Stuffed Potato Balls

Leftovers for Days

Thanksgiving has officially passed and now we enter the phase of eating pumpkin pie for breakfast and leftovers for a week straight. To be honest, I don’t mind it for the first day or two, but by day 3 I’m kinda over it. 

However, we cannot let it all go to waste! There are so many delicious ways to repurpose Thanksgiving leftovers so that they taste like a whole new dish! These Stuffed Potato Balls are a great way to use up leftover mashed potatoes, turkey, gravy, and cranberry sauce!

Mashed potatoes mixed with cheddar cheese, stuffed with turkey. These Stuffed Potato Balls are then breaded and fried to golden brown perfection!

If you’re looking for new ways to vamp up your Thanksgiving leftovers, give this recipe a try! I hope you all had a fantastic Thanksgiving and now we move on to Christmas!

Ingredients

• 3 1/2 cups Cold Mashed Potatoes
• 1 cup Grated Cheddar Cheese
• 2 cups Roughly Chopped Turkey
• 1/2 cup Gravy
• 1 1/4 cups All Purpose Flour
• 2 Large Eggs (beaten)
• 1 1/4 cups Breadcrumbs
• As Needed Vegetable Oil (for frying)
• 1/4 cup Chopped Parsley (for garnish)
• As Needed Cranberry Sauce (for serving)
• As Needed Additional Gravy (for serving)

Instructions

• 1/4 cup balls 1 tbsp turkey.
• In a bowl, mix the mashed potatoes and cheddar cheese until combined.
• In a separate bowl, mix the turkey and gravy until combined.
• Measure about 1/4 cup of the mashed potatoes. Roughly form in into a ball in your hand then flatten it in one of your palms. Spoon about 1 tablespoon of the turkey mixture into the center of the mashed potato then wrap the potato around the turkey filling so that it is completely enclosed. 
• Roll it into a ball then place it onto sheet tray lined with parchment paper. Repeat this process for the remaining mashed potatoes and turkey mixture.
• When all the potatoes balls are made, place them into freezer for about 15 minutes.
• Pour the flour, eggs, and breadcrumbs into separate dishes. Take one potato ball and coat it in the flour. Dust off any excess flour then dip it into the egg, making sure that any flour had been absorbed. Allow any excess egg to drip off then coat it in breadcrumbs. Place the potato ball back onto the sheet tray and repeat this process with the remaining potato balls.
• After all the potato balls have been breaded, place them back into the freezer for about 10 minutes. In the meantime, add the oil to a pot so that it is about 3-4 inches deep. Heat the oil to 350˚F. Working in batches, add a few potato balls into the oil and fry for about 3-4 minutes or until they turn golden brown. Remove them from the oil with a slotted spoon and place them onto a tray lined with paper towels. Sprinkle the potato balls with salt while they're still hot.
• Garnish the potato balls with a sprinkle of parsley then serve them with gravy and cranberry sauce. Enjoy!