Cheesy Stuffing Balls

  • 1 6-ounce box stuffing mix
  • 3 eggs, beaten, divided use
  • 1⁄2 onion, finely chopped
  • 1 cup half and half, warmed
  • 2 tablespoons parsley, chopped
  • 1 tablespoon canna oil
  • 8- to 10-ounce block gouda cheese
  • 2 1⁄2 cups panko breadcrumbs
  • Vegetable oil for frying

In a medium-large pot, make stuffing according to box directions. Cool and refrigerate (up to four days) for later use or continue with the recipe.

Transfer stuffing to a large bowl, breaking up clumps with your hands. Add 1 beaten egg, onion, parsley and canna oil. Mix well. Cold stuffing will soften as it comes to room temperature. Slice cheese into 3⁄4-inch cubes. Shape a ball around each cube of cheese, dip into remaining eggs and roll in panko.

Fill a heavy-duty pot with vegetable oil and heat until a thermometer reads 350 F. Using a slotted spoon or spider strainer, carefully lower the balls into the oil and fry until golden brown, about 5 to 7 minutes. Remove to a paper towel-lined sheet pan to drain, then serve immediately. If making a large batch, hold the fried balls in a preheated 200 F oven while frying the rest until ready to serve. Makes about 12 balls, each about 4 mg THC based on a 20 percent strain.