The perfect way to use up leftover stuffing when you don't want to simply eat it.
Photo by Heami Lee
Makes about 2 dozen
Prep: 15 minutes
Total: 1 hour
for the stuffing:
8 tablespoons|115 grams unsalted butter, plus more for greasing
4 ribs celery, diced
1 medium yellow onion, diced
4 garlic cloves, minced
8 cups|334 grams cubed dry breadcrumbs
1 pound|455 grams bulk sweet Italian sausage
1/4 cup|7 grams chopped parsley
1 tablespoon minced rosemary
1 tablespoon minced sage
1 large egg
kosher salt and freshly ground black pepper, to taste
2 cups|500 ml chicken broth
3 large eggs, lightly beaten
3 teaspoons whole milk
1 cup|137 grams breadcrumbs
1. Heat the oven to 350°F. Melt butter in a large skillet over medium heat. Add the celery and onion and cook until the onions are nearly translucent, about 7 minutes.
2. Add the sausage and brown it, breaking it up into small pieces, about 8 minutes. Add the garlic and cook for an additional 2 minutes or until fragrant. Scrape the mixture into a bowl with the cubed bread crumbs. Add the herbs, egg, salt and pepper and toss to combine. Stir in the stock and allow the bread to soak through, about 5 minutes.
3. Grease a 9-inch-by-13-inch baking dish and spread the stuffing into it in an even layer. Bake for about 1 hour, or until golden brown. Allow to cool completely, at least 4 hours, or overnight.
4. Heat 2-inches oil in a large saucepan until a deep-fry thermometer reaches 350°F. Place the egg and breadcrumbs in 2 separate bowls. Form the stuffing into balls, about 2 tablespoons worth. Dip in the egg wash, then roll in the breadcrumbs. Working in batches, fry until golden brown, about 1 to 1 1/2 minutes. Serve with gravy.