Turkey Croquettes
Crispy breaded croquettes made with leftover turkey, mashed potatoes and stuffing, pan-fried until golden brown. A perfect way to transform Thanksgiving leftovers into a delicious new meal.
Ingredients
- •2½ cups bread crumbs
- •1 large egg
- •2 tablespoons water
- •2 cups mashed potatoes
- •2 cups stuffing
- •2 cups chopped cooked turkey or rotisserie chicken
- •6 tablespoons olive oil
- •1 serving Cranberry sauce
- •1 serving Warm turkey gravy
- •1 piece large rimmed baking sheet
Cooking Instructions
- 1.
In a small sauté pan over moderate heat, toast the bread crumbs until golden and crunchy, 3 to 4 minutes. Transfer to a small bowl and let cool.
4 min
- 2.
In a small bowl, beat together the egg and water.
1 min
- 3.
In a large bowl, combine the mashed potatoes, stuffing, and turkey. Using your hands or a spoon, shape the mixture into 2-inch-long, oblong-shaped croquettes (you should have about 24 croquettes) and transfer to a large rimmed baking sheet.
15 min
- 4.
Working with 1 croquette at a time, dredge them in the egg-water mixture, letting the excess drip off, then dredge them in the bread crumbs, and return them to the rimmed baking sheet.
10 min
- 5.
In a large skillet, over moderately high heat, warm 2 tablespoons of the oil. Working in batches, pan-fry the croquettes, turning them occasionally, until crispy on all sides, 5 to 6 minutes total. Repeat with the remaining croquettes, wiping the pan clean and adding 2 tablespoons of the oil to the pan between batches. DO AHEAD: The croquettes can be prepared ahead and frozen, well wrapped in foil, for up to 3 months. To reheat: Bake the frozen croquettes on a large baking sheet in a 475°F oven until golden brown, about 10 minutes. Remove the croquettes from the oven for about 5 minutes to let the interiors thaw, then return them to the oven to finish baking for another 2 minutes.
25 min
- 6.
Serve hot with cranberry sauce and/or warm gravy.
2 min
