SECOND DAY FRIED STUFFING BITES WITH CRANBERRY SAUCE PESTO
Transform Thanksgiving leftovers into Sunny Anderson's recipe for stuffing balls: Second Day Fried Stuffing Bites with Cranberry Sauce Pesto from Food Network.
Provided by Sunny Anderson
Categories side-dish
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oil to 350 degrees F.
- Cut leftover stuffing into bite-sized cubes and set aside. In a small bowl whisk eggs and milk. Coat each stuffing bite with this egg wash, then dredge in the bread crumbs until fully coated and set aside.
- In a food processor blend cranberry sauce, pepper and walnuts and set aside.
- Once oil is at temperature fry each piece of stuffing until golden brown about 4 minutes. Drain on a paper towel and serve with cranberry pesto.
DEEP-FRIED CHESTNUT BALLS WITH CRANBERRY DIPPING SAUCE
Categories Nut Cocktail Party Thanksgiving New Year's Eve Cranberry Chill Deep-Fry Chestnut Christmas Eve Party Gourmet
Yield Makes about 40 hors d'oeuvres
Number Of Ingredients 13
Steps:
- In a heavy saucepan cook the onion and the garlic in the butter over moderately low heat, stirring, until the onion is softened, add the chestnuts, the broth, the cayenne, the cloves, and salt and pepper to taste, and simmer the mixture, covered, stirring occasionally, for 15 minutes. or until the chestnuts are very tender. In a food processor purée the mixture until it is smooth, add the parsley and 1 cup of the bread crumbs, and process the mixture until is it combined well. Transfer the mixture to a bowl, let it cool, and chill it, covered, for at least 6 hours or overnight. Have ready in one bowl the egg wash and in another bowl the remaining 1/2 cup bread crumbs combined with the almonds. Form the chestnut mixture by heaping teaspoons into balls, dip the balls, in the egg wash, and roll them in the almond mixture. In a deep fryer heat 2 inches of the oil until it registers 375°F. on a deep-fat thermometer, in it fry the balls in batches for 2 minutes, or until they are golden brown, and transfer them as they are fried to paper towels to drain.
- In a blender or food processor purée the cranberry sauce and serve it with the chestnut balls.
DEEP-FRIED CAMEMBERT AND CRANBERRY SAUCE
Easy, fast, entree-style meal that impresses everyone.
Provided by Baztrac
Categories Appetizers and Snacks Tapas
Time 44m
Yield 12
Number Of Ingredients 7
Steps:
- Freeze Camembert cheese for 30 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Pour flour into a bowl. Beat eggs and milk together in a separate bowl. Pour bread crumbs into a third bowl.
- Remove cheese from the freezer and cut each round into 6 wedges. Roll each wedge in flour and dip into the egg-milk mixture. Press each wedge into bread crumbs until evenly coated.
- Fry each breaded wedge in the hot oil until bread crumbs are browned, 2 to 3 minutes per side. Transfer fried cheese to a paper towel-lined plate using a slotted spoon. Serve cranberry sauce on the side.
Nutrition Facts : Calories 271 calories, Carbohydrate 28.8 g, Cholesterol 58.6 mg, Fat 12.5 g, Fiber 1.2 g, Protein 11 g, SaturatedFat 6.5 g, Sodium 406.4 mg, Sugar 10.1 g
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