Stuffing Hushpuppies
Stuffing Hushpuppies combine cornmeal batter with prepared stuffing, buttermilk, and sage; air fry at 375°F for 12 minutes until golden brown and crispy with a savory stuffing center.
Saved in this browser. View saved recipes
Method
- 1
Mix cornmeal, flour, baking powder, and salt. Stir in egg and buttermilk until just combined.
- 2
Fold in cooled stuffing, celery, onion, sage, and thyme.
- 3
Scoop rounded tablespoons and shape into balls. Spray with oil.
- 4
Air fry at 375°F for 10-12 minutes, turning halfway, until golden brown and crispy.
- 5
Serve hot with cranberry sauce or gravy for dipping.
Pro tip. Use leftover stuffing from Thanksgiving or boxed stuffing mix. The batter should be thick enough to hold the stuffing — if it's too wet, add more cornmeal. Let them cool a couple minutes so the inside sets.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 320°F for 3-5 minutes. Spritz with broth so it doesn't dry out on the second round. Full reheat guide for stuffing.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
