Chicken Nut Puffs Recipe
Chicken Nut Puffs Recipe photo by Taste of Home

Chicken Nut Puffs Recipe

Publisher Photo
Of the 15 to 20 items I set out when hosting holiday parties, these savory puffs are the first to get snapped up. People enjoy the zippy flavor. They're a nice finger food to eat since they're not sticky or drippy.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 24 servings

Ingredients

  • 1-1/2 cups finely chopped cooked chicken
  • 1/3 cup chopped almonds, toasted
  • 1 cup chicken broth
  • 1/2 cup canola oil
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon seasoned salt
  • 1/2 to 1 teaspoon celery seed
  • 1/8 teaspoon cayenne pepper
  • 1 cup all-purpose flour
  • 4 eggs

Nutritional Facts

1 serving (3 each) equals 100 calories, 7 g fat (1 g saturated fat), 43 mg cholesterol, 125 mg sodium, 5 g carbohydrate, trace fiber, 5 g protein.

Directions

  1. Combine the chicken and almonds; set aside. In a saucepan, combine the next seven ingredients; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
  2. Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds.
  3. Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 450° for 12-14 minutes or until golden brown. Serve warm. Yield: about 6 dozen.
Originally published as Chicken Nut Puffs in Taste of Home December/January 1999, p33

Nutritional Facts

1 serving (3 each) equals 100 calories, 7 g fat (1 g saturated fat), 43 mg cholesterol, 125 mg sodium, 5 g carbohydrate, trace fiber, 5 g protein.

Reviews for Chicken Nut Puffs

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 17, 2012

The first time I made these I used the chicken and almonds. The second time I used duck and pistachios. I think you could pretty much use any poultry-nut combination that appeals to you. Excellent recipe for gougeres with a twist!

MY REVIEW
Reviewed Dec. 20, 2010

I've made these many, many times. I usually change up the spices depending on the dip I serve with them. We love these served with the Sweet 'n Hot mustard dip recipe also found on TOH.

MY REVIEW
Reviewed Apr. 6, 2008

We used celery leaves (1 Tbsp minced) instead of the celery seed and walnuts instead of almonds. Would use more cayenne pepper next time I make it. They turned out yummy!

I had also thought that when dishing drop cookies and things of that sort that "teaspoon" meant the silverware piece. This recipe actually means a measuring utensil, otherwise they are huge! and makes less than the approximated 6 dozen.

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