Vegan Stuffing Balls
Updated: Nov 20
A great way to use your Holiday leftovers! Or if if it's not even close to a Holiday, a great appetizer any time of the year!
That’s right, I took some stuffing, wrapped it in some mashed taters, then dredged in flour, vegan buttermilk and breadcrumbs, and finally deep fried ‘em ‘til golden brown! Dip them in some gravy and you got a humdinger of an appetizer that will easily turn into the main course! Seriously these things were so dang good, we polished off about 24 of ‘em (we might’ve had some help from our friends next door). You can also dip ‘em in some cranberry sauce for a sweet and savory experience. Either way make sure you dip your balls in something!
One note, make sure your stuffing and mashed potatoes are COLD before you start rolling them into balls. Otherwise, it's nearly impossible. Leave them in the fridge overnight. You could even put them in the freezer for 15 minutes to let them firm up.
You basically want to scoop out about 1 Tbsp worth of the stuffing mixture, and then use about 3 Tbsp worth of mashed potatoes to wrap around the stuffing ball. Then we'll just coat them in some flour, vegan buttermilk and breadcrumbs. I recommend only adding a bit of breadcrumbs to the bowl at a time, since they can get clumpy. This way you can add fresh breadcrumbs with no clumps as you go.
And yes, you can Air Fry these! Just spray them with some cooking spray and air fry at 350 for 5-6 minutes, then spray and flip them, and repeat that process until they are cooked to your liking!
If you are looking for recipes for Stuffing, Mashed Potatoes or Gravy, check out THIS RECIPE for my Vegan Moist Maker!
Here's a Handy Dandy Video too!
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Stuffing Balls Method
Makes about 18 balls
36 oz. Cold Mashed Potatoes
12 oz. Cold Stuffing
1/4 -1/2 cup unsweetened plant milk
1 cup flour
2 cups bread crumbs (more as needed)
1 cup unsweetened plant milk
1 Tbsp apple cider vinegar
Neutral Oil for frying
Combine stuffing with 1/4 - 1/2 cup of unsweetened plant milk. Start with 1/4 cup, and then add a tablespoon at a time until you get the proper consistency. You want the stuffing to stick together but not be too GOOPY!
Roll the Stuffing into small balls. Use a tablespoon in order to keep them uniform. Arrange the Stuffing on a baking sheet and put in the freezer, or fridge until they are cold and firm (but not totally frozen!)
Make sure your mashed potatoes are nice and cold too. Once the stuffing balls are firm, roll them into the mashed potatoes. Scoop out about 3 Tbsp worth of the potatoes, then make a flat pancake with the mash potatoes, put a stuffing ball in the middle and then fold over the stuffing ball so it’s completely surrounded by potatoes. You may need to keep your hands wet so the potatoes don’t stick. If your potatoes are too wet, you can add some instant potato flakes to dry them out. Place the balls on a cookie sheet.
Put your cookie sheet full of balls in the fridge for 20-30 minutes so they firm up a bit. If you have room in your freezer you could put them in there for 10-15 minutes.
Add some neutral high smoke point oil to a deep pot for frying. Heat the oil to 350 F / 175 C.
While oil is heating up, prepare your dredge station. Fill a bowl with the flour, then another bowl with unsweetened plant milk and apple cider vinegar, whisk to incorporate. Then finally fill a third bowl with the breadcrumbs.
Roll the balls first in the flour, then vegan buttermilk, then breadcrumbs. Repeat back into the buttermilk and breadcrumbs to double dredge. Once oil is up to 350 F, add the balls carefully, don’t overcrowd the pot. Turn them as needed to brown all sides. Fry until golden brown and let them rest on a wire rack.
Once they are all fried, make sure you let them cool for a bit, they will burn your mouth! I know from experience!
Dip those balls in gravy or cranberry and ENJOY!