Deep Fried Turkey Bites 4 c. cornbread dressing 3 c. turkey 2 eggs chicken broth as needed oil for frying
First, chop the turkey into small pieces. Add it to the dressing. Mix well. Whisk the eggs and then pour onto the turkey and dressing mixture. Mix well until it has a sticky texture. If the mixture is too dry, try adding a small amount of chicken broth. I would suggest only a few tablespoons at a time, so you don’t end up with the mix too wet. Using a scoop, spoon out portions of the mixture and roll by hand. Set aside on a tray and continue until all of the balls are formed. Get your oil heating now so it can get super hot. Once your oil is hot, place several of the balls in the oil to fry. I heat mine on high since I am just flash frying the already cooked food. As they begin to brown, flip over so they brown evenly. This will go extremely fast. No more than about a minute per side. Remove to a lined plate to cool and drain any excess grease. Serve warm with gravy and cranberry sauce for dipping.
Cranberry BBQ Sauce
1 TB olive oil
1 jar (250ml) cranberry sauce (alternative use 1 pkg frozen cranberries cooked for 10 minutes in 1/3 c sugar)
1/2 c ketchup
1/3 c hot sauce
1 TB apple cider vinegar
1 tsp Worcestershire sauce
1 tsp soy sauce
Add the cranberry sauce, ketchup, hot sauce, vinegar, Worcestershire sauce, and soy sauce and a pinch of black pepper. Bring to a boil and reduce the heat and simmer for 10 to 15 minutes until it reaches the desired thickness.
Once cooled slightly, puree with a hand blender. Pass through sieve and serve with the grilled turkey.