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


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

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



  • 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


  • 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


  • 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

Nutritional Information

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