There's a Chekhovian theatrical trope that asserts that if a gun is introduced in the first act, it's got to go off by the third. The culinary corollary: if you're employing hot, bubbling oil to cook your Thanksgiving turkey and there are any other technically edible substances around, you've gotta end up deep frying most of them. Just embrace your destiny.
Behold the Stuffpuppy - an orb of textural pleasures progressing inward from crunch to sponge to pillow. It's the turducken of the sides world: a cloud-soft core of buttery mashed potatoes, swaddled in savory stuffing (or dressing - your call), crusted in crushed potato chips and fried to sublimity. To bite into one is to gaze upon the naked face of Thanksgiving and tremble in ecstasy.
Plus it's really, really, REALLY fun to throw random stuff in the fryer.
After working through a few rigorous trial rounds, we finally nailed a formula to maintain consistent textural integrity and ensure maximum deliciousness. We did this for science. Science and the betterment of mankind. And also corn whiskey.
Leftover mashed potatoes
Heat oil to 325°, maintaining the rigorous standards of safety that you have been employing all along with your turkey frying.
Roll room-temperature balls of mashed potatoes to roughly 1" in diameter. Lightly beat an egg and stir into stuffing to act as a binder. Form a layer of stuffing around the mashed potatoes, roll the ball in crushed potato chips and place in the fryer basket, making sure the edges of individual balls do not touch.
Carefully lower the basket into oil and cook for 3 minutes. Slowly remove from oil, drain, serve with a side of cranberry sauce and ascend to Thanksgiving immortality.
*Note – a commenter asked why the insides look pink. It's because my mashed potatoes were made from Blue Peruvian and Yukon Gold taters.
Need more Thanksgiving tips? We've got you covered: Thanksgiving is coming; refrain from freaking out
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