Turkey soup with corn stuffing fritters

WONDERING WHAT TO DO WITH THAT TURKEY? THE SOUP IS GOOD BUT THE FRITTERS ARE REALLY GREAT

• Ready In: 4 hrs
• Serves: 4

Ingredients

•  canola oil, for shallow frying
• 1  large  minced onion
• 1  tablespoon  minced ginger
• 1  tablespoon  fresh minced thyme
• 1  tablespoon  fresh minced sage
• 2  tablespoons  fresh minced flat leaf parsley
• 2  tablespoons  fresh minced cilantro
• 1  quart turkey broth, strained (mire poix, thyme, garlic, Turkey carcass and wings, cold water, black peppercorns, bay leaf; simmere)
• 1  cup  shredded white turkey meat
• 1  cup  shredded  dark turkey meat
• 2  cups  leftover prepared stuffing
• 1  cup  blanched corn
• 4  eggs, lightly beaten
• 1⁄2 cup  shredded parmigiano-reggiano cheese
•  salt and pepper, to taste

Directions

1. in a small stock pot coated lightly with oil, saute the onions and ginger until soft, about 2 to 3 minutes.
2. Season.
3. Add thyme, sage, parsley, cilantro and stock.
4. Bring to a simmer and reduce by only 10 percent.
5. Add the meat and check for seasoning.
6. For the fritters, mix the stuffing (If large pieces, chop up a bit.), corn, eggs and cheese.
7. Heat a cast iron pan or other heavy bottomed pan with 1-inch of oil to about 350 degrees.
8. Gently drop a heaping tablespoon of the mixture into the oil.
9. When brown, about 2 to 3 minutes, flip over.
10. Drain on paper towels and season with a little salt.