I’ve been waiting to share this recipe for quite some time, and I’m very pleased that time is now. Happy Fryday.
Thanksgiving is now less than two weeks away, and because it’s one of my favorite food holidays, I wanted to leave you with enough time to add this very necessary and very relevant recipe for Thanksgiving balls to your Turkey Day menu. I believe I’ve accomplished that.
What’s a Thanksgiving ball? It’s a fried ball of mashed potatoes and stuffing, and it even comes with a cranberry dipping sauce. It’s my three favorite parts of Thanksgiving dinner quite literally rolled into one. Make them as I did with mashed potatoes and stuffing prepared specifically for frying, or make them using your Thanksgiving leftovers. I don’t care how you need to make them. Just make them.
Yeah. I double dipped. You will too.
This is a really forgiving recipe that lets you use just about any kind of mashed potatoes or stuffing, and is therefore a really great way to repurpose your leftovers. Don’t have equal parts potatoes and stuffing? Don’t have that much left of either? Don’t worry about it. While I kept my potatoes to stuffing ratio 50-50, any combination will do, and you can make as many or as few as you’d like. All paths lead to delicious.
Again, any mashed-potatoes recipe will do the trick, but if you need help in that department, you can try this very simple one that I used:
Rinse 2.5 pounds peeled russet potatoes. Add them to a large pot and cover with water. Cook potatoes over medium high heat until the water begins to boil, cover and reduce heat to medium. Cook potatoes until tender for about 20-30 minutes. Add 1/2 cup milk, tablespoon garlic powder and teaspoon onion powder. Mix and mash. I didn’t salt my potatoes, because I waited to salt everything at the end after my stuffing and potatoes were combined.
For lack of time and energy, and because I actually like the stuff, I cooked up a good-old box of Stovetop Seasoned Herbs stuffing.
Mashed Potatoes, you know Stuffing, don’t you? You guys should get together, you’d make beautiful babies.
Here’s the proof. Full recipe how-to below.
I couldn’t be happier with how these turned out. When the idea first came to me, I knew I couldn’t go wrong, I just never thought I could do it so right.
Just in case I haven’t quite sold you on them yet, here’s one last picture for good measure. Please please please make room on your Thanksgiving or immediately after-Thanksgiving menus, and please have yourself a great weekend.
Reminder: Let loose with this one. Use any recipe for mashed potatoes and stuffing, and any combination. Throw in some turkey, why don’t you? And if cranberry sauce isn’t your thing, try gravy instead. Enjoy!
- 2 cups mashed potatoes
- 2 cups stuffing
- salt to taste
- vegetable oil for frying
- 2 eggs beaten
- 2 tablespoons milk
- 2 cups italian bread crumbs
- 1 cup canned cranberry jelly
- 2 tablespoons orange juice
- 1 tablespoon maple syrup
- Combine mashed potatoes and stuffing. Mix well and add salt to taste.
- Roll mixture into 1-inch balls or smaller, set aside.
- Pour oil in a heavy-bottomed large saucepan 3-inches high. Heat the oil over medium to 360 degrees.
- As oil is heating, prepare two dishes for dipping. Mix together eggs and milk in one, place breadcrumbs in the second.
- Dip balls, one at a time in the egg-milk mixture, then coat in breadcrumbs, set aside.
- Working in batches, add the balls to the hot oil and cook until golden brown, turning them as necessary, about 2 minutes.
- Using a slotted spoon, transfer the balls to a paper-towel-covered plate or tray to drain.
- In a small saucepan over medium heat, combine cranberry jelly, orange juice and maple syrup.
- Cook sauce until bubbling, reduce heat and let simmer and reduce for 5 minutes. Remove from heat.
- Serve alongside thanksgiving balls.
- This recipe is as foolproof as they get. If this isn't Thanksgiving enough for you, throw some turkey bits into this business. That'll do the trick.