• Rustic Rye, 2 cups of crumbs
• 2 cups stuffing, broken up if chunky
• ¾ cups turkey, finely chopped
• ¾ cup finely grated parmesan cheese
• 3 tablespoon chopped parsley
• 4 -5 cups cold mash potatoes
• 1 cup flour
• 1 large egg. lightly beaten
• 1½ - 2 cups of gravy for dipping

• Preparation: Line two baking sheets with parchment paper.
• In a large bowl, combine stuffing, turkey, parmesan cheese, and parsley.
• Mix until well blended.Using your hands, form 1½ inch balls and place on parchment lined baking sheet.
• Continue forming remaining balls.
• Place balls on baking sheet and transfer to the freezer and let set for 30 minutes (this step isn’t necessary but it does making forming the mash potatoes around it easier).
• Set up an assembly line that includes four bowls lined in a row.
• Fill the first bowl with mashed potatoes, the second bowl with flour, the third bowl with the lightly beaten egg and the fourth bowl with panko crumbs.
• Remove stuffing balls from freezer and wrap about 4 tablespoons of mash potato around it.
• Make sure you are working with cold mash potatoes for easy handling.
• Gently roll ball in flour and then transfer it to the egg bowl.
• Using your hands or a fork, roll the ball around to cover it in egg.
• Finally dip and cover the ball in panko crumbs.
• Place ball on parchment lined baking sheet and continue forming the remaining balls.
• Fill a pan with enough to submerge the Leftover balls.
• Heat oil to 365 degrees F. Line a baking sheet with paper towels.
• Working in batches, drop 2-3 balls into the oil and fry until balls are golden brown, about 3-4 minutes.
• Remove with a slotted spoon and transfer to paper-towel-lined parchment baking sheet to drain.
• Continue deep frying remaining balls Adjust heat as needed to keep oil at a consistent 365 degrees F. Serve immediately with gravy.
• Optional: garnish balls with parsley, additional finely grated parmesan cheese and red pepper flakes