Make these stuffing croquettes, then check out our sage and onion stuffing, chestnut stuffing, pork stuffing and more Christmas trimmings recipes. Also try our bread sauce for a classic Christmas dinner accompaniment.

To make this recipe, use 650g of left-over bread sauce or make it using the recipe below.


  • 200g cooked stuffing, crumbled
  • 50g plain flour, seasoned
  • 2 eggs, beaten
  • 100g panko breadcrumbs
  • 2 tbsp cranberry sauce
  • 2 tbsp chilli jam
  • for deep-frying vegetable oil


  • 1 onion, peeled
  • 6 cloves
  • 2 bay leaves
  • 6 black peppercorns
  • a good grating nutmeg
  • 2 cloves garlic, peeled
  • 400ml whole milk
  • 100ml double cream
  • 150g white breadcrumbs
  • 2 tbsp butter


  • STEP 1

    To make the bread sauce, stud the onion with the cloves and put in a pan with the bay, peppercorns, nutmeg, garlic, milk and cream. Bring very slowly to a simmer, remove from the heat, cover and leave to infuse for 1 hour. Strain the milk into a new pan and add the breadcrumbs, butter and lots of seasoning. Simmer very gently, stirring regularly, for 20 minutes until very thick. Pour into a container, cover and cool. Stir through the crumbled stuffing, then chill completely.

  • STEP 2

    Put the flour, egg and breadcrumbs into separate shallow bowls. Take a heaped tbsp of the bread sauce and, using slightly wet hands, shape into the size of a golf ball. Roll in the seasoned flour, then into the beaten egg, then coat well in the breadcrumbs. Repeat with the remaining mixture.

  • STEP 3

    Mix together the cranberry sauce and chilli jam in a bowl to make a dipping sauce.

  • STEP 4

    Fill a pan no more than ⅓ full with the oil and heat to 180C or until a cube of bread browns in 30 seconds. Fry the balls for 2-3 minutes, in batches, until golden and crisp, then drain well on kitchen paper, season with flaky sea salt and keep warm in a low oven while you fry the rest. Serve with the sauce.

Check out our best Christmas leftovers recipes

Brussels Sprout Salad Recipe

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