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Crispy Deep Fried Stuffing Balls

Turn leftover stuffing into delicious crispy deep fried stuffing balls, perfect for family dinners, game days, or potlucks.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 405
Ingredients Method Notes

Ingredients
  

For the stuffing balls
  • 3 cups leftover stuffing Use seasoned stuffing for best results.
  • 1 tablespoon melted butter
  • 1 large egg Beaten
  • 2/3 cup shredded Monterey Jack or mozzarella cheese Cheese can be substituted as desired.
  • 2 large eggs Beaten, for coating
  • 2 tablespoons milk Substitute with half-and-half or dairy-free milk if needed.
  • 1 cup bread crumbs Panko can be used for extra crunch.
  • 1/2 teaspoon salt
  • Vegetable oil, about 2 inches deep in the Dutch oven For frying
For the cranberry mayo dipping sauce
  • 1/2 cup mayonnaise
  • 1/3 cup cranberry sauce
  • 1 to 2 teaspoons lime juice Adjust to taste.

Method
 

Preparation
  1. In a medium bowl, combine the leftover stuffing, melted butter, 1 beaten egg, and shredded cheese. Stir until everything is well mixed.
  2. Shape the mixture into balls a little smaller than a golf ball. If the mixture feels too loose, add another tablespoon of butter or a small splash of broth or milk.
Coating
  1. In one bowl, whisk together the 2 beaten eggs and the milk.
  2. In a second bowl, stir together the bread crumbs and salt.
  3. Dip each stuffing ball into the egg mixture first, then roll it in the bread crumbs until fully coated.
Frying
  1. Pour about 2 inches of vegetable oil into a Dutch oven and heat it to 365°F.
  2. Fry the stuffing balls in batches of about six, until golden brown on all sides.
  3. Transfer them to a paper towel-lined plate to drain.
Serving
  1. In a small bowl, stir together the mayonnaise, cranberry sauce, and lime juice to make the dipping sauce.
  2. Serve the crispy deep fried stuffing balls warm, with gravy or cranberry mayo on the side.

Notes

For best results, use stuffing that is well-seasoned and not too wet. If the mixture is too soft, let it cool before shaping, or add more binder. Store leftovers in an airtight container for up to 3 days.