8 cups of leftover stuffing
2 tablespoons of ground flaxseed mixed with 6 tablespoons of water
1 tablespoon baking powder
1/2 cup panko
Oil for pan frying
Place stuffing and flaxseed/water mixture in a food processor and pulse until the mixture starts to stick together. Move the stuffing to a large bowl and mix in baking powder. Place the panko in a shallow bowl. Heat a skillet over medium heat and cover the bottom of the pan with oil. Using a 1/4 cup scoop, measure out the stuffing mixture, creating a ball and roll it in the panko crumbs. Place the balls into the hot oil and cook over medium heat, turning when the bottom becomes brown. Line a casserole dish with parchment paper and move the croquettes to the dish when they are browned on all sides. Place in the oven at 350 degrees and cook for 15 minutes.
This is the perfect dish to make with leftovers. Serve on a bed of mashed potatoes and pour gravy on top.