Stuffing Croquettes
Serves 4 as an appetizer
2 cups leftover stuffing (made without eggs), lightly packed
3 large eggs, or 6 egg whites
1 cup all-purpose flour
1-1/2 cups Panko bread crumbs
1 quart peanut or canola oil, for frying
Salt
1 cup cranberry sauce, heated and thinned out with white or rosé wine
Heat the oil to 375 degrees in a large pot or Dutch oven. Set up a three-station breading line: Put the flour on a plate, then beat 2 eggs or 4 egg whites with a big pinch of salt in a shallow bowl. Spread the Panko on another plate. Also set up a cooling rack set over a baking sheet
Beat one egg or two egg whites in a small bowl. Mix gently with the stuffing. It should just hold together. Portion out the mixture in 2 tablespoon amounts, roll each gently into a ball. Gently roll the stuffing balls in flour, then in egg, and in the bread crumbs. Set the coated stuffing balls aside on a plate until they’re all coated and ready to fry. (You can do this a few minutes ahead, but don’t wait too long.)
Fry in two batches for a few minutes each, turning the stuffing balls occasionally. They should be nicely brown. Remove to the cooling rack with a slotted spoon, sprinkle with salt, and fry the rest of them. Serve hot, with warm cranberry dipping sauce.