This recipe for leftover stuffing patties is the perfect way to use up the extra stuffing from your Thanksgiving meal. Make it breakfast with an egg on top.
- 2 cups Leftover stuffing or vinaigrette
- 2 Eggs lightly beaten or as needed
- ½ cups Flour, or as needed
- Frying oil
If your leftover stuffing or dressing has large chunks, gently chop into small pieces. Coarse pea-sized breadcrumbs should work well.
Add the lightly beaten eggs and flour. You may need to add an extra egg or another 1/4 cup to 1/2 cup of flour. The stuffing should hold together in a small ball when the consistency is correct. Keep adding ingredients (including more stuffing if needed) until the patties hold together. Every prank/dressing the recipe is different, so keep adding ingredients until the mixture can form a ball.
Next, take a small handful of the stuffing mixture, about 1/4 to 1/3 cup. Form a ball and then flatten it into a patty.
In a frying pan, pour 2 to 3 tablespoons of oil and heat over medium heat. Once the oil is hot enough, place a few patties in the pan. Once golden, turn them over gently and let the other side brown.
Remove the cooked and browned patties to a paper towel to drain. Serve hot.
• As the patties come out of the pan, I place them on a baking sheet in a 300ºF oven to keep them warm.
• Sometimes I place the formed patties (uncooked) in the freezer for 15-30 minutes to firm them up and hold them together while frying.
• The key is to start at the bottom of all measurements listed. Add ingredients until a ball of stuffing can form and hold its shape.