Stuffing Croquettes with Bread Sauce

Bread sauce and stuffing croquettes

  • serves 6
  • Easy

Check out our epic croquettes with leftover bread sauce and stuffing. These crispy balls are easy to make and perfect at keeping a hungry crowd happy over the festive season

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Make these stuffing croquettes, then check out our sage and onion stuffing, chestnut stuffing, pork stuffing and more Christmas stuffing recipes.

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

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Ingredients

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

BREAD SAUCE

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

Method

  • 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 leftover recipes here...

Brussels Sprout Salad Recipe

Nutritional Information

  • Kcals 533
  • Fat 33g
  • Saturates 12.4g
  • Carbs 45.4g
  • Sugars 8.6g
  • Fibre 1.8g
  • Protein 12.6g
  • Salt 1g
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