- 1 precooked 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 sage leaves
- 4 sprigs fresh thyme, leaves chopped
- 15 cups cubed bread
- 4 cups chicken stock
- 8 cups cheesy mash
- Oil, for deep-frying
DirectionsFor the Turkey Balls:
Preheat oven to 400 degrees F.
Coat turkey with oil, season with salt and pepper and put into a roasting pan. Transfer to the oven and roast until warmed through. Let cool. Combine all the vegetables and herbs 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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Adam Lucks, owner of Comet Cafe, in Milwaukee, WI.
Recipe courtesy of Rachael Ray