Crunchy Stuffing Bites


Crunchy Stuffing Bites

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Don't know what to do with your extra stuffing? We've got you!

We have found a way to make those Thanksgiving leftovers even better! Meet our Crunchy Stuffing Bites — We have combined our favorites, stuffing, and cranberry sauce, for the most delicious appetizer or snack.

We used leftover Spinach Stuffing to make this recipe, but you can use whatever stuffing you make for the holiday. And of course, this doesn’t have to be done with leftovers! They make for a delish pre-dinner appetizer at your Friendsgiving.

WOT we love about this recipe: It can be made ahead and then refrigerated until you’re ready to heat and eat.

Serve these Crunchy Stuffing Bites with your favorite cranberry sauce and watch them disappear. And if you love a little heat to your cranberry sauce, you have to try Chef Ming Tsai’s Ginger-Cranberry Chutney.

Crunchy Stuffing Bites


  • 2 cups leftover stuffing, chilled
  • 3 eggs, beaten
  • 1-½ cups panko
  • ¾ cup of your favorite prepared cranberry sauce
  • canola oil


  • In a deep-frying pan, heat the canola oil to 350 degrees or until the oil bubbles when the top part of a wooden spoon handle is inserted into the oil. You need about ½ inch of oil in the pan for frying the bites.
  • While the oil is heating, beat the two eggs in a small bowl and set aside. Add the panko to another bowl and set aside.
  • Roll stuffing into tablespoon-sized balls, dip into the egg, and then roll in panko. Carefully add the bites into the frying pan, working in batches of six, and cook for about 3 minutes per side. When nice and golden, remove from the frying pan with a slotted spoon and place on a paper towel. Repeat until finished.
  • Plate the stuffing bites and serve with a side of your favorite prepared cranberry sauce.  
  • *If frying the bites ahead of time and then refrigerating them, reheat them in a 375-degree oven on a sheet pan for 10-15 minutes.
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If you are looking for more Thanksgiving appetizer recipes, check out our 6 Light Appetizer Ideas.



Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook! 


Photos by Lorianne DeVita


by Camila Alves McConaughey