Spicy Portuguese Stuffing Balls Food

BASIC STUFFING BALLS WITH VARIATIONS

Basic Stuffing Balls With Variations image

These stuffing balls are a good side dish with poultry and pork dishes. For an appetizer, make the stuffing balls smaller, reduce the baking time accordingly, and serve them with homemade or purchased cranberry relish for dipping. If baking the stuffing balls with a meat dish, place stuffing balls in the oven for the final 30 minutes of cooking. You can use other breads too. I usually use good quality homebaked-style plain white bread and stuffing bread when it is available. You can use up odds and ends of white bread, brown bread, rye bread, hot dog buns, and rolls for this recipe too. Adjust the seasonings to suit your tastes. Add one cup chopped apples, raisins, or cranberries for a fruit stuffing, or add one cup of chopped walnuts or pecans. The variations are endless. You may need to add a little more chicken broth, just enough to hold the stuffing balls together. Use canned broth or dissolve a couple teaspoons soup base mix in warm water. Garnish chicken or pork dishes with the stuffing balls and grilled bacon rolls. To make the bacon rolls: Cut bacon strips in half; roll them up and secure with a toothpick; and grill or fry until well done; Drain on paper towels.

Provided by foodtvfan

Categories < 60 Mins

Time 40m

Yield 8 stuffing balls, 8 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup butter
1/4 cup onion, finely chopped
1/2 cup celery, finely chopped
5 cups soft white bread cubes, 1/2-inch
1/2 cup fresh parsley, chopped
1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon poultry seasoning
1 egg, well beaten
1/4 cup chicken broth

Steps:

Preheat oven to 375 degrees Fahrenheit.
Line a baking sheet with foil paper and lightly grease the foil for easy clean up.
Heat butter or margarine in a large skillet.
Add onion and celery and sauté gently until soft.
Combine remaining ingredients with the celery and onion mixture, adding any variations you like.
Shape mixture into 8 balls. Dampen hands with cold water if necessary.
Place stuffing balls on prepared baking sheet.
Bake at 375 degrees Fahrenheit for about 20 minutes or until set.

SAVORY STUFFING BALLS (APPETIZER)

Savory Stuffing Balls (Appetizer) image

These are a different appetizer than what you normally see, and if you love stuffing they are a perfect bite size snack!

Provided by Karen..

Categories Lunch/Snacks

Time 40m

Yield 36 balls

Number Of Ingredients 5

Ingredients

1 box seasoned stuffing mix, prepared as directed (Stove Top, etc.)
1 box frozen chopped spinach, thawed and completely drained of all liquid
1 large egg, beaten
2 tablespoons of grated parmesan cheese or 2 tablespoons romano cheese
Dijon mustard or honey mustard

Steps:

Preheat oven to 350 degrees.
Combine prepared stuffing with spinach, egg and cheese in a large bowl.
Form 1 inch balls out of mixture.
Place on ungreased baking sheet and bake for 20- 30 minutes or until golden brown.
Serve on toothpicks with mustard for dipping.

STUFFING BALLS

Stuffing Balls image

This delicious side dish always remind me of special holiday dinners except these are so much faster to fix.-Mary Beth Jung, Hendersonville, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1/2 cup chopped celery
1/4 cup chopped onion
1/3 cup butter, cubed
5 cups soft bread cubes
1 cup chopped walnuts
1/2 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1/4 cup chicken broth
1 large egg, well beaten

Steps:

Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add celery and onion; cook and stir until tender, 3-5 minutes. Remove from the heat. Stir in remaining ingredients. Shape into eight balls. , Place on a greased baking sheet. Bake until a thermometer reads 160°, about 20 minutes.

Nutrition Facts : Calories 235 calories, Fat 18g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 536mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

JAMAICAN STUFFING

Jamaican stuffing image

Try a spiced stuffing for your Christmas turkey or chicken. This recipe was handed down by Michael's grandmother, Esme, from Saint Mary in Jamaica

Provided by GF Member Michael Rutty

Categories Side dish

Time 50m

Yield Serves 6 as a side

Number Of Ingredients 9

Ingredients

100g salted butter
1 large onion, finely chopped
2 garlic cloves, finely chopped
100g cherry tomatoes (fresh or tinned), quartered if fresh
1 red pepper, chopped
6 thyme sprigs, leaves picked
½ scotch bonnet chilli (deseeded if you don't want it too hot)
125g breadcrumbs
1 tbsp tomato ketchup

Steps:

Melt 75g of the butter in a frying pan over a low heat. Add the onions and fry for 6 mins until softened. Add the garlic and cook for 2-3 mins, then add the tomatoes, pepper, thyme and chilli (in one piece), and cook for a further 6-8 mins until softened. Season to taste. Stir through the remaining 25g butter and allow to melt.
Stir in the breadcrumbs, making sure all the ingredients are fully combined, then mix in the ketchup. Leave to cool. Will keep chilled for up to 24 hrs. Remove the chilli, then use the stuffing to fill the cavity of a turkey or chicken, and roast following pack instructions.
Alternatively, tip the stuffing into a roasting tray. Heat the oven to 200C/180C fan/gas 6 and cook for 20-25 mins to serve with turkey, chicken, or a vegetarian main.

Nutrition Facts : Calories 232 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium

More about "spicy portuguese stuffing balls food"

PORTUGUESE STUFFED QUAHOGS - SIZZLING EATS

Web Sep 25, 2019 Preheat oven to 375 degrees Fahrenheit. Pour over the reserved quahog water and let the bread absorb it while you saute the …
From sizzlingeats.com
4.8/5 (10)
Total Time 1 hr
Category Appetizer
Calories 165 per serving

Once the water is rapidly boiling, add your quahogs. Boil them until they open up. If they fail to open up (give them a full 20 minutes) they are bad and should NOT be eaten.
Once they are boiled, reserve 2 cups of water from the top of the pan. Do not use the water at the bottom because that might have sand residue.

Spicy Portuguese Stuffing Balls Food

BASIC STUFFING BALLS WITH VARIATIONS

SAVORY STUFFING BALLS (APPETIZER)

These are a different appetizer than what you normally see, and if you love stuffing they are a perfect bite size snack!

STUFFING BALLS

This delicious side dish always remind me of special holiday dinners except these are so much faster to fix.-Mary Beth Jung, Hendersonville, North Carolina

JAMAICAN STUFFING

Try a spiced stuffing for your Christmas turkey or chicken. This recipe was handed down by Michael's grandmother, Esme, from Saint Mary in Jamaica

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