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
Deep-Fried Stuffing
Ingredients
- 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
Instructions
- 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.
- Dip balls in egg mixture and then coat in bread crumbs.
- 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.
Notes
Want to Save This Recipe?
Wrap in Bacon before frying
Saw this on a Rachel Ray segment
missing step in recipe (coat in egg and roll in bread crumbs)
Can you leave out the cheese.
Can you stop and freeze these right before you dredge and add bread crumbs?
Then bread and fry the next day?
How do you make the creamy cranberry dip?
The directions for the dip are in the recipe notes.
Great idea for your favorite stuffing leftovers! Only thing I would change is to place balls on a wire rack and not on paper towels. Paper towels will take some of the crunch out of any fried food.
Can these be baked in the oven instead?
Yes, that should work fine.
Do you think these could be done in an air-fryer?
Sounds like a cool treats for the kids and me 😀 Thank you for sharing the recipe. Can’t wait to try it.