Croutettes Stuffing Recipes

LEFTOVER STUFFING (DRESSING) CROQUETTES RECIPE

Steps:

• Preheat oven to 400 degrees.
• Pour stock over leftover dressing until it is wet enough to form into patties (Depending on your dressing, stock may not be necessary at all, but I needed about 1/2 cup for mine.) Press stuffing into balls approximately the size of your palm, arrange on a cookie sheet. Cover with damp paper towels and set aside.
• Bring 4 quarts of water to a boil. Add greens and boil for approximately 10 minutes. Drain well.
• Heat 2 Tbsp olive oil and 2 Tbsp of butter in a skillet over medium heat. Add onions and cook, stirring often, until translucent. Add greens and cook, stirring frequently until greens are wilted and fragrant. Add ham and toss to heat through.
• Reheat leftover turkey gravy.
• Remove paper towels from stuffing patties and discard. Bake at 400 degrees until crisp on the outside. (About 10 minutes.)
• Place dressing on a plate. Top with ham and greens. Pour gravy over the top. Serve with leftover ham or turkey.

CROUTETTES STUFFING

Steps:

• 1. Pour Kellogg's® Stuffing Mix into large mixing bowl.2. Cook celery and onions in margarine until tender. Add mixture to stuffing mix while tossing gently. Stir lightly while adding hot chicken broth.NOTE: * If desired, omit celery and onions. Mix melted margarine with stuffing mix before adding chicken broth.* Amount of broth may be varied depending on preference for fluffy or more moist stuffing.

FRESH SALMON CROQUETTES

Steps:

• Combine salmon, 1/8 cup mayonnaise, bread crumbs, green onion, egg white, lemon juice, and Cajun seasoning in a bowl. Mix well and shape mixture into 1/2-inch thick patties.
• Heat butter in a nonstick skillet over medium heat. Add patties and cook until golden brown, 3 to 4 minutes per side.
• Combine 1 tablespoon mayonnaise and Dijon mustard together in a bowl. Serve sauce with croquettes.

SAUSAGE CROUTON STUFFING

Steps:

• Preheat the oven to 300 degrees.
• Spread the bread cubes in a single layer on 2 large cookie sheets.
• Bake until lightly browned and crisp, about 20 minutes.
• Transfer to a large bowl to cool.
• Crumble the sausage meat into a large skillet and brown over medium heat until cooked through.
• Add to the bread cubes using a slotted spoon.
• In the same skillet, cook the onion and celery until transparent.
• Add to the bread cubes, again with a slotted spoon.
• Mix in the water chestnuts, pecans, parsley and sage.
• Add the stock and the butter and toss until fully mixed.
• The mixture will look kind of dry.
• Season with salt and pepper to taste.
• You could stuff a bird with this, but I just put it into a big pan and bake after the turkey is done for about 45 minutes at 350 degrees.

DAD'S WONDERFUL SAUSAGE TURKEY STUFFING

Steps:

• In large pan (dutch oven) brown sausage, scrambling while browning until sausage is in small pieces.
• Do not drain!
• Add onion, celery, butter, poultry seasoning, chicken livers, giblets, turkey neck bone, and water.
• Bring to a boil, then cover and simmer for 90 minutes.
• Remove livers, giblets, and neck bone.
• Discard neck bone, chop livers and giblets into small pieces and return to stock.
• Put Croutettes into large bowl.
• Add stock with meat and vegetables until all croutons are well moistened.
• You will use most if not all of the stock, as you want the croutettes to be very moist.
• Stuff turkey, and put remainder of stuffing into 2 quart casserole dish.
• Bake as directed for turkey, casserole will need 40 minutes at 350 F degrees.

LEFTOVER STUFFING CROQUETTES

Steps:

• Pour enough oil into a large Dutch oven to fill the pan about 3 inches deep. Heat over medium heat until a deep-fry thermometer inserted in the oil reaches 325 degrees F. Line a rimmed baking sheet with parchment paper, line a second rimmed baking sheet or plate with paper towels and set a cooling rack inside a third rimmed baking sheet. Preheat the oven to 200 degrees F.
• Place the stuffing in a food processor fitted with the blade attachment. Pulse until slightly broken up but still with chunks, 4 to 5 times.
• Scrape the stuffing into a large bowl. Whisk the egg and 1/2 teaspoon salt in a small bowl. Stir the egg mixture into the stuffing with a fork. Add the flour and use a rubber spatula or your hands to incorporate it until no streaks remain.
• Place the panko in a shallow baking dish. Use a 2-tablespoon cookie scoop to scoop out a portion of the stuffing mixture. Flatten the scoop slightly with your hands, then place a cube of mozzarella in the center. Bring the stuffing up over the cheese to enclose it; if the mixture sticks to your hands, spray them with a little cooking spray. Form the croquette into a football shape. Roll the croquette in the panko, pressing slightly to adhere. Place on the parchment-lined baking sheet. Repeat with the remaining stuffing and mozzarella; you should get 10 to 12 croquettes.
• Use a spider to gently lower half of the croquettes into the hot oil, making sure not to overcrowd the Dutch oven. Fry until golden brown, 2 to 3 minutes. Transfer to the paper towel-lined baking sheet and sprinkle with salt. Let the croquettes drain for a minute, then transfer them to the baking sheet with the wire rack and keep warm in the oven until ready to serve. Bring the oil back to 325 degrees F, then repeat with the remaining croquettes.
• Serve the croquettes on a platter with leftover gravy or mustard.