Sunny Anderson debuted on Food Network back in 2005 as a special guest on Emeril Live, and in 2007, Sunny co-hosted Food Network’s series of specials, Gotta Get It. She currently hosts Cooking for Real, a show that’s all about real life budgets, easy-to-find ingredients and time-saving tips.
Ingredients:
• Leftover baked stuffing (your family recipe)
• 2 eggs
• 2 teaspoons milk
• 1 cup seasoned bread crumbs
• Vegetable or canola oil (enough to fill pan 2 inches deep)
• 1 cup cranberry sauce (any type of cranberry sauce works – jellied, whole berry, canned or uncanned!)
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup walnuts
Preparation:
1. Cut leftover stuffing into bite-sized cubes, then gently form into balls and set aside.
2. In a small bowl whisk together eggs and milk. Coat each stuffing bite with this egg wash, then dredge in the bread crumbs until fully coated and set aside.
3. In a medium saucepan, using a deep–frying thermometer, heat oil to 350 degrees.
4. In a food processor blend cranberry sauce, pepper and walnuts until it reaches a pesto-like consistency. Set aside. Once oil is at temperature, fry each piece of stuffing until golden brown, about 4 minutes. Drain on a paper towel and serve with cranberry pesto.
This Side recipe was published in 'Martha Stewart Living Radio Thanks giving Hotline Recipes 2010 - p41'.
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