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Cranberry Orange Stuffing Cakes
- 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 eggs 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.
Stir the cranberry sauce with the orange zest in a microwave-safe bowl; heat on High in the microwave for 60 seconds.
Serve the warm stuffing cakes with a dollop of cranberry sauce.
Makes 16 cakes.
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Enjoy the crisp and tangy taste of fresh Ocean Spray cranberries straight from the bog. Stock…
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