0.0 – 0 reviews • Poultry
| Total: |
55 min |
| Prep: |
15 min |
| Inactive: |
15 min |
| Cook: |
25 min |
| Yield: |
2 dozen |
Ingredients
- 1 pre-cooked turkey breast (recommended: Ruford)
- 1/4 tablespoon olive oil, plus more for sweating vegetables
- Salt and freshly ground black pepper
- 1 cup diced celery
- 1 cup diced onion
- 1/4 cup minced fresh sage leaves
- 4 sprigs fresh thyme, leaves chopped
- 15 cups cubed bread
- 4 cups chicken stock
- 8 cups cheesy mashed potatoes
- Oil, for deep-frying
Instructions
- Preheat the oven to 400 degrees F.
- Coat the turkey with the olive oil, season with salt and pepper and put into a roasting pan. Transfer to the oven and roast until warmed through. Let cool. Combine the celery, onion, sage leave and thyme in a stockpot and sweat in a little olive oil. Add the bread and the stock and cook for 10 minutes. Remove from the heat and cool. Transfer to a large bowl.
- Heat the oil in a deep-fryer.
- Dice the turkey and add, along with the mashed potatoes, to the stuffing bowl. Form the mixture into medium-sized balls and fry in the deep-fryer until golden brown. Drain on paper towels and serve on a serving platter.
Nutrition Facts
| Serving Size |
1 of 24 servings |
| Calories |
341 |
| Total Fat |
14 g |
| Saturated Fat |
3 g |
| Carbohydrates |
28 g |
| Dietary Fiber |
3 g |
| Sugar |
3 g |
| Protein |
26 g |
| Cholesterol |
63 mg |
| Sodium |
598 mg |
