Place the gravy, once it has cooled down into the mold, up to the fill line only! Place the top of the mold on and gently push the top into the mold, hopefully very little will leak out the top hole, which allows the mold to be full but not too full! Fill the other molds with gravy and then 2 of them with cranberry sauce. (or just do one or the other depending on your likes! Place in the freezer until solid, at least 2 hours depending on your freezer. It easiest to make these a day in advance and use them once you have all the layers cooked and cooled (except for the turkey of course).

Divide the turkey mixture into 4 balls. place a piece of plastic wrap down for each of the balls, or you can get one larger piece of plastic wrap and when its time to roll them, cut into four sections with a strait knife. Now for each of the turkey mixture balls get anothe top peice of plastice wrap a place on top of each ball, centering the balls between the plastic wrap, with a rolling pin, flatten the balls into a circle ¼ inch deep. Once all four are flattened remove and discard the top plastic wrap, leaving the bottom plastic wrap in place.

Place a couple tablespoons of stuffing on top of each flat turkey patty right in the center and gingerly spreadit into a circle being careful not to flatten the already flattened turkey patty. make sure to leave some turkey showing on the edges of each patty.

Now do the same with the mashed potatoes, place 2 tablespoons worth on top of the stuffing and spread out but not to the edges.

pop the frozen gravy and/cranberry sauce out of their molds (remove the top and use a butter knife to pop it out). Place in the very center of each turkey patty into the mashed potatoes, press it in lightly.

Now using the plastic roll the edges as close together as you can and slip your whole hand under the turkey, we are now leaving the bottom plastic wrap behind as we finish cupping the ball in one hand and using our other hand to crimp together the turkey edges, once crimped together you can kind of roll the ball in your hands to some out and make round. But be sure the turkey has held together beacause once this goes in to cook the center will have gone from frozen to melted. So now they are held together and are round, you can roll them in the Italian breadcrumbs to get an even coat, then cover and put in the fridge to firm up the outside and let the center melt. I left mine in the fridge over night in tupperware. But leave in the fridge for 3-4 hours at least.

I used a deep sauce pot to fry these in. Add ½ vegetable oil to a deep fry pan or sauce pan and put on medium low until it hits 350°F. Fry the giant turkey ball for a total of 8-10 minutes, let it fry for 1 minute at a time until all sections are golden brown, then keep the ball moving for the last three minutes to maintain an even brown coating

You can present these on a giant platter for a guest to grab or what I did was, add a dollap or 2 of cranberry sauce in the center of the plate and place the ball on top, I finished mine off with a sprinkle of basil. You can always swap out the dollap of cranberry with: gravy, mashed potaoes, rice, cheese sauce, what ever hits your fancy!