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The stuffing should have a consistency like a boxed stuffing mix to make the cakes hold together. If your stuffing has larger pieces of bread and/or sausage you can pulse it a few times in a food processor first. Add extra salt and pepper, if needed. Add the egg and milk or cream and mix the stuffing mixture together until combined.
Basic Stuffing. Directions. Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes.
Chill the stuffing cakes for at least an hour in the refrigerator, or up to overnight. Add the butter to a skillet over medium heat. Fry the stuffing cakes on both sided until crispy and warmed through. Serve the stuffing cakes with warmed turkey gravy or brown gravy.
STOVE TOP Stuffing Mix is the key to every tasty bite. Add boiling water to stuffing mix in large bowl; stir just until moistened. Let stand 5 min. Add crabmeat and eggs; mix lightly. Shape into 6 patties. Melt butter in large skillet on medium heat.
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