Thanksgiving feasts only happen once a year, but the flavors of Thanksgiving can be enjoyed all year long in Spinach Stuffing Rounds with Cranberry Orange Sauce. Store bought stuffing mix, combined with TSP and spinach are baked to create a crispy exterior, while the inside is moist; just like stuffing. The Cranberry Orange Sauce brightens up the Stuffing Rounds with tart cranberries and sweet orange marmalade, making a delicious and easy no-fuss meal. This recipe has plenty of protein to be a main dish but it also works great as a side dish or appetizer, just form the rounds smaller.
Stuffing Rounds 1 cup milk
¼ cup butter, melted
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
2 eggs
1 cup TSP
1 (6 oz.) box stuffing mix
1 (10 oz.) box frozen chopped spinach, thawed and drained
Sauce ½ cup orange marmalade
1 (14 oz.) can whole berry cranberry sauce
1/3 cup vinegar
Instructions Preheat oven to 350°F and grease a baking sheet with cooking spray. In a large bowl a combine milk, butter, garlic and onion powders, Italian seasoning, and eggs, whisk until smooth. Add TSP, stuffing mix, and spinach, stir until evenly distributed. Form into 2 inch rounds, pressing each round together firmly, and place at least ½” apart on prepared baking sheet. Bake for 15-20 minutes until lightly browned on the edges.Meanwhile in a small sauce pan over medium high heat; add all sauce ingredients, whisking often until cranberry sauce is melted. Reduce heat to low and simmer until rounds are baked.Serve sauce over rounds.
Notes ield: 6 servings (12 rounds total)
Calories: 440, Total fat: 10g, Saturated Fat:5 g, Cholesterol: 90mg, Sodium: 610mg, Carbohydrates:73 g, Dietary Fiber: 6g. Sugar: 39g, Protein: 17g