I love holiday meal leftovers. I am the kind of person that could eat the same exact meal for days in a row without getting tired of it. I wish I could say the same for the rest of my family. Although I guess it’s good they don’t feel the same way or else I’d easily fall into the trap of making just 2 huge meals a week. I rely on them to keep me on my toes!
So I often rely on repurposing leftovers to make us all happy. Those big holiday meals provide a great way to stock up your freezer and mixing in a little repurposing is always a great idea. (More leftover ideas coming next week!)
As much as I love stuffing, I’ve found that leftovers don’t freeze very well on their own. These stuffing balls are a great option. Plus, kids love dip-able finger food (at least mine do) and these are perfect to dip in some gravy or ketchup even. If you want to make them more complete, toss in some diced or shredded turkey and you’ll have Thanksgiving dinner in bite-sized form!
- 4 c. leftover stuffing
- 2 c. breadcrumbs, divided
- 2 eggs
- Oil for frying
1. Combine stuffing, 3/4 c. breadcrumbs and eggs in a large bowl until thoroughly blended. Use about 2 tablespoons of stuffing mixture at a time and roll into balls about golf ball size. Pour remaining breadcrumbs onto a plate and roll stuffing balls through them until well coated.
2. Meanwhile, heat about a half inch of oil in a large skillet. Add coated stuffing balls and cook for about 5-8 minutes, turning frequently, until golden brown.
These can be frozen before frying or after. If freezing before, thaw completely and then fry as directed above. If freezing after, warm from frozen in a 350 degree oven. You can also warm them in the microwave, but they will stay crispier if you use the oven.