Chicken-fried stuffing balls.
Continuing with Leftover Week, today I present a leftover recipe I came up with this week. The idea is to take bread stuffing, work in a little turkey meat, roll them in flour and fry them. The savory stuffing is coated in a crispy fried coating.
Pilgrim Oysters
by Chris Colby
DESCRIPTION
Chicken-fried stuffing balls, with turkey meat
INGREDIENTS
4 cups bread stuffing (cooked)
1 cup turkey (dark meat, cooked, chopped)
3 eggs (beaten)
1 cup flour
1 Tbsp. salt
2 Tbsp. pepper
2 tsp. thyme (optional)
lard (enough to cover bottom 1/3 of balls in frying pan)
PROCEDURES
The day before you fry the balls, chop the roasted turkey meat into pieces about half the size of a crouton. Work the turkey into the (cooked) stuffing. Roll the mixture into balls smaller than a golf ball. If the stuffing is not tacky enough to hold the shape of a ball, add some warm chicken stock to the mix until it is sticky. Place the balls in a plastic bag or food storage container and refrigerate them overnight. Leave the bag or container unsealed. (The idea is to let the balls dry out a bit overnight.) When you’re ready to fry the balls, beat the eggs in a small bowl. Mix the flour and spices together in another bowl (or Ziplock bag). Roll each ball in egg, then dredge in flour until completely coated. Let coated balls sit for a couple minutes, then redredge in flour. Heat lard to 350 °F (176 °C). Fry balls, turning every 30 or 40 seconds, until they are a deep, golden brown (about 4 or 5 minutes). Remember that the ingredients inside are cooked, so you only need to brown the coating. Remove from lard and place on paper towels to cool. Enjoy.
Southwestern option:
Dust bread balls with cumin powder before rolling in egg.
Soon, my balls will be in everyone’s mouth.
Who is your cardiologist?
Car-dee-olo-gist?
That’s a nicely made answer to a chlenlngiag question
Wow, these look good. This definitely gives me some inspiration. Craisins would probably be nice in these. A reduced-fat option would be to flatten out the balls and pan-fry them, sort of like a latke. Then you could top them with gravy, cranberry sauce, cranberry mayo, etc.
These aren’t very healthy, I realize. But, if the lard is hot, the balls really shouldn’t pick up too much fat. The insides don’t get greasy when I do this. And yes, topping them would gravy would work.