Print
The ultimate Thanksgiving appetizer! Fried Cornbread Dressing Balls | Take Two Tapas | #ThanksgivingLeftovers #StuffingRecipe #Appetizer

Deep Fried Cornbread Dressing Balls – Leftover Stuffing Bites


  • Author: Jennifer Stewart
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 25 stuffing balls
  • Category: Appetizers, Party Foods, Finger Foods
  • Method: Pan Frying
  • Cuisine: American

Description

What do you do with all that leftover stuffing or dressing after the big meal?  You turn them into a delicious appetizer for the weekend.  These Deep Fried Cornbread Dressing Balls with Cranberry Dip are perfect for Sunday afternoon snacking!


Ingredients

For the cornbread dressing balls

2.5 cups leftover cornbread dressing

1/2 cup cheese (shredded)

Stuffing Balls Coating

1 cup flour

2 teaspoons poultry seasoning

1 teaspoon salt

1 teaspoon pepper

2 eggs

2 tablespoons milk

2 cups Panko breadcrumbs

Oil for Frying

Cranberry Dip

1/2 cup sour cream

1/2 cup cranberry sauce (use leftovers if you have it)


Instructions

Make the dressing balls

Combine the cornbread dressing and the cheese.

Mix to combine.

Scoop into 1.5 inch balls and roll in you hands to make them smooth.

Prepare the coating

Combine flour, poultry seasoning, salt, and pepper in a small bowl.

Beat eggs and milk together in a second bowl.

Add the Panko crumbs in a third bowl.

Coat the dressing balls

Dredge each ball through the flour mixture and shake off any excess.

Transfer each dressing ball to the egg mixture and evenly coat.

Roll each ball in the Panko crumbs until evenly coated.

Set each stuffing ball on a plate and allow to sit for a few minutes to allow the coating to stick.

Heat oil in a deep-fryer or large saucepan to 375F.

Fry the dressing balls

Working batches of 4 or 5, carefully place the cornbread dressing balls in the oil and fry until all sides are golden brown.

Remove to a paper-towel-lined plate to drain.

Continue until all the dressing balls are fried.

Keep in a 250F oven to keep warm until serving.

Prepare the cranberry dip

Combine equal parts sour cream and leftover cranberry sauce.

Stir to combine.

Serve with the fried cornbread dressing balls.

Enjoy!

Notes

*If you like this recipe, please leave me a comment and rate it with some stars.  Thank you!

Keywords: Thanksgiving, stuffing, dressing, cornbread, leftovers, cranberry

logo