Stuffing Croquettes

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


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.