Thanksgiving Stuffing Cannolis



For Stuffing

-1 Loaf of Cornbread ( A Couple Days Old)

-Half Cup of Pecans

-Half cup of diced Walnuts

-3/4 Stick of butter

-1 Onion

-2 stalks of celery

-1 apple

-1 Pear

-1/2 Cup Bourbon

- Sage


- Salt and Pepper

-2 Eggs

-Chicken Stock

For the  Shells

-4 cups of flour

-1/2 cup of shortening (butter)

-3 tablespoons of sugar

-1/4 teaspoon of salt

-1 teaspoon of cinnamon

-1/4 cup vinegar

-1/4 cup water

-2 eggs

-Vegetable oil for deep frying

-1 additional egg to seal cannolis

1 Can of Ocean Spray whole berry cranberry sauce to finish




1. Crumble old cornbread with pecans and walnuts to your taste -- About half a cup of each. Set dry ingredients aside.

2. Dice onion, apple, pear and celery. Put in a large skillet with 3/4 stick of butter.

3. Mix  w/ salt, pepper, sage, and rosemary to taste.  

4. Sautee mix for 5 minutes. Mix in Bourbon and let simmer for another 5 minutes.

5. Combine Vegetables w/ dry ingredients. Let it sit for 5-10 minutes.  Work through evenly while still hot. 

6. Beat 2 eggs. Mix eggs in. Pour in chicken until you've reached desired thickness.

7. Transfer to greased baking dish and cook for 35-45 mins at 350 degrees.

To make Shells

1.     Mix all dry ingredients including small chopped pieces of butter.

2.     Add in vinegar, water, and 2 eggs and work until its starts to dough. Takes about 10 minutes.

3.     Place dough in a bowl and cover for at least an hour.



1.     Roll dough out into 5 inch cirlcles about 1/8 inch thick. The thinner, the better.

2.     Wrap your 5 inch circles around your cannoli tubes and seal with a beaten egg yolk.

3.     Heat about 2 inches worth of oil in large pot to 325 Degrees

4.     Drop in Oil for 2-3 minutes until golden brown.  Remove from oil and remove tubes while still hot.


Once you have your stuffing and cannoli shells, stuff em up. Once stuffed, blend cranberry sauce in a blender with 2 teaspoons of water, garnish.

Michael Klein