December 27, 2013

Turkey Croquettes

What do you do with those turkey leftovers? Make croquettes, of course!

Simple and nice and crispy, you'll enjoy the texture and much as the taste. They reheat well in a toaster oven as well. Enjoy!

Turkey Croquettes

Yield: 20-22 croquettes
  • 1 tablespoon unsalted butter
  • 1 medium onion, minced
  • course salt and freshly ground pepper
  • 1 teaspoon dried thyme
  • 2 cups finely chopped cooked turkey
  • 1/8 cup milk
  • 1 cup mashed potatoes
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • 1 1/2 cups bread crumbs
  • canola oil
Cooking Directions
  1. Melt butter in a large skillet over medium-high heat. Add onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook for 3 minutes. Stir in thyme, and cook for 1 minute. Stir in turkey, then milk, and cook until liquid evaporates, about 30 seconds. Transfer to a large bowl, and let cool for 10-15 minutes.
  2. Add potatoes, flour, and egg to turkey, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. Form 2 tablespoons turkey mixture into balls and drop into a shallow bowl of breadcrumbs, turn to coat, and pat into 2-inch disks. Arrange in a single layer on a baking sheet, and refrigerate for 10 minutes.
  4. Heat a very shallow layer (sheen) of oil in a skillet over medium heat. Working in batches, cook croquettes in a single layer until golden brown, about 2 minutes per side. Transfer to paper towels to drain. Pat tops with more paper towels.
Modified from Martha Stewart.

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