Thanksgiving Leftover Balls
Simultaneously eat up your leftovers and enjoy all the flavors of Thanksgiving in a single bite! These deep fried Thanksgiving leftover balls are stuffed with turkey, stuffing, and parmesan cheese; wrapped in mashed potatoes; and drizzled with gravy. What’s not to love?
- 2 cups stuffing, broken into small pieces
- 3/4 cup turkey, finely chopped
- ¾ cup parmesan cheese, finely grated
- 3 tablespoon, parsley chopped
- 4-5 cups cold mashed potatoes
- 1 cup flour
- 1 large egg, lightly beaten
- 2 cups panko crumbs
- 1½ – 2 cups of gravy for drizzling
- Line two baking sheets with parchment paper.
- In a large bowl, combine stuffing, turkey, parmesan cheese, and parsley. Mix until well blended.
- Using your hands, form 1½ inch balls and place on parchment lined baking sheet. Continue forming balls until no batter remains.
- Place balls on baking sheet and transfer to the freezer and let set for 30 minutes.
- 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.
- Remove balls from freezer and wrap about 4 tablespoons of mashed potato around each. For easy handling, ensure the mashed potatoes are cold.
- Gently roll each ball in flour and then transfer it to the egg bowl. Using a fork or your hands, roll the ball around to cover it in egg.
- Dip and cover the ball in panko crumbs. Place ball on parchment lined baking sheet and repeat steps 6-8 with the remaining balls.
- Fill a pan with enough oil to submerge the balls. Heat oil to 365°F and line a baking sheet with paper towels.
- Working in batches, drop 2-3 balls into the oil and fry until balls are golden brown, which takes about 3-4 minutes.
- Remove with a slotted spoon and transfer to paper towel-lined parchment baking sheet to drain. Continue deep frying the remaining balls and adjust heat as needed to keep oil at a consistent 365°F.
- Serve immediately with gravy drizzled on top. You can also garnish balls with parsley, finely grated parmesan cheese, and flakes of red pepper.
- Yield: 6 to 8 three-inch balls