Dressing Corn Dogs – Thanksgiving Left Over Recipe
Did you wake up the day after Thanksgiving and have a bunch of that dressing leftover? We did. But I’ve got a way to cure that. We’re gonna tell you how to roll up a corn dog in that dressing mix that will blow you right out of the water! Thanksgiving corn dogs -Cowboy style!
It seems we always have leftover dressing so this recipe is going to take all that dressing and turn it into a flavorful batter for a corndog.
Mix the Dressing with Eggs and Half-and-Half
I don’t know how much dressing y’all had left, but we have about 2 1/2 – 3 cups. You have to have something to bind all this together and help it stick a little, so I have beaten two eggs up and we’ re going to mix that in with the dressing. I like to stir in 1/2 cup half-and-half and about 1/4 cup cornmeal, which will help it all bind together and give a good flavor.
Mix to the right consistency – pretty wet but holds together so it will make a ball.
Depending on the starting consistency of your dressing, you may need to alter the above ingredients a bit. You want it to combine into a ball that sticks together.
Once you get it into a ball, I like to flour my hands and pinch off about 2-inch sized balls.
Lay out a piece of plastic wrap on the counter and lightly dust it with flour followed by a little cornmeal. Roll out one of the balls thinly- about 1/8-inch thick.
Tuck and Roll
Place the sausage in the middle and tuck and roll it with the plastic paper.
At this point take your “dog” and lay it in the middle of the rolled out dressing. Today I’m using a jalapeno and cheddar smoked sausage, but you could use a regular hot dog or any pre-cooked sausage you want.
So, take the plastic wrap and dressing and roll it over the dog. You want to do a little roll and tuck action around the dog and give it a squeeze to make sure it sticks to the dog. Remove any excess dressing and repeat with the remaining dogs/dressing.
Fry the Corn Dogs to Deep Golden-Brown
I’ve heated up some peanut oil to about 350 degrees F. Add the corndogs to the oil and fry until they are a rich golden brown. You’ll want to roll them around slightly too as they cook.
Keep rolling the corn dogs while they’re frying.
It’s going to take probably about 4 to 5 minutes. Be sure they are good and crisp before removing from the oil because you want that crunch when you bite ‘em!
But don’t run away just yet! We have to have a good dipping sauce for them.
I’ve mixed up 2 tablespoons of spicy brown mustard and 3 tablespoons of red plum jam. However, since it’s after Thanksgiving this would also work well with that leftover cranberry sauce you have instead of the jam. So, mix the sauce to your suiting and then get to dipping!
There you have it, a Thanksgiving corn dog made out of that leftover dressing.
And let’s remember, as my mother always said on Thanksgiving, “It ain’t the legs of a table that hold it up, it is the family gathered around it.” May your plates be full, your hearts be light and laughter abound at your table.
God bless you each and every one of you!
Need another leftover idea? Check out our mashed potato bomb, to use those left over mashed taters!
Tags:
Thanksgiving Corn Dogs - Cowboy Kent Rollins
Ingredients
- 2 cups leftover dressing chilled
- 2 eggs whisked
- ½ cup Half and Half
- 1 cup cornmeal divided
- ½ cup all-purpose flour for sprinkling
- 4 hot dogs, smoked sausage or other sausage
- Fry oil peanut, canola, etc.
Instructions
- In a bowl, combine the dressing, eggs and half and half and stir well. Sprinkle in a ¼ cup of the cornmeal and stir well. You'll use the remaining corneal for sprinkling your surface.
- Lay a sheet of plastic wrap on the counter and lightly sprinkle with some flour and then a light layer of cornmeal.
- Form the dressing mixture into 4, 2-inch balls and roll out thinly. Place 1 sausage or hot dog in the center of the dressing and gently roll up with the plastic wrap to evenly coat the hot dog/sausage. Remove any excess and press firmly. Repeat with the remaining dressing and hot dogs.
- Fill a Dutch oven, deep fryer or sauce pan about 2-inches deep with the fry oil. Preheat the oil to 350 degrees F. and fry until a deep golden brown. Place on a paper towel or wire rack. Serve warm.
- For the Dipping sauce:2 tablespoons of spicy mustard3 tablespoons red plum jam or cranberry jelly/sauceIn a small bowl, whisk the ingredients together until smooth. Serve with the corn dogs.
