- Canola oil, for shallow frying
- 1 large minced onion
- 1 tablespoon minced ginger
- 1 tablespoon fresh minced thyme
- 1 tablespoon fresh minced sage
- 2 tablespoons fresh minced flat leaf parsley
- 2 tablespoons fresh minced cilantro
- 1 quart turkey stock (mire poix, thyme, garlic, Turkey carcass and wings, cold water, black peppercorns, bay leaf: simmered for at least 3 hours), strained
- 1 cup shredded white meat
- 1 cup shredded dark meat
- 2 cups leftover stuffing
- 1 cup blanched corn
- 4 eggs, lightly beaten
- 1/2 cup shredded Parmigiano-Reggiano
- Salt and pepper, to taste
In a small stock pot coated lightly with oil, saute the onions and ginger until soft, about 2 to 3 minutes. Season. Add thyme, sage, parsley, cilantro and stock. Bring to a simmer and reduce by only 10 percent. Add the meat and check for seasoning. Keep very hot in a soup tureen.
For the fritters, mix the stuffing (If large pieces, chop up a bit.), corn, eggs and cheese. Heat a cast iron pan or other heavy bottomed pan with 1-inch of oil to about 350 degrees. Gently drop a heaping tablespoon of the mixture into the oil. When brown, about 2 to 3 minutes, flip over. Drain on paper towels and season with a little salt.
PLATING Place fritters in individual warm soup plates. At the table, ladle the broth in the bowl. Enjoy.
BEVERAGE Whatever leftover wines one has from Thanksgiving, like gamay or chardonnay