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THANKSGIVING BALLS INSPIRED BY PSYCH

cook:

2 h 20 min

Picture for Thanksgiving Balls inspired by Psych

1,036,270 views  Who wouldn’t want a full Thanksgiving meal of turkey, stuffing, mash potatoes and gravy, string beans, cranberry sauce, pumpkin pie, and an andes mint rolled into a ball, battered, and deep-fried? Probably most people, but maybe you’re different. If so, please try our thanksgiving balls! Stuffing Recipe Mashed Potatoes with Gravy Recipe Cranberry Sauce Recipe

4 servings

US

original

metric

INGREDIENTS

For the Turkey Leg

For the Turkey Leg

(~2 lb) skin on bone turkey leg

1 in (~2 lb) skin on bone turkey leg

unsalted butter, melted

½ cup unsalted butter, melted

kosher salt

1 ½ tsp kosher salt

garlic powder

1 tsp garlic powder

freshly ground black pepper

¾ tsp freshly ground black pepper

onion powder

½ tsp onion powder

cayenne

¼ tsp cayenne

large yellow onion, roughly chopped

1 large yellow onion, roughly chopped

celery stalks, roughly chopped

3 celery stalks, roughly chopped

large carrot, roughly chopped

1 large carrot, roughly chopped

For the Green Beans Almondine

For the Green Beans Almondine

slivered almonds

¼ cup slivered almonds

kosher salt + more to taste

1 tbsp kosher salt + more to taste

green beans, trimmed

12 oz green beans, trimmed

unsalted butter

3 tbsp unsalted butter

garlic cloves, thinly

4 slice garlic cloves, thinly

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Pumpkin Pie

For the Pumpkin Pie

Homemade pie crust (store bought or home made)

Homemade pie crust (store bought or home made)

brown sugar

4 oz brown sugar

ground cinnamon

1 tsp ground cinnamon

ground ginger

½ tsp ground ginger

freshly grated nutmeg

½ tsp freshly grated nutmeg

kosher salt

½ tsp kosher salt

ground allspice

¼ tsp ground allspice

ground cloves

⅛ tsp ground cloves

(15 oz) pumpkin puree

1 can (15 oz) pumpkin puree

large eggs, beaten

2 large eggs, beaten

vanilla paste

1 tsp vanilla paste

evaporated milk

8 oz evaporated milk

For the Thanksgiving

ball For the Thanksgiving

Turkey leg, cooled + shredded

Turkey leg, cooled + shredded

Stuffing, cooled

Stuffing, cooled

Gravy, cooled

Gravy, cooled

Green beans almondine, cooled

Green beans almondine, cooled

Cranberry sauce, cooled

Cranberry sauce, cooled

Pumpkin pie, cooled

Pumpkin pie, cooled

Andes Mints

Andes Mints

Mashed potatoes, cooled

Mashed potatoes, cooled

cornstarch

1 ½ cup cornstarch

+ 3 Cups all purpose flour, divided

4 tbsp + 3 Cups all purpose flour, divided

kosher salt

2 tsp kosher salt

freshly ground black pepper

1 tsp freshly ground black pepper

baking powder

2 tsp baking powder

lager beer, very cold

3 - 4 cup lager beer, very cold

DIRECTIONS

1.

For the Turkey Leg

1.

Preheat the oven to 350 °F. Prepare a large rimmed baking sheet with aluminum foil and a metal rack.

2.

Pat the turkey legs dry, then arrange them evenly on the prepared baking sheet.

(~2 lb) skin on bone turkey leg

2 lbs (~2 lb) skin on bone turkey leg

3.

Combine the butter and spices in a small bowl and whisk to combine.

unsalted butter, melted

½ cup unsalted butter, melted

kosher salt

1 ½ tsp kosher salt

garlic powder

1 tsp garlic powder

freshly ground black pepper

¾ tsp freshly ground black pepper

onion powder

½ tsp onion powder

cayenne

¼ tsp cayenne

large yellow onion, roughly chopped

1 large yellow onion, roughly chopped

4.

Brush the turkey drums with the melted butter mixture.

5.

Roast the turkey legs for 30 minutes, then brush the turkey legs with the remaining melted butter mixture and rotate the pan. Roast for an additional 35-45 minutes or until the internal temperature of the drumsticks reach 170 °F - 175 °F.

celery stalks, roughly chopped

3 celery stalks, roughly chopped

large carrot, roughly chopped

1 large carrot, roughly chopped

6.

If the skin browns too quickly, tent the drums with aluminum foil. If the skin is not browned enough, broil the drums for 5 minutes or until browned and sizzling.

7.

Allow the turkey legs to cool for 15-20 minutes before shredding.

8.

For the Green Beans Almondine

1.

Bring a large pot of water to a boil and season with 1 tablespoon of salt.

kosher salt + more to taste

1 tbsp kosher salt + more to taste

2.

