Rachael Ray: John McLemore Deep-Fried Stuffing Balls

Rachael Ray: John McLemore’s Deep Fried Stuffing Balls

John McLemore joined Rachael Ray as part of her Deep Fried Thanksgiving episode, and brought with him some delicious fried recipes. Yeah, we know fried food isn’t exactly figure friendly, but come on, it’s Thanksgiving! Plus, everything in moderation right? Just try not to eat John’s entire batch of Deep Fried Stuffing Balls. He explained that he actually used Rachael’s stuffing recipe for his fried stuffing balls, but really you can use whatever stuffing you want! Go ahead, take a bite into one of these and try not to smile!

To get the recipe for these indulgent deep-fried stuffing balls, click next page.

Rachael Ray: John McLemore Deep Fried Stuffing Balls Recipe Ingredients

• 1 stick butter – divided
• 1 large onion – chopped
• 2 large fresh bay leaves
• salt and pepper
• 1 tbsp poultry seasoning
• 2 eggs
• toothpicks – for serving
• peanut or canola oil – for frying
• 5-6 ribs celery from the heart (about 2 C) – chopped
• 2 large crisp apples – left unpeeled, diced
• 1/2 C loosely packed herbs (parsley, rosemary, save, thyme) – finely chopped
• 6 C homemade croutons of stale bread or 1 bag stuffing cubes, sage-and-onion flavored or traditional Pepperidge Farm brand
• 1 qt chicken or turkey stock
• 1 lb sliced bacon

John McLemore: Rachael Ray Deep Fried Stuffing Balls Recipe Directions

1. Heat peanut or canola oil in a fryer or Dutch oven to 375 degrees
2. Preheat oven to 375 degrees
3. Melt 6 tbsp butter in a large skillet over mediu heat
4. When butter begins to foam, add the onion, celery, apples, herbs, bay, and salt and pepper, then cook to soften for 10-12 minutes
5. Add the cubed bread, season with poultry seasoning, then moisten with the stock and stir to absorb
6. Butter a casserole dish with 1/2 tbsp of the rest of the butter and fil lthe pan with stuffing
7. Use the rest of the butter to dot the top
8. Roast the stuffing for 30-40 minutes until crispy at the edges
9. Once stuffing has cooled down, mix in 2 eggs and shape into golf ball-sized portions
10. Wrap each stuffing ball in bacon and secure with a toothpick
11. Fry for 3-4 minutes until bacon is golden brown
12. Remove from the oil and drain on paper towels