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Post-Thanksgiving Hors d'Oeuvres

Nathan Congleton / TODAY
Cook Time:
1 hr
Prep Time:
10 mins

Chef notes

Only having dressing one time during the Thanksgiving holiday is a sad state. This way, you can snack on delicious dressing bites for days after the holiday. They're perfect for enjoying during the game!

Technique tip: Using a melon scoop is an easy way to make your cornbread dressing balls.

Swap option: Instead of deep frying, you can always bake the bites.


Cornbread Dressing Balls
  • cups leftover cornbread dressing
  • 1/2 cup Monterey Jack cheese, shredded
  • 1 cup flour
  • 2 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 eggs
  • 2 tablespoons milk
  • 2 cups panko breadcrumbs
  • Oil, for frying
Cranberry Dip
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 cup cranberry sauce


For the dressing balls:

In a bowl, combine the cornbread dressing and the cheese and mix to combine.

Scoop into 1½-inch balls and roll in your hands to make them smooth.

For the coating:


In a small bowl, combine the flour, poultry seasoning, salt and pepper.


Beat eggs and milk together in a second bowl.


Add the panko breadcrumbs in a third bowl.

To assemble:


Dredge each ball through the flour mixture and shake off any excess.


Transfer each dressing ball to the egg mixture and evenly coat.


Roll each ball in the panko until evenly coated.


Set each stuffing ball on a plate and allow to sit for a few minutes to allow the coating to stick.

To cook:

Heat oil in a deep fryer or large saucepan to 375°F.

Working batches of 4 or 5, carefully place the cornbread dressing balls in the oil and fry until all sides are golden brown. Remove to a paper towel lined plate to drain. Continue until all the dressing balls are fried. Keep in a 250°F oven to keep warm until serving.

For the cranberry dip:

In a small bowl, combine all ingredients and stir to mix well.

To serve:

Serve the dressing balls with cranberry dip on the side.