Fried Cornbread Stuffing Balls

Fried Cornbread Stuffing Balls

What do you do with all that leftover stuffing after the big meal? You turn them into a delicious stuffing balls appetizer complete with cranberry dip!

4.93 from 14 votes

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Course: Appetizer

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: stuffing balls

Author: Jennifer Stewart

Ingredients

Stuffing Balls

2 ½ cups leftover cornbread dressing
½ cup cheese shredded

Panko 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

½ cup sour cream
½ cup cranberry sauce use leftovers if you have it

Instructions

Make The Dressing Balls

Combine the cornbread stuffing and the cheese in a bowl.
Scoop into 1.5 inch balls and roll in you hands to smooth them out. Set aside.

Make The Panko 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 Stuffing 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 2-3 inches oil in a deep fryer or large saucepan to 375F.

Fry The Stuffing Balls

Working batches of 4 or 5, carefully fry the stuffing balls in the oil 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 stuffing balls.

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