Deep-Fried Stuffing turns leftover Thanksgiving stuffing into a delicious appetizer that’s great for gameday. They taste great on their own and even better dipped in an easy and creamy cranberry sauce.
Stuffing, or dressing as southerners tend to call it, is always my favorite part of a Thanksgiving meal. And I love to make a huge amount of stuffing so we are sure to have leftovers.
To make Deep-Fried Stuffing you’ll mix 1 tablespoon melted butter, a lightly beaten egg, and 2/3 cup Monterey Jack or Mozzarella cheese with 3 cups of leftover stuffing. This mixture gets shaped into balls a little smaller than a golf ball. They get dipped in egg wash and coated in bread crumbs. Then they are fried in vegetable oil until crispy.
Tips for making Deep-Fried Stuffing
- If you want to make Deep-Fried Stuffing but don’t have any leftover stuffing, use a box of Stovetop Stuffing. Make it according to package directions and proceed with the recipe.
- The balls will hold their shape better if you start with chilled leftover stuffing.
- The mixture should be thick enough so that it holds it’s shape well when formed into a ball. If it is too dry to hold together, add a little melted butter, chicken broth or milk.
More Leftover Thanksgiving Recipes
- Thanksgiving Wontons
- Leftover Turkey Jambalaya
- Turkey Tetrazzini
- Green Bean Casserole Stuffed Mushrooms
- Fried Mashed Potato Balls
- 3 cups leftover stuffing
- 1 tablespoon melted butter
- 1 egg, lightly beaten
- 2/3 cup shredded Monterey Jack or Mozzarella cheese
- 2 eggs, lightly beaten
- 2 tablespoons milk
- 1 cup bread crumbs
- 1/2 teaspoon salt
- vegetable oil
- In a medium bowl, mix stuffing, melted butter, 1 egg, and cheese. Shape into balls slightly smaller than a golf ball. (If stuffing mixture is too dry to hold together, add another tablespoon of butter or a splash of chicken broth or milk.)
- Whisk together the 2 eggs and milk in a bowl.
- In another bowl, combine bread crumbs and salt.
- Heat about 2 inches of oil in a Dutch oven to 365 degrees.
- In batches ( about 6 at a time) cook the stuffing balls until golden brown on all sides. Place on a paper towel-lined plate to absorb excess oil.