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ingredients:
3 cups of stuffing that was not eaten.
2 cups of cooked turkey, shredded or finely chopped.
1/2 cup of cranberry sauce (if desired, for more taste)
1/2 cup of grated mozzarella or cheddar cheese (if desired, for extra creaminess)
1/4 cup of turkey gravy (or chicken broth, if needed to mix)
1/2 cup of regular flour
2 big eggs, whisked
1 cup of breadcrumbs with added seasoning
Oil for frying (vegetable or canola oil are the most suitable options).
Fresh parsley, finely chopped (if desired, for decoration)
GUIDELINES:
PREPARATION:
Get the mixture ready. In a big bowl, mix together the leftover stuffing, shredded turkey, cranberry sauce (if you have it), and shredded cheese. Slowly pour the sauce or broth little by little until the mixture sticks together and is wet enough to keep its form when squeezed. If the mix is not moist enough, put in more gravy. If it’s too wet, add more stuffing or breadcrumbs.
Form Balls: With your hands or a cookie scoop, shape the mixture into balls the size of golf balls, pressing firmly to make sure they stay together. Put the shaped balls on a baking sheet covered with parchment paper.
Prepare a dredging station by placing three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Cover each stuffing ball with flour, then dip it in beaten eggs, and finally roll it in breadcrumbs, pressing softly to make them stick.
Cool the stuffing balls: To get the best outcome, put the coated stuffing balls in the refrigerator for 15-20 minutes. This helps them become firmer and keeps them from breaking apart when frying
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