Stuffing Fritters with Orange Cranberry Chutney
2 cups leftover prepared stuffing
1 large egg, beaten
1 tablespoon grape seed butter
In a large bowl whisk egg and then fold in stuffing until blended Heat grape seed oil or butter in a large skillet over medium heat. Shape 1/2 cup of the stuffing mixture into a ball, then flatten into a 3-inch patty. Repeat with remaining mixture. Place patties in skillet and cook about 3 minutes per side or until golden brown and heated through.
Orange Cranberry Chutney
1/4 cup freshly squeezed orange juice
Zest of 1 orange
1/2 cup coconut or brown sugar, or more, to taste
1 (12-ounce) bag fresh cranberries
In a medium saucepan, combine orange juice, orange zest, sugar and 3/4 cup water over medium heat. Cook, stirring occasionally, until the sugar has dissolved.
Stir in cranberries and bring to a boil; reduce heat and let simmer until sauce has thickened, about 15 minutes.