< Recipes

DAY AFTER THANKSGIVING TURKEY & STUFFING BALLS

Serves 8 people Prep Time 45 minutes Cook Time 1 ½ hours

Ingredients

  • 1 lb Cooked Turkey, diced
  • 2 cups Stuffing, Broken up in small pieces
  • ¾ cup Parmesan Cheese, grated
  • 3 tbls parsley, chopped
  • 5 cups mashed potatoes, chilled
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 3 cups Seasoned Panko
  • 2 cups Turkey Gravy
  • ¼ tsp Crushed Red Pepper Flakes

Directions

  1. Line two baking sheets with parchment paper.
  2. In a large bowl, combine stuffing, turkey, parmesan cheese, and parsley. Mix until well blended. Using your hands, form 1 1/2 inch balls and place on parchment lined baking sheet. Continue forming remaining balls. Place balls on baking sheet and transfer to the freezer and let set for 30 minutes
  3. Set up an assembly line that includes four bowls lined in a row. Fill the first bowl with mashed potatoes, the second bowl with flour, the third bowl with the lightly beaten egg and the fourth bowl with panko crumbs.
  4. Remove stuffing balls from freezer and wrap about 4 tablespoons of mash potato around it. Make sure you are working with cold mash potatoes for easy handling. Gently roll ball in flour and then transfer it to the egg bowl. Using your hands, roll the ball around to cover it in egg. Finally dip and cover the ball in panko crumbs. Place ball on parchment lined baking sheet and continue forming the remaining balls.
  5. Fill a pan with enough oil to submerge the Thanksgiving Left over balls. Heat oil to 350°F. Line a baking sheet with a wire rack or paper towels. Working in batches, drop 2-3 balls into the oil and fry until balls are golden brown, about 3-4 minutes. Remove with a slotted spoon and transfer to baking sheet to drain. Continue deep frying remaining balls. Adjust heat as needed to keep oil at a consistent 350°F. Serve immediately with gravy. Garnish balls with parsley, additional finely grated parmesan cheese and red pepper flakes.