These colourful, festive and fabulously simple appetizers are a clever way to use up leftover stuffing. Depending on the type and dryness of the bread you may need additional liquid to ensure a bit of a gluey consistency.
Festive Stuffing Canapés
Prep time: 20 minutes
Cook time: 20-25 minutes
Makes: approximately 24 canapés
Stuffing:
1/4 cup (50 mL) butter
1/2 cup (125 mL) minced onion
4 cups (1 L) white bread, cubed and dried
1 tsp (5 mL) each: dried thyme and oregano leaves
1/2 tsp (2.5 mL) dried ground sage
1/4 cup (50 mL) cream or milk, additional if necessary
1 - 2 tbsp (15 - 30 mL) butter for frying
Garnishes: Cranberry sauce, shaved turkey, pea shoots or baby arugula
In small saucepan melt butter and sauté onions until soft, about 5 minutes; let cool slightly. Meanwhile, in large bowl combine cubed bread and herbs; mix well. Add cream and onion mixture.
Using hands, mix bread, onions, melted butter and cream well until the mixture is sticky and holds together. Add additional cream if necessary so the mixture sticks together. Reserve saucepan for frying the canapés.
Form one tablespoon of stuffing mixture into a coin, pressing and flattening to about 1/4 inch thickness while smoothing the sides. Repeat with remaining mixture.
In reserved saucepan, over medium heat, melt 1 tbsp butter and sauté coins for 2 minutes each side until golden brown. Add additional butter if required.
Top each stuffing coin with a couple of pea shoots, a small slice of turkey and a small dollop of cranberry sauce. Repeat and arrange on serving platter. Serve warm.
Korey's TipS?Make stuffing coins ahead and freeze for up to 2 months in airtight container layered between parchment paper. Bake at 350F for 15 minutes on parchment-lined tray to reheat.
Cranberry mayo can replace the cranberry sauce: combine 2 tbsp (30 mL) mayonnaise to 3 tbsp (45 mL) cranberry sauce.
