2 tbsp (30 mL) butter
2 tbsp (30 mL) vegetable oil
1/2 cup (125 mL) Ocean Spray® Craisins® Dried Cranberries
1/2 cup (125 mL) finely chopped onion
1/2 cup (125 mL) finely chopped celery
4 tsp (20 mL) dried sage leaves
1 tsp (5 mL) dried thyme leaves
1/2 tsp (2 mL) each salt and pepper
3 cups (750 mL) coarse fresh bread crumbs
1 cup (250 mL) shredded aged Cheddar cheese
2 tbsp (30 mL) orange juice
1/2 cup (125 mL) Ocean Spray® Whole Berry Cranberry Sauce
2 tsp (10 mL) finely grated orange zest
Heat 1 tbsp (15 mL) each butter and oil in a large, nonstick skillet set over medium heat. Add the Craisins®, onion and celery; cook, stirring for 5 minutes or until softened. Stir in sage, thyme, salt and pepper. Cook stirring for 2 minutes. Cool to room temperature.
Toss bread crumbs and Cheddar cheese with the cranberry mixture. Whisk the eggs with the orange juice. Pour over the bread; toss to moisten. Firmly form the mixture into 16 small round cakes.
Heat 1 tbsp (15 mL) each butter and oil in a nonstick skillet set over medium heat. Add a single layer of cakes to the pan. Cook, pressing often with a spatula, for 2 minutes per side, or until golden. Repeat, adding additional butter and oil as needed. Keep warm.
Stir the cranberry sauce with the orange zest in a microwave-safe bowl; heat on High in the microwave for 60 seconds. Stir well. Serve the warm stuffing cakes with a dollop of cranberry sauce.
Makes 16 cakes.