Delicious Turkey Soup with Deep-Fried Stuffing Balls Recipe

Heat a slow cooker on High until hot. Stir in butter followed by carrots celery onion garlic salt and pepper. Cook stirring occasionally until golden 6 to 8 minutes.

Stir the turkey carcass chicken broth thyme sage and bay leaf into the slow cooker. Reduce the heat to Low cover and cook until turkey meat is falling off the bones about 6 hours.

While the soup is cooking make the stuffing balls. Roll the leftover stuffing into 2-inch balls. Place bread crumbs into a shallow dish and coat balls evenly in bread crumbs.

Heat vegetable oil in a deep pan to 350 degrees F (175 degrees C).

Fry stuffing balls in the hot oil until evenly browned about 3 minutes. Remove stuffing balls with a slotted spoon and drain on paper towels. Set aside.

Discard the turkey bones from the soup. Serve with two stuffing balls in each bowl.