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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Ingredients:
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 |
Directions:
1. For the Turkey Balls:
2. Preheat oven to 400 degrees F.
3. 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.
4. Heat the oil in a deep-fryer.
5. Dice the turkey and add along with the mash to the stuffing bowl. Form mixture into medium-sized balls and fry in hot oil until golden brown. Drain on paper towels and serve on a serving platter.
6. 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.
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