Meanwhile, toast the almonds in a dry skillet for 2-3 minutes, while stirring periodically, until lightly golden and fragrant. Set almond aside until ready to use.

slivered almonds

¼ cup slivered almonds

3.

Add the green beans to the boiling water and cook for 4 minutes or until bright green and al dente.

green beans, trimmed

12 oz green beans, trimmed

4.

While the green beans are cooking, add the butter to a large skillet. Melt the butter over medium heat, then add the garlic. Cook for 1-2 minutes or until the garlic is fragrant. Add the almond to the pan and toss to combine.

unsalted butter

3 tbsp unsalted butter

garlic cloves, thinly

4 slice garlic cloves, thinly

slivered almonds

¼ cup slivered almonds

5.

Using a slotted spoon or tongs, transfer the al dente green beans to the large skillet with the almond mixture.

6.

Toss to combine the green beans with the butter and almonds, continue to cook for 1-2 minutes or until the greens beans are just tender.

7.

Allow the green beans to cool completely.

8.

For the Pumpkin Pie

1.

Preheat the oven to 400°F.

2.

Roll the pie crust out to a round about 13 to 14-inches wide. Line a 9-inch pie pan with the pie dough round, making sure there aren’t any folds in the dough.

Homemade pie crust (store bought or home made)

Homemade pie crust (store bought or home made)

3.

Crimp the edges of the pie as you like, then refrigerate the lined pie shell for 20-30 minutes.

4.

Place a layer of parchment paper into the chilled pie shell, then fill the cavity with sugar, rice, or dried beans.

5.

Bake the pie crust for 35-40 minutes or until the dough is looks dry. Then, remove the parachmet paper and pie weights and return the pie shell to the oven. Bake for an additional 7-10 minutes or until the center of the pie turns a pale golden brown and the edges are beginning to brown.

6.

Allow the pie shell to cool completely.

7.

Reduce the oven temperature to 300°F with convection fan on.

8.

Meanwhile, prepare the filling: combine the sugar and spices in a small bowl and whisk to combine. Add eggs, pumpkin puree, and vanilla to a large bowl and whisk to combine. Then add the sugar mixture, and while whisking,slowly pour in the evaporated milk.

brown sugar

4 oz brown sugar

ground cinnamon

1 tsp ground cinnamon

ground ginger

½ tsp ground ginger

freshly grated nutmeg

½ tsp freshly grated nutmeg

kosher salt

½ tsp kosher salt

ground allspice

¼ tsp ground allspice

ground cloves

⅛ tsp ground cloves

(15 oz) pumpkin puree

1 can (15 oz) pumpkin puree

large eggs, beaten

2 large eggs, beaten

vanilla paste

1 tsp vanilla paste

evaporated milk

8 oz evaporated milk

9.

Pour the pie filling into the cooled pie shell, then transfer the pie to a rimmed baking sheet.

10.

Bake the pie for 45-55 minutes or until the edges are completely set but the center is just a bit wobbly.

11.

Allow the pie to cool at room temperature for at least 4 hours, then refrigerate if not using immediately.

12.

For the Thanksgiving Balls

1.

Combine the turkey, stuffing, gravy, green beans, cranberry sauce, pumpkin pie, and andres mint on a clean work surface. Using a bench scraper or sharp knife, chop and fold to loosely combine the ingredients into a semi-combined mass.

Turkey leg, cooled + shredded

Turkey leg, cooled + shredded

Stuffing, cooled

Stuffing, cooled

Gravy, cooled

Gravy, cooled

Green beans almondine, cooled

Green beans almondine, cooled

Cranberry sauce, cooled

Cranberry sauce, cooled

Pumpkin pie, cooled

Pumpkin pie, cooled

Andes Mints

Andes Mints

2.

Roll the thanksgiving filling into balls about the size of a lacrosse ball. Wrap the filling balls in the mash potatoes and pat/roll the masses into a spheres.

Mashed potatoes, cooled

Mashed potatoes, cooled

3.

Refrigerate the thanksgiving balls for 30 minutes.

4.

Meanwhile, preheat the fry oil in a large pot to 365 - 375 °F.

5.

Combine the cornstarch and 4 tablespoons flour in a shallow dish. In a seperate large bowl, combine the remaining 3 cups of flour, salt, pepper, baking powder, and lager. Whisk to combine the beer batter, then quickly begin dredging the thanksgiving balls.

cornstarch

1 ½ cup cornstarch

+ 3 Cups all purpose flour, divided

4 tbsp + 3 Cups all purpose flour, divided

kosher salt

2 tsp kosher salt

freshly ground black pepper

1 tsp freshly ground black pepper

baking powder

2 tsp baking powder

lager beer, very cold

3 - 4 cup lager beer, very cold

6.

First dredge the balls in the cornstarch mixture, then in the beer batter. Carefully, lower the battered balls into the fry oil and fry for 4-6 minutes or until golden brown and heated through. Make sure to only fry 2 thanksgiving balls at a time to avoid overcrowding and/or overflowing the pot.

7.

Serve immediately and enjoy.

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