THANKSGIVING TURKEY BURGERS WITH LEFTOVER STUFFING AND CRANBERRY SAUCE
Print RecipeIngredients
- 30 frozen beef and cheese ravioli, thawed
- 1½ cups Italian panko breadcrumbs
- 2 eggs
- ½ cup milk
- 1 cup grated Parmesan
- Chopped basil, for garnish
- Canola oil
- 1 jar marinara sauce, warmed
Instructions
PREPARATION
Line baking sheet with foil. Whisk eggs and milk in medium bowl. Add breadcrumbs to another bowl. Add 2 to 2½ inches oil to skillet. Heat over medium heat until oil is hot. Dip each piece of ravioli in egg, coat in breadcrumbs and place on baking sheet. Place several ravioli pieces at a time in hot oil and fry for 2 minutes per side. Remove with slotted spoon and place on paper towel-lined plate to drain. Repeat with rest of ravioli. Before serving, sprinkle ravioli with grated Parmesan and basil. Serve with warm marinara sauce.
