November 21, 2013

Savvy Bites | Thanksgiving Day Appetizers

Are you all preparing for the big cooking day? I feel pretty organized this year, as far as the food goes. My house on the other hand is less than organized and I really wished I would have knocked some of my house to-do's off the list, but oh well! At least this holiday is all about the food!
I was looking for some different appetizers to serve for a dinner party and thought why not have a little fall flavor. I have made these stuffing balls for years. Over time I have tweaked the recipe here and there... I think this year is my best one yet!

Stuffing Balls 
Makes 50-60 balls 

1 bag of bread stuffing or dried bread cubes 
1 2/3 cups hot water 
1/4 butter, cubed 
1-2 tsp ground sage 
1-2 tsp poultry seasoning 
1 tsp salt 
1/2 tsp pepper 
1 10oz pkg chopped spinach, thawed, and well drained 
1 cup parmesan cheese 
1 cup fresh mushrooms, chopped 
1 small onion, chopped 
4 eggs, beaten 
cooking spray 

Mix bread stuffing, hot water, and butter in a large bowl until blended. Add all other ingredients up to the onions and mix lightly. Taste for seasoning and adjust s&p as needed. Add beaten egg and mix well. Shape into 1" ball. Place in single layer on 2 rimmed baking sheets sprayed with cooking spray. Bake 15-20 min. or until lightly browned.

These are super easy and great to make ahead of time and freeze or refrigerate!  I serve them at room temperature and they are delicious!

The sausage and pumpkin wontons actually started as sausage and butternut squash but canned butternut squash is not easy to find, so I changed it to pumpkin puree.  I think both are equally as good... so use what you can find.  If you wanted to roast a butternut squash and then mash that could work too!
Sausage & Pumpkin Wontons 
Makes 48 wontons 

1 lbs spicy pork sausage 
2 tsp of ground sage 
2 tsp of poultry seasoning 
1 cup canned pumpkin puree {or canned butternut squash} 
1 pkg of wonton wrappers 
1 egg, beaten oil - if frying Directions Brown sausage in a pan. 

Add sage and poultry seasoning when cooked through. Drain excess fat. Mix in pumpkin puree. Add 1 tbls of mixture to center of wonton wrapper. Wet egdges with egg wash and fold over to make a triangle. 
Baking Option 
Place wontons in a single layer on two rimmed baking sheets. Brush remaining egg on tops of the wontons. Bake for 15 mins at 425. 
Frying Options 
Add oil to a deep frying pan. Fry for 1-2 mins on each side. Drain on a paper towel. 

I have to admit that the fried ones are slightly better!  But of course they are!  I would probably stick to the baking option... good without the mess and extra calories!  So you can eat twice as many!
I like to serve both of these with a Chipolte Cranberry Sauce.  
It really makes it a Thanksgiving day app!

I hope you enjoy the beginning to the holiday season!  It really is a great time to spend with friends and family and enjoy great food and cocktails!



Laura@Elegant Nest said...

OMG...both of these look so yummy! If I get really motivated I would like to try and make the won-tons...I love butternut squash anything!