Thanksgiving Stuffing Cannolis
By Chris Streahle “AKA The Stuffing King” of Voorhees, N.J.
-1 Loaf of Cornbread ( A Couple Days Old)
-Half Cup of Pecans
-Half cup of diced Walnuts
-3/4 Stick of butter
-2 stalks of celery
-1/2 Cup Bourbon
- Salt and Pepper
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
-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.