Cranberry Orange Stuffing Cakes

(3)

INGREDIENTS

INGREDIENTS

  • 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

DIRECTIONS

DIRECTIONS

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.

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