Well, the Thanksgiving holiday was great for me! I ate until I couldn’t eat anymore. Unfortunately, as is always the case, there are some leftovers. What to do with those things? I know the genuine Turkey sandwich is a great alternative. We always make sure to have enough for that! However, How about the stuffing and cranberry sauce? I make hush puppies out of them for appetizers for guests as they drop by (they freeze and reheat very well). Here’s how.
- Get a stock pot or sauce pan deep enough to have 3 to 4 inches of oil in it and still have 8 to 10 inches open in the pan to the top. This helps with boil ups and run overs. This is a real possibility, due to the moisture in the stuffing and the cranberry sauce.
- Use Peanut or any other high temp oil. You will want the oil at 375. Remember the dressing is already cooked. We are just creating a crust.
- Make an egg wash from one egg and a half cup of milk. (I use pure Egg Beaters because they really help the bread crumbs adhere.
- Put sufficient Panko bread crumbs in a plate or bowl to allow coating as many of these as you wish to make.
- Take about a tablespoon of dressing in your hand. Ad about a teaspoon of cranberry sauce. If you have the chunky kind, so much the better.
- Moosh it together. Make it into a ball.
- Dip the ball into the egg mixture with one hand and transfer it to the bread crumbs.
- Use your other hand to cover the ball with bread crumbs completely.
- Gently ease the finished hushpuppy into the oil.
- When it turns a golden brown take it out and drain it on paper towels.
- These should be edible right away. They don’t stay in the grease long enough to get too hot on the inside. As always, be careful! Break the first one open and check the temp. No mouth burning allowed;-)
Hope this puts a smile on your face. Pair this with a good crisp Spanish Cava and you have a super cocktail/tapas starter for any holiday party.
