In preparation for the holidays, I share with you my eternal thanksgiving experiment—#STUFFINGBALLS
Below are some instructions from 2016, improvise at will. The concept is essentially that the edge is the best part, and balls are all edge, so get that stuffing to meatball consistency, form em up and roast em!
1-Beloved by literally pairs of people, the #stuffingballs
came out amazing this year....here's most of the ingredients
2-Trusty assistant stirs together the cooked ingredients.....sausage (browned first, crumbled and set aside), shallot, carrot, celery, mushroom, few cranberrys, few walnuts, salt, tiny pinch cinnamon, white wine deglaze....when finished, toss in and coat everything w ~1/4 cup flour
3-Then ya gotta combine your cooked, wet, and dry ingredients....Dry: one whole @lagourmandinebakery
baguette cut up for a day, herbs, and parm Wet: 2 eggs, big splash cream (1/4 cup?) and half pint of oysters chopped w juice. Mix everything together and let sit for 2+ hours
[form into balls, place on cookie sheet]
4-Cook at like 425 for 20 minutes, flipping halfway....#stuffingballs
Put em in your pocket and walk around giving thanks. Happy Tday, guys
Note: “stuffing” is just “stuff” so use whatever you want! Great year for chanterelles tho...I love oysters...too much sausage is too much sausage, not enough salt is not enough salt, not sticking together probably needs more egg+flour? (I’m just making this up)
Plz share and credit so I can show @marthastewart
my secrets, thanks!