Deep Fried Stuffing on a Stick

I used to have a dream about opening a restaurant (in a truck before it was all the rage, btw) that served only stuff on a stick.  Naturally, the truck restaurant would have also included a massive bar.  I figured getting a liquor license might be tricky since the restaurant was mobile, but whatever.  How much easier would happier hour be without the need for silverware?  I know, right!  Just order up and your food arrives on a stick.  You could even stir your drink with the leftover sticks.  Clearly, that idea never really got off the ground or down the road as it were, but to this day I still have an affinity for foods on a stick. Especially foods on a stick created by Paula Deen.  This could also be the start to your first Thanksgiving dinner with foods entirely on a stick! I suggest putting the turkey on a broomstick handle. I also have a love of funny pictures.  I found this one yesterday.

Source

Deep Fried Stuffing on a Stick (http://www.pauladeen.com)

Ingredients

Stuffing

5 tablespoons butter, divided

1 pound breakfast sausage, bulk

1 cup diced onion

½ cup diced carrot

½ cup diced celery

1 bag unseasoned bread cubes, for stuffing

1 sleeve saltine crackers, crushed

1 tablespoon poultry seasoning

2 tablespoons dried parsley flakes

2 teaspoons ground sage

Salt and freshly ground black pepper

1 quart chicken stock

4 eggs, beaten

For Frying

Oil, for frying

2 cups all-purpose flour

12 wooden ice cream sticks or skewers

Preparation

Preheat oven to 375 degrees.  Grease a 9 by 13-inch baking dish with 1 tablespoon of the butter.  Brown the sausage in a large skillet over medium-high heat until it is cooked through.  Transfer to a plate, while spooning off the excess grease, leaving about 2 tablespoons in the skillet.  Add 4 tablespoons of the butter and melt.  Add the onion, carrot and celery and sauté until softened.  Meanwhile, in a large mixing bowl, toss together bread cubes, saltines, sausage, poultry seasoning, parsley flakes, sage, salt and pepper.  Stir the sautéed vegetables into the mixing bowl.  Pour in the chicken stock and eggs and toss together.  Turn the stuffing out into the prepared baking dish.  Bake in preheated oven for 35 to 45 minutes until the top is golden brown and the juices in the stuffing are bubbling.  Preheat oil in the deep-fryer to 350 degrees.  (they have decent fryers at the Wal Marts)  Cool the stuffing completely.  Cut it into 12 squares.  Remove each square from the dish and wrap it around a wooden stick, pressing it onto the stick with your hands.  Make the stuffing form a log shape around the stick, leaving 2-inches of the stick exposed for the handle.  This should look somewhat like a lumpy corn dog.  Roll the stick in the flour, coating it well and then shaking off the excess.  Gently lower the sticks into the hot oil and fry until golden brown and crispy, about 5 minutes.  Transfer to a paper towel lined plate to drain.