Combine stuffing with 1/4 - 1/2 cup of unsweetened plant milk. Start with 1/4 cup, and then add a tablespoon at a time until you get the proper consistency. You want the stuffing to stick together but not be too GOOPY!⁣⁣

Roll the Stuffing into small balls. Use a tablespoon in order to keep them uniform. Arrange the Stuffing on a baking sheet and put in the freezer, or fridge until they are cold and firm (but not totally frozen!)

Make sure your mashed potatoes are nice and cold too. Once the stuffing balls are firm, roll them into the mashed potatoes. Scoop out about 3 Tbsp worth of the potatoes, then make a flat pancake with the mash potatoes, put a stuffing ball in the middle and then fold over the stuffing ball so it’s completely surrounded by potatoes. You may need to keep your hands wet so the potatoes don’t stick.⁣⁣ If your potatoes are too wet, you can add some instant potato flakes to dry them out. Place the balls on a cookie sheet.

Put your cookie sheet full of balls in the fridge for 20-30 minutes so they firm up a bit. If you have room in your freezer you could put them in there for 10-15 minutes.

Add some neutral high smoke point oil to a deep pot for frying. Heat the oil to 350 F / 175 C.

While oil is heating up, prepare your dredge station. Fill a bowl with the flour, then another bowl with unsweetened plant milk and apple cider vinegar, whisk to incorporate. Then finally fill a third bowl with the breadcrumbs.

Roll the balls first in the flour, then vegan buttermilk, then breadcrumbs. Repeat back into the buttermilk and breadcrumbs to double dredge. Once oil is up to 350 F, add the balls carefully, don’t overcrowd the pot. Turn them as needed to brown all sides. Fry until golden brown and let them rest on a wire rack.

Once they are all fried, make sure you let them cool for a bit, they will burn your mouth! I know from experience! ⁣⁣

Dip those balls in gravy or cranberry and ENJOY!⁣⁣