For best results, chill the stuffing before shaping it into balls. This will make them easier to handle and prevent them from falling apart. Don't overcrowd the fryer; frying in batches ensures the oil temperature remains consistent, resulting in evenly cooked and crispy stuffing balls. If you don't have a deep fryer, a large, heavy-bottomed saucepan works well. Just be sure to use a thermometer to monitor the oil temperature. Feel free to experiment with different types of bread crumbs or cheeses to customize the flavor. These are best served immediately while they are hot and crispy.
Deep-Fried Stuffing
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS36
Transform your Thanksgiving leftovers into a crispy, golden delight! These deep-fried stuffing balls are an unexpected and addictive treat, perfect with a side of warm gravy and cranberry sauce for dipping.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol69 mg
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Fiber4 g
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Protein12 g
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Saturated Fat5 g
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Sodium958 mg
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Sugar3 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the dredging stations: In a shallow bowl, whisk together the flour, poultry seasoning, salt, and pepper. (5 minutes)
02
StepIn a second shallow bowl, beat the eggs and milk until smooth and well combined. (2 minutes)
03
StepIn a third shallow bowl, combine the seasoned bread crumbs, Parmesan cheese, and 1 teaspoon of black pepper. (3 minutes)
04
StepShape the stuffing: Using a spoon or small ice cream scoop, portion out about 2 tablespoons of stuffing per ball. Gently roll each portion between your palms to form approximately 12 uniform balls. (15 minutes)
05
StepDredge the stuffing balls: Carefully dredge each stuffing ball in the flour mixture, ensuring it's fully coated. Shake off any excess flour. (5 minutes)
06
StepDip in egg mixture: Transfer the floured stuffing ball to the egg mixture, coating it evenly on all sides. (3 minutes)
07
StepCoat with bread crumbs: Roll the egg-coated stuffing ball in the bread crumb mixture, pressing gently to ensure the crumbs adhere. Place the coated stuffing balls on a clean plate or baking sheet. (7 minutes)
08
StepChill (Important): Refrigerate the coated stuffing balls for at least 30 minutes to allow the coating to set. This will prevent them from falling apart during frying. (30 minutes)
09
StepHeat the oil: In a deep fryer or large, heavy-bottomed saucepan, heat the oil to 350°F (175°C). Use a thermometer to ensure accurate temperature control. (10 minutes)
10
StepFry the stuffing balls: Carefully lower 4-5 stuffing balls into the hot oil, being careful not to overcrowd the fryer. Fry for 3-4 minutes, or until golden brown and crispy on all sides. (4 minutes)
11
StepDrain and serve: Using a slotted spoon or spider, transfer the fried stuffing balls to a plate lined with paper towels to drain excess oil. Repeat with the remaining stuffing balls. Serve immediately with warm gravy and cranberry sauce.
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Nelson Douglas
May 13, 2025These were a huge hit at our Thanksgiving gathering! Everyone loved them!
Triston Heller
Mar 17, 2025Be careful not to overcook them, or they will become dry.
Cecil Oreilly
Mar 8, 2025My stuffing was a little too moist, and the balls fell apart in the oil. Next time, I'll make sure to chill the stuffing for longer.
Dina Stoltenberg
Mar 7, 2025I added a little bit of sage to the flour mixture, and it gave them a wonderful flavor.
Lauretta Bode
Feb 8, 2025These are so easy to make, and they're a great way to use up leftover stuffing.
Myrtice Labadie
Feb 5, 2025This is the best stuffing recipe ever!
Ilene Marquardt
Jan 3, 2025I used gluten-free bread crumbs, and they turned out perfectly!
Chadd Kozey
Dec 18, 2024I served these with a spicy cranberry chutney, and it was the perfect combination of sweet and savory.