Seeing as I came in to the food blogging thing only a few months ago, I am admittedly quite late to the whole cake pop party.
Which in a lot of ways, I am so grateful for. Can you imagine the mess The Dude and I would have gotten into if we had attempted to make cake pops?
…on second thought that actually sounds like a great time. I’m gonna file that away for a cold, rainy day activity for us.
So hopefully this isn’t totally awkward that I am bringing these little guys to the table even though cake pops are like so over. But once I had the idea in my head, I just couldn’t let go of it.
Here’s the thing though, I am totally NOT giving you my dressing recipe. Oh no. I’m not even going to go there. Cornbread dressing is kind of a sacred thing down here in the South. And it’s not that I am trying to keep it some big secret, I just don’t want anyone to cry foul because it doesn’t taste like their Grandma’s. I’m pretty sure every cook has there own unique way of doing it that they and their family thinks is superior to anyone else’s anywhere in the world.
So yeah, this is just a serving suggestion for the cornbread dressing recipe that you already have. Notice I keep mentioning cornbread dressing. I am not so sure this would really do with what I consider “stuffing” or the side that looks more like a savory bread pudding with hunks of bread in it. There is nothing wrong with that dish, I just don’t think you could really mold them into balls.
Oh and did I mention that you can make these with leftover dressing as well as the “raw” mix?? I tried it both ways and it worked well each time.
If you decide you want to make them into little pops before you ever bake it, all you have to do is add a little less broth to the mix. You just want it to be slightly drier so that you can easily fold them into little balls in your hand.
If Grandma makes a bit too much dressing this year, and you decide you want to get cutesy with your leftovers, all you have to do is pick up a handful of cold dressing and press and roll it into little balls. Nothing to it.
Place the walnut sized pieces on a greased cookie sheet, and bake them at 375 for about 20 minutes or so until they are golden and crispy on the outside.
Then when they are still warm, insert your little sticks. And voila! Cornbread Dressing Pops! They are so cute, and if you are a crunchy, corner piece taker, you are going to love these balls. They are crunchy on the outside, but still soft on the inside. Seriously, it’s like every bite is a corner piece! How great would these be dipped in gravy or cranberry sauce?
I think they would make a darling presentation dolled up around the turkey. It might also be fun to go ahead and make a pan of dressing like normal, but maybe set aside a little of the mix before hand into balls, and then stick the pops directly into the dressing pan, just for fun. Send me some pictures if you try it out.
And on a completely unrelated note, my little Monkey started walking, and she turns one tomorrow. So this is kind of a big week. Just thought I would share and brag. Thanks.