Christmas Leftovers: Deep Fried Stuffing Balls

Christmas leftovers – a one-day blessing, seven day curse. Boxing day: you’re quite looking forward to your turkey and stuffing sandwich. New year’s day: you’re wondering why on earth you consigned yourself to this endless leftover sandwich diet and when this food purgatory will end. Don’t worry, Yorkshire Grub has your back with these slightly mucky Deep Fried Stuffing Balls.

Deep Fried Stuffing Balls

First, though, let’s talk about stuffing. It’s gone from being something every cook knew how to make to something every cook knows how to buy a packet of.

And the packet stuff is pretty damn dismal.

Yet, if done right, stuffing’s a strong contender for the title of ‘best bit of your roast dinner’ and it’s such an easy win. There are loads of different kinds of stuffing you can do, with plenty of vegetarian versions that would work well in these deep fried stuffing balls. To get the ball rolling, however, I’ve included a recipe derived from the forcemeat stuffing and sage and onion stuffing in Mrs Appleby’s Traditional Yorkshire Recipes.

While deep frying can seem like a bit of a hassle, this is actually a pretty straightforward way of using up some of your leftovers that doesn’t involve yet another turkey butty. The crispy breadcrumb shell is a wonderful complement to the chewiness of the stuffing. You could have them as a starter, with a salad or in a sub.

Quick note – if you’re skipping the roast dinner part and going straight to the deep fried stuffing ball bit, you don’t need to bake the stuffing. Once you’ve got your stuffing mixture, go straight to rolling your balls. Just reduce the temperature of the oil a bit and cook them for a little while longer.

Enjoy!

Print Recipe
Christmas Leftovers: Deep Fried Stuffing Balls
Deep Fried Stuffing Balls
Cuisine Yorkshire
Servings
Ingredients
Stuffing
Deep Fried Stuffing Balls
Cuisine Yorkshire
Servings
Ingredients
Stuffing
Deep Fried Stuffing Balls
Deep Fried Stuffing Balls
Instructions
Stuffing
  1. Fry the onion for five minutes or so, until it's starting to go translucent. Add the herbs and apple, along with salt and pepper, and fry for another few minutes.
  2. Allow your mixture to cool slightly, then mix with the remaining stuffing ingredients. Stuff it into the neck end of your turkey and cook with the bird. Or, if you're making it separately, bake it in a dish or loaf tin for 40 - 50 mins at 180C (gas mark 4) until it's cooked through and a nice brown crust has started to develop.
Deep Fried Stuffing Balls
  1. In a deep, heavy pan heat around three centimetres of oil up to 190C (if you don't have a thermometer, drop a chunk of potato in. If it sizzles and starts to brown after a minute or so, you're good to go).
  2. Take your stuffing and roll it into well-formed balls. Spread your flour on a large plate, lining it up next to your beaten egg and breadcrumbs. Roll your stuffing balls in each in turn.
  3. In two or three batches, cook your balls for seven to 10 minutes until they're brown. Drain, and serve hot or cold.
Recipe Notes

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