11/21/12 - Stuffing Breakfast Sausage

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2 cups leftover Thanksgiving stuffing

1 pound ground pork or turkey

2 tablespoons fresh sage, minced

2 tablespoons fennel seed

Olive oil

In a bowl, combine stuffing, ground pork or turkey, chopped fresh sage & fennel seed. Form into patties. Heat a large skillet, add 1-2 tablespoons oil, then cook patties until the outside is crisp and the inside is no longer pink. Serve with Ginger Cranberry Sauce.

Ginger Cranberry Sauce

2 cups leftover Thanksgiving cranberry sauce

3 tablespoons crystallized ginger, minced

Zest of 1 orange

In a medium bowl, combine all ingredients. Chill until ready to serve. Enjoy!