This exciting spin on traditional holiday stuffing is practically a delectable meal in itself at any time of the year!
- 10 slices bread, toasted on both sides and crumbled
- 1/2 stick butter
- 12 fresh sage leaves
- 2 celery stalks with leaves, diced
- 4 green onions with tops, diced
- 1 cup chopped Bass Pecans
- Salt and pepper to taste
- 2 eggs, beaten
- Olive oil for frying
Place crumbled bread in large mixing bowl.
Melt butter in small saucepan over medium-high heat. Stir in sage leaves and cook, stirring, 3 to 4 minutes, or until butter deepens in color to caramel.Remove from heat.
Pour caramelized butter and sage leaves over crumbled bread. Stir in diced celery, onion, and pecans. Season to taste with salt and pepper. Blend in beaten eggs to bind mixture. Form into 8 croquette-style patties.
Heat olive oil in skillet over medium-high heat. Saute patties 4 to 5 minutes on each side, flattening slightly with spatula as they cook.
Time: 12 minutes
Yields: 8 stuffing croquettes
Cuisine: Southern / Soul