In a large pan, melt your butter, then brown celery and onions in the butter. In a separate pan cook your bacon
Stir in Corn bread stuffing and Chicken Broth. When bacon is finished cooking, chop up and stir into stuffing. Set Aside.
In a dutch oven add vegetable oil and heat to 375F. Mix all your batter ingredients, starting with dry, then wet.
When the oil is ready, roll your stuffing into palm size balls, dip in the batter, then immediately into the oil. Fry for about 2-3 minutes until golden brown. Let cool on a rack.
For the Cranberry Sauce
In a pan bring water and cranberries to a boil. Stir in agave and jalapenos. Let simmer for about 5-10 minutes.
Serve your Thanksgiving Stuffing Fritters along side some of that amazing jalapeno cranberry sauce and enjoy!