Ingredients

• 1 pre-cooked turkey breast (recommended: Ruford)
• 1/4 tablespoon olive oil, plus more for sweating vegetables
• Salt and freshly ground black pepper
• 1 cup diced celery
• 1 cup diced onion
• 1/4 cup minced fresh sage leaves
• 4 sprigs fresh thyme, leaves chopped
• 15 cups cubed bread
• 4 cups chicken stock
• 8 cups cheesy mashed potatoes
• Oil, for deep-frying

Instructions

1. Special equipment: A deep-fryer
2. Preheat the oven to 400 degrees F.
3. Coat the turkey with the olive oil, season with salt and pepper and put into a roasting pan. Transfer to the oven and roast until warmed through. Let cool. Combine the celery, onion, sage leave and thyme in a stockpot and sweat in a little olive oil. Add the bread and the stock and cook for 10 minutes. Remove from the heat and cool. Transfer to a large bowl.
4. Heat the oil in a deep-fryer.
5. Dice the turkey and add, along with the mashed potatoes, to the stuffing bowl. Form the mixture into medium-sized balls and fry in the deep-fryer until golden brown. Drain on paper towels and serve on a serving platter.