Turkey soup with corn stuffing fritters

• 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
• 12 cup shredded parmigiano-reggiano cheese
• salt and pepper, to taste

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.
7. ), corn, eggs and cheese.
8. Heat a cast iron pan or other heavy bottomed pan with 1-inch of oil to about 350 degrees.
9. Gently drop a heaping tablespoon of the mixture into the oil.
10. When brown, about 2 to 3 minutes, flip over.
11. Drain on paper towels and season with a little salt.

canola oil, onion, ginger, thyme, sage, flat leaf parsley, cilantro, turkey broth, turkey meat, turkey meat, stuffing, blanched corn, eggs, cheese, salt

Taken from www.food.com/recipe/turkey-soup-with-corn-stuffing-fritters-41488 (may not work)