This is a nice change from stuffing or pan dressing. I make these at Thanksgiving. Moist and flavorful, just right with turkey, mashed potatoes and gravy.
1- 14 oz.package of herb seasoned stuffing
1/2 cup of white slivered almonds [ 3 oz.package ], chop them finely before adding to the recipe.
1/2 cup of chopped onion
1/2 cup chopped celery
One tablespoon minced fresh parsley
One tablespoon minced fresh sage
1/2 stick of butter or margarine
3 cups of low sodium chicken broth
In a large skillet, melt the butter or margarine over low heat. Add the celery and onion and saute’ until tender. Remove from heat. Add the almonds, the parsley and sage. In a large mixing bowl, add the stuffing mix, the vegetable/nut mixture and the chicken broth. Stir until well blended.
Preheat the oven to 375. Line a baking sheet with foil. Spray the foil with non stick spray or grease the foil with shortening. Spray the inside of your hands with cooking spray to keep the dressing mixture from sticking. Scoop about two tablespoons of the mixture in the palm of your hand, and pat it out in a round circle. Place it on the pan, and repeat until the dressing mix is used. This recipe makes about a dozen 3 inch patty cakes.
Bake at 375 for about 15 minutes. The cakes should be golden brown when done. Keep warm until serving time. You can make and bake this recipe ahead of time and reheat the cakes the next day. They also freeze well. Just thaw about an hour before reheating or baking.
~ Meadow Walker
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