Fried Stuffing Ball with Goat Cheese and Cranberry Sauce
Servings:
24 balls
prep time:
10 mins
cook time:
10 mins
Total time:
20 mins
Ingredients
for the stuffing balls
-
3 cups leftover stuffing
-
½ cup parmesan cheese, grated
-
Vermont Creamery Classic Goat Cheese, crumbled
½ cup
-
1 teaspoon garlic powder
-
1 large egg, slightly beaten
for the breading
-
½ cup all-purpose flour
-
2 eggs slightly beaten
-
1 cup panko breadcrumbs
-
½ teaspoon salt
-
oil for frying
for the garnish
-
½ cup cranberry sauce
-
sage for garnish
-
Vermont Creamery Classic Goat Cheese, crumbled
½ cup
Directions
- Line baking sheet with parchment paper and set aside.
- In medium bowl, combine stuffing, parmesan, ½ cup goat cheese, garlic powder, and egg until mixture sticks together.
- Lightly wet hands and spoon about 2 tablespoons of stuffing and roll into ball. Place formed balls onto baking sheet. Repeat until about 24 balls have been formed.
- Use shallow bowl for flour, another for eggs, and third for panko and salt.
- Dredge each ball into flour, then roll onto eggs, and then onto breadcrumbs and return back to the baking sheet. Repeat.
- Heat medium pot with 2-inches of oil on medium-high heat.
- Once oil temperature reaches 350°F, place 3 balls at a time into hot oil. Cook for 1-2 minutes on each side or until golden brown.
- Drain balls on paper towel-lined baking sheet.
- Serve stuffing balls topped with cranberry sauce, remaining goat cheese, and sage.
