Add eggs and beat with fork.
Add stuffing and pork sausage.
Cover and refrigerate for 20 minutes.
Roll into balls.
Cut bacon slices into 3 pieces.
Wrap bacon around balls (secure with toothpick). Bake at 400\u00b0 until crispy.
In a mixing bowl, combine celery, onion, corn, water, pepper, thyme, stuffing mix and eggs.
Shape into 7 or 8 balls.
Place in slow cook pot.
Pour butter over balls.
Cover and cook for 3 to 4 hours on low heat.
Serve with broiled meats or roasts or use as extra dressing for chicken or turkey.
hrough.
Serve spatchcocks with bacon and sage sauce.
For
hird shallow bowl.
Scoop stuffing, about 2 tablespoons per serving
Mix mashed potatoes, stuffing, eggs, Parmesan cheese, poultry seasoning,
ands.
Gently push the stuffing mixture into the corner of
owl.
Add in the stuffing mixture packet along with the
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. Gradually mix in pork until blended with the stuffing mix. Stir in onion, celery, egg and baking powder.
Shape the mixture into 1 inch balls. Place the balls on a large baking sheet, cover with foil and bake in the preheated oven 15 minutes.
Remove foil. Raise oven temperature to 350 degrees F (175 degrees C). Continue baking 25 minutes, until golden brown.
ven to 350.
Prepare Stuffing, any recipe will do. I like
Heat oleo with water until oleo melts.
Stir into stuffing mix.
Add corn (drained) and parsley.
Then stir in eggs.
Shape in balls, pressing together.
Add a little more water, if necessary.
Arrange in buttered shallow baking dish.
Cover and refrigerate.
About 1 hour before baking, remove from refrigerator.
Bake, uncovered, in hot oven at 400\u00b0 for 15 minutes or until heated and lightly browned.
Makes 20 to 22 balls.