Fried Stuffing Nibbles With Cranberry Pesto
- 6 cups leftover stuffing
- 2 eggs
- 2 teaspoons milk
- 1 cup seasoned fine bread crumbs
- 1 cup leftover cranberry sauce
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup walnuts
- oil for frying
Put leftover stuffing onto a work surface and firmly pat about 1 inch thick layer, then cut into bite-sized cube shapes, set aside.
In a small bowl, add the eggs and milk and whisk until blended well.
In a separate small bowl, put the bread crumbs.
Coat each individual stuffing cube by dipping first in the egg/milk mixture, then dredge in the bread crumbs, making sure they are covered well; then set on platter while you prepare the pesto.
To prepare pesto: Put cranberry sauce, pepper and walnuts in food processor and pulse until almost smooth, then spoon out into a small bowl and set aside.
To prepare stuffing nibbles: In a deep heavy skillet or fryer, preheat oil to 350 degrees. Pour enough oil in so you have about 1/2 to 3/4 inch deep layer.
When oil is at 350 degrees, gently add several stuffing cubes in and fry until golden brown, about 4 to 5 minutes.
Remove each one to drain on a paper towel covered cooling rack. Sprinkle with salt while still hot from the fryer if desired.
Serve with the cranberry pesto as a dip.
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