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.

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

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.