Deep Fried Cornbread Dressing Balls
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!
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Servings: 25 stuffing balls
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!
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Notes
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition
Serving: 1 | Calories: 128kcal | Carbohydrates: 17g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 277mg | Fiber: 1g | Sugar: 2g
