Tuesday, November 15, 2011

Fried Stuffing

This is really meant as a means to use leftover stuffing after Thanksgiving, but I've made this dish fresh, with roast turkey cut up into chunks, and served it as hors d'oeuvres at holiday parties or made them into larger croquettes and served as an entree (they freeze well after frying and are good for mid-week meals or as snacks for a Super Bowl party in the weeks after the holidays).

4 cups of turkey stuffing
2 eggs
2 teaspoon milk
1 cup seasoned bread crumbs
1 cup cranberry sauce
1/2 teaspoon freshly ground black pepper
1/2 cup walnuts
canola, safflower or peanut oil, for frying

Prepare fried stuffing:
In a deep fryer or heavy pot, preheat oil to 350 degrees F.

Cut leftover stuffing into bite-sized cubes, then gently form into balls and set aside. In a small bowl, whisk eggs and milk. Coat each stuffing bite with the egg mixture, then dredge in the bread crumbs until completely coated. Set aside.

In a food processor blend cranberry sauce, pepper and walnuts and set aside. Once oil is at temperature fry each piece of stuffing until golden brown about 4 minutes. Drain on a paper towel and serve with cranberry pesto.


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