This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Deep-Fried Thanksgiving Stuffing Balls

“I love Rachael’s Apple and Onion Stuffing, so I start with that!”


  • Peanut or canola oil, for frying
  • 1 stick butter, divided
  • 5 to 6 ribs celery from the heart, about 2 cups, chopped
  • 1 large onion, chopped
  • 2 large crisp apples, such as Pink Lady, Honeycrisp or Macoun, left unpeeled and diced
  • 2 large fresh bay leaves
  • 1/2 cup loosely packed herbs such as fresh parsley, sage, rosemary and thyme, finely chopped
  • Salt and pepper
  • 6 cups homemade croutons of stale bread or 1 bag stuffing cubes, sage-and-onion flavored or traditional Pepperidge Farm brand
  • 1 tablespoon poultry seasoning
  • 1 quart chicken or turkey stock
  • 2 eggs
  • 1 pound sliced bacon
  • Toothpicks, for serving


Serves: 10-12 as a snack


Heat peanut or canola oil in a fryer or a Dutch oven to 375°F. Preheat oven to 375°F.

Melt 6 tablespoons butter in a large skillet over medium heat. When butter foams, add the celery, onion, apples, bay, herbs, salt and pepper, and cook to soften 10-12 minutes. Add cubed bread, season with poultry seasoning and moisten with stock; stir to absorb.

Butter a casserole dish with 1/2 tablespoon of the remaining butter and fill pan with stuffing. Use the rest of the butter to dot top. Roast the stuffing 30-40 minutes until crispy at the edges.

Once stuffing has cooled, mix in 2 eggs and form/shape into golf-ball-sized portions. Wrap each stuffing ball in bacon and secure with a toothpick. Fry for 3-4 minutes until bacon is golden brown. Remove from oil and drain on paper towels.

More Info