Stuffing Balls

Preheat oven to 325 ° F

1 lb. ground pork

2 pkg Stove Top Stuffing Mix (chicken)

¾ cup whole berry cranberry sauce

1 egg lightly beaten

2 Tbsp butter melted

Cook pork in large skillet until no longer pink; drain, place in large bowl. 

Add dry stuffing mix, 1 cup water, cranberry sauce and egg.

 Mix until well blended.

Shape mixture into 16 balls, place in single layer on foil covered baking sheet, brush evenly with butter

Bake 20 minutes or until golden brown and cooked through (160° F internal temperature).

Makes 8 servings of 2 stuffing balls for each person.

To Make Ahead:

Prepare without baking and freeze these savory stuffing balls up to a month before you need them.

 Thaw in fridge when needed and bake as necessary.

From the kitchen of

Fay Hadden