Melting middle Christmas dinner stacks

Melting middle Christmas dinner stacks

Melting middle Christmas dinner stacks

Prep Time:
10 mins

Cook Time:
20 mins

Servings:
14-16 bite sized canapes servings

Ingredients

Instructions

  1. Count the potatoes- this will inform how many cubes of brie and balls of stuffing you will need.
  2. Wash the potatoes and place them into a pot of cold salted water. Cook on a medium high heat until soft and easily pierced with a knife.
  3. While the potatoes are cooking, put the premade stuffing into a medium sized bowl and add the sage.
  4. Divide the brie into small cubes, depending on the number of potatoes. Divide the stuffing into portions in a similar fashion, then form into balls surrounding the individual cubes of brie.
  5. Once the potatoes are ready, transfer them onto a chopping board or flat surface and use the bottom of a cup or mug to smash the potatoes to roughly 1cm in thickness. Don’t over-smash or you’ll end up with mashed potatoes.
  6. Make sure the central divider is in place in your versa air fryer basket. Add the cheese-filled stuffing balls into one side of the frying basket, then lightly spritz them with cooking oil. Add the potatoes to the other slide of the cooking basket, season, and spritz with oil.
  7. Double-click the silver button to activate the dual-zone cooking system. For the potatoes, select air fry, 195C, and 20 minutes. For the melting middle stuffing balls, select grill, 205C, and 4 minutes.
  8. Before pressing start, press sync cook to ensure both sides finish cooking at the same time. There is no need to preheat. Press start.
  9. Turn the potatoes halfway through cooking, spritzing them with more oil if needed.
  10. Remove the stuffing balls and crispy potatoes. Place the crispy smashed potatoes onto a serving board, top with a sliver of sliced turkey, the melting middle stuffing balls, and finish with cranberry sauce. Serve immediately while hot.
  11. Make in advance: if you want to get ahead for Christmas day, you can boil and smash the potatoes and make the stuffing balls two days in advance, then cook when ready to serve.