Turkey Balls

Total Time:
55 min
15 min
15 min
25 min

2 dozen

  • 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
  • Special equipment: a deep-fryer

  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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