In a large bowl, combine the leftover stuffing with the eggs and parmesan.
Roll the stuffing mix into a ball then flatten with your hands. Spoon a tablespoon of the cranberry sauce into the center of the stuffing then wrap it up into a ball, taking care to make sure the cranberry sauce is sealed in the center.
Allow the stuffing balls to chill in the fridge for 2 hours to over night.
Next prepare the stuffing balls to be fried. Fill a large deep pot with 3 cups of oil. Heat the pot over mediuem high heat util the oil is hot.
Once chilled, roll each ball in the flour followed by the egg then the bread crumbs mixed with parmesan.
Gently place each stuffing ball in the oil and fry until golden brown, about 4-6 minutes. Transfer the stuffing ball to a plate lined with a paper towel to drain off any excess oil. Repeat this process until all of the stuffing balls are fried.
Garnish with additional parmesan and cheese and cranberry sauce and serve.