We’re coming down to the wire now, no more time for building – it’s wrap/cook/bake/clean time. I found this recipe on “I Should Be Mopping the Floor” and I had to try it out – her photos, the appetizer, even her dishes looked gorgeous.
BUT, when I followed her recipe – to what I thought was the “T” – mine failed? Leave it to me to screw up a tried and tested recipe right? So I improvised… you can try out her recipe here, or you can go with my (really delicious) version:
Sausage & Stuffing Appetizer with Cranberry Dip
You will need:
1lb ground sausage – she suggested breakfast sausage, so that’s what I went with. I used two packages of these at 250 grams each, so I was slightly over in sausage (by 57 grams – but who doesn’t love meat right?)
1 tsp ground sage
fresh ground black pepper
3/4 cup finely minced onions
1 stalk minced celery
3/4 cup shredded cheddar cheese
1/3 cup soft cranberries, minced
2 boxes of stuffing mix (I had a regular and a “turkey” version that I combined)
4 eggs, beaten
1 cup chicken broth (add more as needed
Cranberry Dipping Sauce Ingredients:
1 can cranberry sauce
1/4 cup orange juice
Break up your sausages to ground beef texture and brown in a large skillet.
Add onions and celery to the skillet and continue cooking until onions are clear.
Let cool for ~10 minutes.
Add cheese, minced cranberries, stuffing spices and stuffing to the sausage mixture and combing well.
Stir in your beaten eggs and chicken broth and combine well.
Lightly grease or spray 2 mini-muffin pans and scoop about 1 1/2 tbsp of the mixture into each.
Bake in a preheated oven (375º F) for 18 – 20 minutes – or until the tops begin to brown.
While the sausage mixture is baking, combine your cranberry sauce and orange juice in a blender (nutri-bullet or the like) and blend well.
Makes 36 mini-muffin-sized portions.
If you clicked over to the original recipe on I Should Be Mopping the Floors, you’ll notice that I went WAAAAAY off course. That’s because once I’d mixed all of the ingredients in the skillet together it was still too runny to form into balls? So I added more stuffing mix… then I was worried there wasn’t enough egg to hold it all together, so I added the extra eggs… then I was worried they’d be too dry, so I added a skinch more chicken broth… they still wouldn’t hold in a ball shape, so I improvised and made them in muffin tins.
Despite my cooking fiasco, these turned out deeeeeeelish! They are best served warm, and aren’t quite as delicious if reheated, so plan to make them fresh before company arrives. The cranberry dip is sweet with a big of tang, so it’s a nice flavour combination with the savoury sausage and stuffing.
Now go whip up a batch and invite your neighbours over for an impromptu open house. These and a bit of wine and they won’t even notice the balls of pet hair floating around I promise. (Save cleaning the muffin tins until tomorrow – you don’t need that kind of battle tonight)