Thanksgiving “Leftover” Fritters, with Cranberry Vinaigrette

Executive Chef Brian Feirstein, Cask 63 (brand new restaurant opening December 1st)

12 servings

INGREDIENTS

• 1 lb. Leftover Turkey Meat, cut into ½ inch chunks
• 3 C Stuffing
• ¼ C Cranberry Sauce
• 2 Tbsp. Olive Oil
• 1 Tbsp. Balsamic Vinegar
• 1 C Flour
• 1 C Panko (Japanese bread crumbs)
• 4 Eggs
• Salt and pepper, to taste

PREPARATION

Allow leftover stuffing to cool/warm to room temperature. Portion into ¼ cup balls.  In the palm of your hand, flatten the balls into a patty.  Place one piece of leftover turkey into the center of the stuffing patty.  Fold the stuffing around the turkey meat and re-form into a ball.  Place the stuffing balls into the refrigerator and chill for 1 hour.  Mix the cranberry sauce and balsamic vinegar in a small mixing bowl.  Whisk in olive oil to emulsify.  Reserve for service.  Set up a breading station by placing three bowls or baking dishes side by side.  Place flour in the first bowl, cracked and whisked eggs in the second bowl and the bread crumbs in the third bowl.  Season each component lightly with salt and pepper.  Remove the chilled stuffing from the refrigerator.  Roll the fritters first in the flour, then into the eggs and finally into the bread crumbs to coat completely.  Fry at 350 degrees in a deep fryer or a pot of vegetable oil over medium high heat.  Serve immediately with the cranberry vinaigrette.  Alternatively the fritters may be frozen to use as a great hors d’ourve for Christmas.