Leftover Stuffing Patties

If your leftover stuffing or dressing has big chunks, gently chop into smaller pieces. Coarse crumb to pea-sized should work well.

Add slightly 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 necessary) until patties hold together. Every stuffing/dressing 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 into a ball and then flatten into a patty.

In a skillet, pour 2 to 3 tablespoons of oil and heat over medium. Once oil is hot enough, place a couple patties into the skillet. Once browned, gently flip and allow the other side to brown.

Remove the cooked and browned patties to a paper towel to drain. Serve warm.

Notes:
• As the patties come out of the skillet, I place them on a baking sheet in a 300ºF oven to keep warm.
• Sometimes I will place the formed (uncooked) patties in the freezer for 15–30 minutes in order to firm up and hold together during the fry.
• The key is to start on the low side of all the listed measurements. Add ingredients until a ball of stuffing can be formed and hold its shape.