|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||44%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 61g||22%|
|Dietary Fiber 5g||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Make these turkey croquettes for a post-holiday meal or make smaller ones and serve as appetizers. Freeze these croquettes before breading, then complete with coating ingredients and instructions after thawing. These are delicious served with leftover or store-bought gravy and cranberry sauce.
- For the Croquette:
- 2 cups turkey meat (finely minced)
- 1 cup mashed potatoes (seasoned)
- 1 tablespoon parsley (finely chopped)
- 1/4 teaspoon black pepper
- For the Sauce:
- 2 tablespoons butter
- 6 scallions (with a few inches of green, thinly sliced)
- 1 clove garlic (finely minced)
- 4 tablespoons flour
- 1/4 cup chicken broth
- 1/4 cup milk
- 1/2 teaspoon salt (or to taste)
- For the Coating:
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon cold water
- 2 cups fresh breadcrumbs (finely ground)
Gather the ingredients.
Combine the turkey, mashed potatoes, parsley, and black pepper.
In a saucepan over medium heat, melt butter. Add green onions and cook, stirring, for 1 minute. Add the flour and stir until well blended.
Stir in chicken broth and milk. Continue cooking, stirring, for 2 minutes. Add salt, to taste.
Combine with the turkey mixture, blending well. Cover and refrigerate until thoroughly chilled, about 1 to 2 hours.
Put the 1/2 cup of flour on a plate. Beat eggs in a bowl with 1 tablespoon of water. Put the finely ground bread crumbs in another bowl.
Shape croquette mixture into 1 1/2-inch balls (a little smaller if you're making appetizers).
Roll gently in the flour to coat, then in the egg until coated. Coat with the breadcrumbs. Place on a waxed paper or foil-lined cookie sheet. Repeat with remaining turkey mixture and crumbs.
Let the croquettes stand for about 30 to 45 minutes to dry a bit.
Heat oil to about 360 F. Fry the croquettes in small batches for about 1 1/2 to 2 minutes, depending on size, or until golden brown. Drain on paper towels.
Serve with hot turkey gravy and cranberry sauce as part of a post-holiday meal or as appetizers for guests.