Christmas Leftovers: Deep Fried Stuffing Balls
Deep Fried Stuffing Balls
  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