Cranberry Turkey Stuffing Balls Ultimate
Transform your Thanksgiving leftovers into a delightful appetizer with these Cranberry Turkey Stuffing Balls. Savory stuffing, sweet-tart cranberries, and tender turkey combine in a perfectly formed ball, fried to golden perfection. This recipe is an easy and irresistible way to reinvent familiar flavors.
Equipment
- Large bowl
- Plastic Wrap
- Clean work surface
- Skillet or Dutch oven
- Thermometer (optional)
- Slotted spoon
- Plate
- Paper towels
- Measuring cups and spoons
Ingredients
- 2 cups cooked turkey, shredded or diced
- 4 cups prepared stuffing homemade or store-bought
- 1 cup cranberry sauce homemade or store-bought
- 2 large eggs, lightly beaten
- ½ cup all-purpose flour, plus more for dusting
- Vegetable oil, for frying
- Salt and pepper, to taste
- Optional: Chopped fresh herbs parsley, thyme, sage
Instructions
- In a large bowl, gently combine the shredded turkey, prepared stuffing, and cranberry sauce.
- Pour the beaten eggs over the mixture and gently fold until everything is evenly moistened.
- Season with salt and pepper to taste.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Spread some flour on a clean work surface.
- Scoop out about 2 tablespoons of the stuffing mixture and gently roll it into a ball.
- Roll each ball in the flour, making sure it's evenly coated.
- Pour about 1 inch of vegetable oil into a large skillet or Dutch oven.
- Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Carefully drop the stuffing balls into the hot oil, making sure not to overcrowd the pan.
- Fry them for about 2-3 minutes per side, or until they're golden brown and crispy all over.
- Remove the stuffing balls from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Garnish with chopped fresh herbs, if desired, and serve immediately.
Notes
If the stuffing mixture is too sticky, add a little more flour, one tablespoon at a time. Make sure your oil is hot enough to avoid soggy balls. You can keep them warm in a low oven (200°F/95°C) until ready to serve. For a sweeter twist, try adding a drizzle of maple syrup or honey. Add a pinch of cayenne pepper for heat. Adding cheese such as shredded cheddar, mozzarella, or Parmesan cheese can also be a great addition. You can freeze the stuffing balls for up to 2 months.