Recipe by Guy Fieri
- 1 turkey breast, or precooked turkey
- 1/4 tbsp olive oil, plus more for sweating vegetables
- Salt and freshly ground black pepper
- 100g celery
- 100g onion
- 4 tbsp minced sage leaves
- 4 sprigs fresh thyme, leaves
- 750g cubed bread
- 950ml chicken stock
- 1.8kg cooked potatoes,
- 110g cheese,
- 360ml beer
- 150g plain flour
- Oil, for deep-frying
How to make Turkey balls
1) Preheat the oven to 200/Gas 6. Coat the turkey breast with oil, season with salt and pepper and put into a roasting pan. Transfer to the oven and roast until cooked. Set aside and allow to cool, then.
2) Combine the celery, onion, sage and thyme in a stockpot and sweat in a little olive oil. Add the bread and the stock and cook for 10 minutes. Remove from the heat and cool. Transfer the stuffing to a large bowl.
3) Combine the potatoes and cheese and add to the stuffing bowl. Add theturkey and mix well together. In a second bowl, combine the beer and flour and season with salt and pepper, mix well to form a beer batter.
4) Heat the oil in a deep-fryer. Form the turkey mixture into medium-size balls, dip into the beer batter and then fry in hot oil until golden brown. Drain on paper towels and serve on a serving platter.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.
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