Valerie Bertinelli’s Leftover Stuffing Croquettes | Food Network

Cook along with Valerie as she revamps leftover stuffing into a delicious and decadent appetizer with warm crispy bites and a cheesy surprise in the middle!
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Leftover Stuffing Croquettes
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 30 min
Active: 30 min
Yield: 10 to 12 croquettes

Ingredients

Vegetable oil, for frying
3 cups leftover stuffing, preferably sausage, such as Valerie’s Cranberry-Walnut Stuffing
1 large egg
Kosher salt
1/2 cup all-purpose flour
3/4 cup panko
3 ounces mozzarella, cut into 1/2-inch cubes
Nonstick cooking spray
Leftover gravy or mustard, for serving

Directions

Special equipment: a deep-fry thermometer

Pour enough oil into a large Dutch oven to fill the pan about 3 inches deep. Heat over medium heat until a deep-fry thermometer inserted in the oil reaches 325 degrees F. Line a rimmed baking sheet with parchment paper, line a second rimmed baking sheet or plate with paper towels and set a cooling rack inside a third rimmed baking sheet. Preheat the oven to 200 degrees F.

Place the stuffing in a food processor fitted with the blade attachment. Pulse until slightly broken up but still with chunks, 4 to 5 times.

Scrape the stuffing into a large bowl. Whisk the egg and 1/2 teaspoon salt in a small bowl. Stir the egg mixture into the stuffing with a f ork. Add the flour and use a rubber spatula or your hands to incorporate it until no streaks remain.

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Place the panko in a shallow baking dish. Use a 2-tablespoon cookie scoop to scoop out a portion of the stuffing mixture. Flatten the scoop slightly with your hands, then place a cube of mozzarella in the center. Bring the stuffing up over the cheese to enclose it; if the mixture sticks to your hands, spray them with a little cooking spray. Form the croquette into a football shape. Roll the croquette in the panko, pressing slightly to adhere. Place on the parchment-lined baking sheet. Repeat with the remaining stuffing and mozzarella; you should get 10 to 12 croquettes.

Use a spider to gently lower half of the croquettes into the hot oil, making sure not to overcrowd the Dutch oven. Fry until golden brown, 2 to 3 minutes. Transfer to the paper towel-lined baking sheet and sprinkle with salt. Let the croquettes drain for a minute, then transfer them to the baking sheet with the wire rack and keep warm in the oven until ready to serve. Bring the oil back to 325 degrees F, then repeat with the remaining croquettes.

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Serve the croquettes on a platter with leftover gravy or mustard.

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Valerie Bertinelli’s Leftover Stuffing Croquettes | Food Network
https://www.youtube.com/watch?v=DzULJMJJYX4

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