Poultry Stuffing Appetizer with Cranberry Pesto Sauce
Votes: 2
Time: 14 min.
Complexity: average
Servings: 4 - 6
Complexity: average
Servings: 4 - 6
No matter what you used to stuff your bird for the holiday table—unleavened bread, cornbread, or any other kind—whatever's left over is perfect for the little culinary masterpiece you see in the photo. Sunny Anderson's appetizer is crispy on the outside and tender on the inside, and these pieces are best served with pesto, a sweet-and-tart cranberry sauce and walnuts.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Remains fillings for stuffing poultry
- 2 eggs
- 2 teaspoons of milk
- 1 tbsp. seasoned breadcrumbs
- 1 cup cranberry sauce
- 1/2 tsp freshly ground black pepper
- 1/2 cup walnuts
- Vegetable oil for frying
We recommend
Recipes with similar ingredients: breadcrumbs, white bread, eggs, milk, walnuts, cranberry sauce
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
Form the remaining poultry stuffing mixture into small cubes and set aside. In a small bowl, mix the eggs and milk.
Dip each cube of filling in the egg mixture, then coat completely in the breadcrumbs and set aside. In a food processor, combine the cranberry sauce, pepper, and walnuts.
Heat the oil and fry each piece of filling until golden brown, about 4 minutes. Drain on paper towels and serve with cranberry pesto sauce.
Categories:
recipe / Dinner / Festive dishes / Appetizers / Canapes / Snacks with sauces / / Sunny Anderson
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