Recipe courtesy of Adam Lucks
Turkey Balls
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 341
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 28
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 26
- Cholesterol
- 63
- Sodium
- 598
- Total: 55 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 25 min
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
Directions
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.