Turkey and Mashed Potato Croquettes

Turkey and Mashed Potato Croquettes
Diana Rattray
Ratings (6)
  • Total: 38 mins
  • Prep: 20 mins
  • Cook: 18 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
981 Calories
35g Fat
61g Carbs
101g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 2 cups turkey meat (finely minced leftover turkey)
  • 1 cup mashed potatoes (leftover, seasoned)
  • 1 tablespoon parsley (finely chopped)
  • 1/4 teaspoon black pepper
  • Sauce:
  • 2 tablespoons butter
  • 6 scallions (green onions, with a few inches of green, thinly sliced)
  • 1 clove garlic (finely minced. You can omit if using garlic mashed potatoes)
  • 4 tablespoons flour
  • 1/4 cup broth (chicken)
  • 1/4 cup milk
  • 1/2 teaspoon salt (or to taste)
  • Coating:
  • 1/2 cup flour (all-purpose)
  • 2 large eggs (lightly beaten with 1 tablespoon cold water)
  • 2 cups breadcrumbs (fresh, finely ground)

Steps to Make It

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 1/2 cup of flour no 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.