Deep Fried Stuffing Balls
I looooooove Thanksgiving leftovers! It’s almost better than the main event. You see–Thanksgiving is like Super Bowl to me. All of the preparing, cooking, devouring. Yum Yum Yum!
Once Thanksgiving is over and the food coma has set in, the thought of eating turkey for another 3-4 days could sound a little less exciting to most than it does to me. Have no fear! Deep Fried Goodness is here!
First things first. Please get your turkey off the bone before going to bed the night you cooked it. Store it in plastic bags, an airtight container, etc. Just not on the bone in the roasting pan. Please!
Secondly. You are going to love these so much that you’ll want to make extra stuffing and get a bird just a few pounds bigger just so you can have plenty of leftovers to do this!
Third. Have fun, enjoy, the Olympics (Christmas) is on the way!
Deep Fried Stuffing Balls
Ingredients
- 2 cups leftover stuffing (Any kind would be delicious!)
- 1 cup shredded turkey
- 1 egg
- 1 cup flour
- 2 eggs
- 1 cup seasoned bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 qt frying oil (canola, vegetable, peanut)
- 1 can of jellied cranberry sauce
- 1/2 cup orange juice
- 3 tablespoons brown sugar
Instructions
- Combine stuffing, turkey, and egg in a large bowl. If the stuffing wasn’t cold before you start, refrigerate mixture 20-30 min. If you are starting with cold stuffing, continue without chilling.
- Meanwhile, combine cup of flour, salt, and pepper into one dish, beat eggs into another, and cup of breadcrumbs into another. Heat frying oil to 350 degrees.
- In a small saucepan, melt cranberry sauce, orange juice, and brown sugar. Let mixture come to a boil, then remove from heat and put into a serving dish.
- Scoop a tablespoon of stuffing mixture and roll into a ball. Coat balls in flour, then egg, then breadcrumbs.
- Fry stuffing balls in batches until golden brown. Be sure not to overcrowd the fryer!
- Serve with dipping sauce.
- Enjoy!