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?

Ingredients

• 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

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.
3. Using your hands, form 1½ inch balls and place on parchment lined baking sheet. Continue forming balls until no batter remains.
4. Place balls on baking sheet and transfer to the freezer and let set for 30 minutes.
5. 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.
6. Remove balls from freezer and wrap about 4 tablespoons of mashed potato around each. For easy handling, ensure the mashed potatoes are cold.
7. 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.
8. Dip and cover the ball in panko crumbs. Place ball on parchment lined baking sheet and repeat steps 6-8 with the remaining balls.
9. Fill a pan with enough oil to submerge the balls. Heat oil to 365°F and line a baking sheet with paper towels.
10. Working in batches, drop 2-3 balls into the oil and fry until balls are golden brown, which takes about 3-4 minutes.
11. 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.
12. Serve immediately with gravy drizzled on top. You can also garnish balls with parsley, finely grated parmesan cheese, and flakes of red pepper.

Cooking Details

• Yield: 6 to 8 three-inch balls

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