Stuffing Fritters with Cranberry Jalapeno sauce - VeryVera

Stuffing Fritters with Cranberry Jalapeno sauce

  • Prep Time: 30m
  • Cook Time: 15m
  • Total Time: 45m


Cranberry-Jalapeno Sauce

  • 1/2 c leftover cranberry sauce
  • 1 tsp. apple cider vinegar
  • 1 tsp. Runamok Maple syrup
  • 1 to 2 medium jalapeños (seeded, trimmed, and finely chopped)

Sour Cream and Lime Sauce

  • 1/2 c sour cream
  • 1/4 c finely chopped fresh cilantro or flat-leaf parsley leaves
  • Finely grated zest of 1 large or 2 small limes
  • Juice of 1 large or 2 small limes
  • 1/2 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper


  • 1 1/4 c all-purpose flour
  • 3 tsp. ground cumin, divided
  • 2 tsp. chili powder
  • 3 tsp. kosher salt, divided, plus more as needed
  • 1/2 tsp. freshly ground black pepper
  • 2 large eggs
  • 3/4 c fine breadcrumbs
  • 3/4 c panko breadcrumbs
  • 2 c leftover Cornbread and Sage Dressing from VeryVera Cookbook
  • 4 cloves garlic, minced
  • 6 tbsp. olive oil or vegetable oil


Cranberry-jalapeño sauce

  1. Place the cranberry sauce, vinegar, syrup, and jalapeños in a small bowl and stir until completely combined. The sauce will not be completely smooth. Cover and set aside.

Sour cream and lime sauce

  1. Combine all the ingredients in a small bowl. Cover and refrigerate until ready to serve.


  1. Set up 3 shallow bowls side by side on a work surface. Place the flour, 1 tsp of the cumin, chili powder, 1 tsp of the salt, and pepper in the first bowl and stir to combine. Break the eggs into the second bowl, add 1 tsp of the salt, and whisk to fully combine. Place the breadcrumbs, panko, and remaining 1 tsp salt in the third bowl and stir to combine.
  2. If your stuffing has pieces that are larger than 1/2 inch, coarsely chop first.
  3. Place the stuffing in a large bowl, add the garlic and remaining 2 tsp cumin, and stir until most of the bread is broken apart and has become a paste. The mixture should be a sticky, thick paste and should stick together with ease.
  4. If the mixture does not stick together when patted very lightly in the palm of your hand, mix in 1 Tbsp of the flour mixture at a time until it reaches the right consistency. If the mixture is dry, crumbles, or has big chunks of bread that won\'t come apart, mix in 1 Tbsp of the egg mixture at a time until it reaches the right consistency.
  5. Line a large plate with 2 to 3 layers of paper towels and set aside. Line a rimmed baking sheet with parchment paper and place it beside the 3 bowls.
  6. Shape the stuffing mixture into 14 to 16 (2- Tbsp) lumpy balls. Place them on one side of the prepared baking sheet, making sure they do not touch.
  7. Place 1 of the balls in the flour mixture and turn to coat, patting it into a patty about 2 inches wide and 1/2 inch thick.
  8. Place the patty in the egg mixture, turn to coat, and then place it into the breadcrumb mixture, turning to coat completely.
  9. Place the coated fritter on the clean side of the baking sheet. Repeat with the remaining stuffing balls.
  10. Heat the oil in a 12-14 inch skillet over medium- high heat until shimmering. Using a ladle or kitchen spider, carefully place 4 patties into the oil, making sure they are not crowded or touching. Cook until the bottoms are a deep golden-brown, about 1 minute. Carefully flip the fritters until the second side is deep golden-brown, about 45 seconds.
  11. Transfer to the prepared plate, and sprinkle with additional salt if desired.
  12. Repeat with frying remaining fritters. Serve immediately with the sauces — these fritters are best hot out of the pan.