Turkey Croquettes

This is what you do with Thanksgiving leftovers… roll it all up into meatball-sized balls, cook and dip into cranberry sauce.  Never gets old.  Croquette, popper, bite, whatever you want to call them. They make a great little appy, or lunch treat for the day after.  One of those ideas that pleases the entire family.

This is what you do with Thanksgiving leftovers… roll it all up into meatball-sized balls, cook and dip into cranberry sauce.  Never gets old.  Croquette, popper, bite, whatever you want to call them. They make a great little appy, or lunch treat for the day after.  One of those ideas that pleases the entire family.

Size: makes 20

Ingredients:
1 1/2 oz (3 tbsp) unsalted butter
1 medium onion, minced
Coarse salt and freshly ground pepper
1 1/2 tsp minced fresh sage
1 1/2 tsp minced fresh savory or thyme
2 cups finely chopped cooked turkey
1/4 cup heavy cream
1 cup mashed potatoes
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 1/2 cups finely ground fresh breadcrumbs
Vegetable oil, for frying
Cranberry sauce, for serving

Directions:

Melt butter in a large skillet over medium-high heat.  Add onion, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper.  Cook for 3 minutes.  Stir in sage and savory or thyme, and cook for 1 minute.  Stir in turkey and cream, and cook until liquid evaporates, about 1 minute.  Transfer to a large bowl, and let cool for 15 minutes.

Add potatoes, flour, and egg to turkey mixture into a shallow bowl of breadcrumbs, turn to coat, and pat into 2″ disks.  Arrange in a single layer on a baking sheet, and refrigerate for 10 minutes.

Heat 1/4″ oil in a skillet over medium heat.  Working in batches, cook croquettes in a a single layer until golden brown, about 2 minutes per side.  Transfer to paper towels to drain.  Serve immediately with cranberry sauce.


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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ

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