Have I ever told you how much I love stuffing? I LOVE stuffing!! Even now that it gives me heartburn, I LOVE stuffing!! I would eat it seven days a week but I would weigh at least 500 lbs. if I did.
I am content to have it every once in a while and I do not think of it unless I get this crazy craving for it. It has not been on my mind for awhile until I saw this Paula Deen recipe. Only Paula would DEEP FRY stuffing and put it on a stick!!!!! This recipe was created before Paula became a convert to healthy eating. No matter, I am afraid. If I make these I am going to go over the top in stuffing consumption. I will have stuffing crumbs and drippings all over my shirt and there will be sticks sticking out of my pockets.
I am going to post the whole recipe and give a link at the end. I read one comment that said the reader would like a baked version. Maybe this could save me ....
Take a look.
"Deep Fried Stuffing on a Stick
Paula Deen
Ingredients
Stuffing:
5 tablespoons butter, divided
1 pound breakfast sausage, bulk
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 bag unseasoned bread cubes, for stuffing
1 sleeve saltine crackers, crushed
1 tablespoon poultry seasoning
2 tablespoons dried parsley flakes
2 teaspoons ground sage
Salt and freshly ground black pepper
1 quart chicken stock
4 eggs, beaten
For Frying:
Oil, for frying
2 cups all-purpose flour
Special equipment: 12 wooden ice cream sticks or skewers
Directions
Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon of the butter.
Brown the sausage in a large skillet over medium-high heat until it is cooked through. Transfer to a plate, while spooning off the excess grease, leaving about 2 tablespoons in the skillet. Add 4 tablespoons of the butter and melt. Add the onion, carrot and celery and saute until softened. Meanwhile, in a large mixing bowl, toss together bread cubes, saltines, sausage, poultry seasoning, parsley flakes, sage, salt and pepper. Stir the sauteed vegetables into the mixing bowl. Pour in the chicken stock and eggs and toss together. Turn the stuffing out into the prepared baking dish.
Bake in the preheated oven for 35 to 45 minutes until the top is golden brown and the juices in the stuffing are bubbling.
Preheat oil in the deep-fryer to 350 degrees F.
Cool the stuffing completely. Cut it into 12 squares. Remove each square from the dish and wrap it around a wooden stick, pressing it onto the stick with your hands. Make the stuffing form a log shape around the popsicle stick, leaving 2-inches of the stick exposed for the handle. This should look somewhat like a lumpy corn dog.
Roll the stick in the flour, coating it well and then shaking off the excess. Gently lower the sticks into the hot oil and fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel lined plate to drain."
Would one of you please try the recipe and tell me what you think? I think I am actually hoping it isn't good so I do not give into my addiction. Ahhhh!
Here is the link.
Go forth and deep fry! Meanwhile .... keep it simple and make it real.
Jeanne
I am content to have it every once in a while and I do not think of it unless I get this crazy craving for it. It has not been on my mind for awhile until I saw this Paula Deen recipe. Only Paula would DEEP FRY stuffing and put it on a stick!!!!! This recipe was created before Paula became a convert to healthy eating. No matter, I am afraid. If I make these I am going to go over the top in stuffing consumption. I will have stuffing crumbs and drippings all over my shirt and there will be sticks sticking out of my pockets.
I am going to post the whole recipe and give a link at the end. I read one comment that said the reader would like a baked version. Maybe this could save me ....
Take a look.
"Deep Fried Stuffing on a Stick
Paula Deen
Ingredients
Stuffing:
5 tablespoons butter, divided
1 pound breakfast sausage, bulk
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 bag unseasoned bread cubes, for stuffing
1 sleeve saltine crackers, crushed
1 tablespoon poultry seasoning
2 tablespoons dried parsley flakes
2 teaspoons ground sage
Salt and freshly ground black pepper
1 quart chicken stock
4 eggs, beaten
For Frying:
Oil, for frying
2 cups all-purpose flour
Special equipment: 12 wooden ice cream sticks or skewers
Directions
Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon of the butter.
Brown the sausage in a large skillet over medium-high heat until it is cooked through. Transfer to a plate, while spooning off the excess grease, leaving about 2 tablespoons in the skillet. Add 4 tablespoons of the butter and melt. Add the onion, carrot and celery and saute until softened. Meanwhile, in a large mixing bowl, toss together bread cubes, saltines, sausage, poultry seasoning, parsley flakes, sage, salt and pepper. Stir the sauteed vegetables into the mixing bowl. Pour in the chicken stock and eggs and toss together. Turn the stuffing out into the prepared baking dish.
Bake in the preheated oven for 35 to 45 minutes until the top is golden brown and the juices in the stuffing are bubbling.
Preheat oil in the deep-fryer to 350 degrees F.
Cool the stuffing completely. Cut it into 12 squares. Remove each square from the dish and wrap it around a wooden stick, pressing it onto the stick with your hands. Make the stuffing form a log shape around the popsicle stick, leaving 2-inches of the stick exposed for the handle. This should look somewhat like a lumpy corn dog.
Roll the stick in the flour, coating it well and then shaking off the excess. Gently lower the sticks into the hot oil and fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel lined plate to drain."
Would one of you please try the recipe and tell me what you think? I think I am actually hoping it isn't good so I do not give into my addiction. Ahhhh!
Here is the link.
Go forth and deep fry! Meanwhile .... keep it simple and make it real.
Jeanne
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