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Are you looking for something to do with that leftover stuffing? Last year I wrapped my sausage stuffing in bacon and drizzled it with maple syrup. This year I will spare you a few calories! My sausage stuffing has a lot going on in it so these are simply mixed with cheese and egg to help bind it and then rolled and baked I served these over a bed of gravy. The texture and flavor does change. The outside is crispy and the inside soft with hints of cheese!
INGREDIENTS
3 cups of leftover stuffing
1 cup shredded cheddar cheese
1/2 cup chicken stock
2 eggs
Leftover gravy, warmed
DIRECTIONS
Preheat oven to 375 degrees. Combine all of the ingredients except the gravy and mix well. Roll the stuffing into about one inch balls and place on a prepared baking sheet. Do this until all of the stuffing has been rolled. Bake for approximately 15 minutes or until the tops are slightly browned. Remove from oven and serve over warm gravy.
Enjoy!
I really enjoy a nice crisp salad especially in the fall with an apple thrown in! I served this salad as a side dish at Thanksgiving. It really brought such a nice, fresh, crisp dish to the table. Sometimes the holiday meals are so rich and heavy this was a nice change of pace. It also makes you feel a little better about that piece of pie you’re going to eat a little later!! I did not measure any of the salad ingredients. I just tossed it all in to my taste, so feel free to do the same!
INGREDIENTS
Romaine hearts, chopped
Baby spinach leaves
1 Granny Smith apple, diced
Candied pecan pieces (I found them by the salad dressings in the grocery store)
Goat cheese, crumbled
Pomegranate perils
APPLE CIDER DRESSING
2 Tablespoons honey
1/4 cup apple cider vinegar
3/4 cup good quality olive oil
Salt
Pepper
DIRECTIONS
For the dressing, simply mix everything together shaking well to incorporate all of the ingredients.
For the salad, mix the amount of greens you want in a bowl and add the diced apple, pecans, goat cheese and pomegranate. I let everyone add their own amount of dressing.
Enjoy!