BANGOR, Maine (WABI) - Happy Thanksgiving from TV5!
Here are the recipes for our Thanksgiving finger foods:
Stuffing Biscuit Pizza Crust:
1 cup flour
1 cup stove top stuffing/fine powder in FP
1 tablespoon baking powder
(option-if you have it, 2 tsp Cream of Tartar
1 teaspoon salt
5 tablespoons cold shortening
-- easy way to make it cold is measure and then
drop into the milk over night
3/4 cup milk
For better biscuits or this crust, flour goes in the freezer, over night is ok, but better to leave some flour in the freezer for anything that calls for cold butter/water/milk, like pie crusts. Stuffing should be powdered and put in freezer overnight.
Put everything in the food processor and pulse until it is just mixed, should be like gravel, not too smooth.
When finished, press into pan and cook for
15 - 20 minutes, crust should start to turn brown.
Maple Caramel Bacon Crack:
Ingredients 1 lb. bacon 1 pkg Pillsbury crescent rolls ½ cup maple syrup ¾ cup brown sugar
1. Preheat oven to 325 degrees F. Line a rimmed baking sheet (like a 15x10) with parchment paper and lightly grease the parchment with cooking spray.
NOTE: this recipe was originally made with foil.Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal. Stretch the dough out to fit the size of the pan with your hands so it's even. Prick the dough with a fork all over. Set aside.
2. Meanwhile, cook your bacon. Cook it until it's technically safe enough to eat and just about done, but still lighter in color and not quite crispy. You don't want it fully cooked and crispy as it will continue to cook in the oven. Drain the bacon on a paper towel-lined plate.
3. Drizzle ¼th cup of the maple syrup over the crescent roll dough. Sprinkle with about ¼th cup of the brown sugar. Top with torn pieces of the cooked bacon. Drizzle the remaining maple syrup on top of the bacon pieces, and top with the remaining brown sugar.
4. Bake for approx. 25 minutes or until bubbling and caramelized. Remove from the oven and allow the pan to come to room temperature or warm to the touch before cutting or breaking into pieces. You can serve this at room temperature or slightly warmed. It tastes best the day of, but can be eaten the next day if stored airtight
Sausage and Stuffing Balls with Cranberry Dipping Sauce:
· 1 pound ground breakfast sausage
· 1/2 teaspoon ground sage
· 1/2 teaspoon Kosher salt
· fresh ground black pepper
· 1/2 cup finely minced onions
· 1 stalk celery, finely minced
· 1/2 cup shredded cheddar cheese
· 1/3 cup dried cranberries, minced
· 1 box stuffing mix (unprepared) (can substitute 2 1/2-3 cups leftover prepared stuffing)
· 2 eggs, beaten
· 1 cup Swanson 100% Natural Chicken Broth
Cranberry Dipping Sauce Ingredients:
· 1 can whole berry cranberry sauce (or 1 1/2 cups leftover cranberry sauce)
· 1/4 cup orange juice
· pinch of Kosher salt
Brown sausage in large skillet over medium heat. Add seasonings and cook until pink is gone. Add onions and celery to skillet and continue to cook until vegetables are soft and onions are clear. Allow to cool for 10-15 minutes.
Add cheese, cranberries, and stuffing to sausage and stir. Stir in eggs and Swanson 100% Natural Chicken Broth and make sure entire mixture is completely combined.
Using a cookie scooper, scoop out heaping balls of mixture (and slightly use palm to press mixture into scoop to make sure it sticks together well). Place balls onto a cookie sheet lined with parchment paper. If any of the mixture falls off of one, just press it back into place. Continue with entire batch of mixture (I place about 24 sausage and stuffing balls onto one standard cookie sheet).
Bake in a preheated 375º oven for 15-18 minutes, until tops begin to brown.
While sausage balls are baking, prepare Cranberry Dipping Sauce. Combine cranberry sauce, orange juice and salt in a small saucepan over medium heat. Stir until thinned out a bit and completely combined. Transfer to a serving dish.
Makes 36-48 Sausage and Stuffing Balls, depending on the sizes you create.