Saturday, November 28, 2009

Have a ball during dinner!

Whether you use Stovetop stuffing from a box or make it from scratch, making balls out of it is a great idea for these reasons:

1. Stuffing put in the bird soaks up tremendous amounts of fat, these only have the amount of fat you put in them.
2. Less worry about bacteria when stuffing is cooked separately.
3. You can make these ahead of time and warm them up right before serving.
4. These are already portioned out, one scoop per person (or whatever your count is).
5. Easy to serve/handle.
6. Best of both worlds crunchy on the outside, soft on the inside.
7. Can be made appetizer size or dinner size.
8. Adds visual interest on any plate!

Lisa of The Cutting Edge of Ordinary inspired me to do this and I thought they looked rather cute on the platter with the turkey!

Our stuffing recipe from the family is usually EVIL. So much fat....Cooked sausage....onion and celery sauteed in the pork fat....add a stick of butter then cooked in the turkey..... THUD!
Here's what I did to make them more reasonable fat-wise!

Lower Fat Stuffing Balls

1 turkey neck
3 cups water
scant olive oil
1 onion chopped
2 celery stalks, chopped
1 tsp. poultry seasoning
salt and pepper to taste
3 cups of stale bread cubes (rye is great!)

In a sauce pan, place 3 cups of water and cook the turkey neck until reduced by half. Notice that there is some turkey fat floating around....just what you need. Remove turkey neck and remove as much meat as you can and chop. Add to broth.

In frying pan, one turn of olive oil in pan and saute the onions and celery. Add poultry seasoning and salt/pepper. When onion/celery is soft, turn off heat and add the bread cubes. Stir in broth little by little until absorbed but not mushy.

Line cookie sheet with foil and again another swirl of olive oil in foiled lined pan. Take your ice cream scoop and make portions onto cookie sheet.

Bake in 350 oven for about 10 minutes or until crispy on bottom. I put the 'balls' under the broiler for a minute before serving to get extra brown.

I'd do these again with sausage as an appetizer!


1 comment:

Velva said...

Your stuffing balls are a great idea! In fact, it looks quite clever. Love it!