Deep-Fried Stuffing on a Stick

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Deep-Fried Stuffing on a Stick Deep-Fried Stuffing on a Stick


Servings: 12 servings
Cook Time: 1 hour
Difficulty: Easy

Ingredients Add to grocery list

Stuffing:
5 tablespoons butter, divided
1 pound breakfast sausage, bulk
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 bag unseasoned bread cubes, for stuffing
1 sleeve saltine crackers, crushed
1 tablespoon poultry seasoning
2 tablespoons dried parsley flakes
2 teaspoons ground sage
Salt and freshly ground black pepper
1 quart chicken stock
4 eggs, beaten

For Frying:
Oil, for frying
2 cups all-purpose flour

Special equipment: 12 wooden ice cream sticks or skewers


 

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Directions

Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon of the butter.

Brown the sausage in a large skillet over medium-high heat until it is cooked through. Transfer to a plate, while spooning off the excess grease, leaving about 2 tablespoons in the skillet. Add 4 tablespoons of the butter and melt. Add the onion, carrot and celery and saute until softened. Meanwhile, in a large mixing bowl, toss together bread cubes, saltines, sausage, poultry seasoning, parsley flakes, sage, salt and pepper. Stir the sauteed vegetables into the mixing bowl. Pour in the chicken stock and eggs and toss together. Turn the stuffing out into the prepared baking dish.

Bake in the preheated oven for 35 to 45 minutes until the top is golden brown and the juices in the stuffing are bubbling.

Preheat oil in the deep-fryer to 350 degrees F.

Cool the stuffing completely. Cut it into 12 squares. Remove each square from the dish and wrap it around a wooden stick, pressing it onto the stick with your hands. Make the stuffing form a log shape around the popsicle stick, leaving 2-inches of the stick exposed for the handle. This should look somewhat like a lumpy corn dog.

Roll the stick in the flour, coating it well and then shaking off the excess. Gently lower the sticks into the hot oil and fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel lined plate to drain.

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Reader Comments:

54321

Love your recipes and I love the food you make.

By Kay Spivey on November 24, 2013

54321

I just wanted to say that the recipes you have out so far are the best ones i have ever tried and they are very tasty and there are some that will make you want to try them if you not wanted to try them they will make you want to eat right then.

By Beretta Webster on July 03, 2012

54321

Dear Paula, Just want you to know that I enjoy your cooking shows so much. I love your style of cooking! I also do a one hour radio talk show on KLTF 960 AM in Little Falls, Monday thru Friday from 10:05 AM to 11 AM. We never know what we are going to talk about. The listeners call in and with questions about cooking, gardening, how to fix something, have something to give away, etc. I give a recipe everyday about 10:45AM. You can check it out at www.fallsradio.com and click on recipes. We don't talk about politics or religion. The program has been on for 60 years and I have been with the program since 1999 and I love it!!! I have tried a few times already to get a message to you. I would be so honored if someday you could give us 5 or 10 minutes or whatever you could spare to talk with you on air! When I first started and I would start the program with "Good Morning Y'all" and I got teased about it. I said I can't help it because I watch a lot of Paula Deen on TV and I guess it just came naturally but then my Co-host, Steve, kind of stole it from me and now he starts the program with it!! Either way, we love ya lots!! It would be a dream come true to have the opportunity to interview you. Take care and thanks for all the great recipes and Happy New Year to "Y'all" !! Donna Hilmerson

By Donna Hilmerson on January 07, 2011

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Thank you for all your food ingredient, I have learn how to cook a lots from you each and everyday meal and thank you so much....Paula Deen.

By cherry saysy on December 23, 2010

54321

I think I would like this recipe baked & without it being fried. love savory & not too fond of cornbread so this one sounds good, also the Good Old Country Recipe. smile

By Lena on December 23, 2010

54321

This recipes was actually very simple and tasty! If you are a southern girl like me and love stuffing, you will definately love this recipe!!

By aliciaacu on October 24, 2009

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