Turkey balls

  • 1 turkey breast, or precooked turkey
  • 1/4 tbsp olive oil, plus more for sweating vegetables
  • Salt and freshly ground black pepper
  • 100g diced celery
  • 100g diced onion
  • 4 tbsp minced sage leaves
  • 4 sprigs fresh thyme, leaves chopped
  • 750g cubed bread
  • 950ml chicken stock
  • 1.8kg cooked potatoes, mashed
  • 110g cheese, grated
  • 360ml beer
  • 150g plain flour
  • Oil, for deep-frying

Serves: 24 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 dice.

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 the diced turkey 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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