Fried Dressing Patties Recipes

DRESSING PATTIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet.
• Saute vegetables in butter until soft.
• Break up cornbread and the biscuits into a very large mixing bowl. Mix in the sauteed vegetables and seasonings to taste. Add lots of turkey broth until very moist and will hold it's shape when formed. Shape into patties and place on the prepared baking sheet. Bake at 350 degrees F (175 degrees C) until lightly browned.

FRIED DRESSING PATTIES

Steps:

• 1. Shape leftover dressing into patties. If dressing is moist, you won't need to add anything--they should shape right up easily. If they are too dry to hold together, beat in an egg or a little milk.
• 2. Coat the patties in flour. Heat butter or oil in a large skillet and add the patties, one at a time. Cook on one side over medium heat, about five or ten minutes. Turn patties once and cook on other side.
• 3. When golden brown, remove to a paper towel to drain. Serve plain or with leftover gravy.

LEFTOVER STUFFING PATTIES

Steps:

• Line a baking sheet with parchment paper. Place leftover stuffing in a mixing bowl. Stir in beaten egg until evenly combined.
• Scoop 1/2 cup of mixture up and form a patty. Place patty on the parchment lined baking sheet. Repeat 3 more times until you have 4 patties.
• Place baking sheet in the freezer and freeze for at least 1 hour.
• Heat oil in a large skillet over medium-high heat. Place patties in the skillet and cook, undisturbed, for 5 minutes. Carefully flip and cook 5 minutes more or until desired browning is achieved.

TURKEY AND DRESSING PATTIES WITH GRAVY

Steps:

• Mix together turkey, dressing, and enough gravy to hold mixture together. If needed add enough bread crumbs to be able to make patty shaped.
• In a medium sized skillet, heat oil until hot but not smoking.
• Shape turkey mixture into two patties.
• Add to skillet, fry until golden brown, about 5 minutes on each side.
• Remove to serving plate, add rest of warmed up gravy over patties.

HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING

Steps:

• Preheat oven to 425 for cornbread.
• Place stick of butter in bottom of roasting pan and place in oven to melt it (This will allow the cornbread to"fry" while it's baking).
• Mix up corn bread mix according to package instructions (Usually, this will be the addition of 2/3 cups sweet milk and 1 egg per package of mix.) (Cornbread can be baked ahead, which I usually do the night before).
• When done, use a knife and score through the cornbread to make very small cubes.
• (You should have enough to be able to enjoy a few cubes of this buttered delight while it's still hot).
• Brown sausage in dutch oven.
• Add onions, celery and mushrooms and the other half stick of butter if you need more oil.
• Saute til sausage is done and onion is translucent.
• Add about 3 cups of cornbread and sage.
• Let brown a bit.
• Add rest of cornbread and stir well.
• Turn dressing from dutch oven into the roaster pan.
• Drizzle with chicken broth til nice and moist (This is a personal taste thing).
• Bake at 350 for about an hour or until golden brown.
• This makes enough for 24 to 30 servings depending on appetites.
• Is wonderful left-over.
• Your guests will even want to take some home with them.
• Freezes well.
• (I don't salt during cooking. Just place salt and pepper shakers on the table for those who want more than what's already there).

DEEP-FRIED STUFFING

Steps:

• Combine flour, poultry seasoning, salt, and black pepper to taste in a shallow bowl. Beat eggs and milk together in a second shallow bowl until smooth. Mix bread crumbs, Parmesan cheese, and 1 teaspoon black pepper together in a third shallow bowl.
• Scoop stuffing, about 2 tablespoons per serving, and roll into a ball using your hands, forming about 12 balls. Dredge each ball through the flour mixture, shaking off any excess. Transfer each ball to the egg mixture and evenly coat. Roll each ball in the bread crumbs mixture until evenly coated. Set each stuffing ball on a plate and allow to sit for the coating to stick to the stuffing.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Carefully lower 4 to 5 stuffing balls into the hot oil and fry until golden brown on all sides, about 4 minutes; transfer to a paper towel-lined plate using a slotted spoon. Repeat with the remaining stuffing balls.