So for Seasonal Sunday this week I present: Turkey and Mashed Potato Croquettes; blending all your Thanksgiving favorites into one deliciously crunchy morsel. Paired with gravy, sour cream, or homemade cranberry sauce, these savory croquettes are fun, simple, and serve up a nice spin on your holiday extras.
For this recipe you will need a food processor or chopper, a large, deep frying pan, small sauce pan, whisk, 1 sheet of wax paper, a cookie sheet, and a slotted spoon.
Turkey & Mashed Potato Croquettes
- 1 1/2 Cups Turkey, finely minced in a food processor
- 1/2 Cup Stuffing, finely minced in a food processor with:
- 3 garlic cloves
- 2 Tbsp Cilantro
- 1 Cup Mashed Potatoes
- 1/2 Cup Red Onions, minced
- 2 Tbsp Unsalted Butter
- 3 Tbsp All-Purpose Flour, divided
- 1/4 Cup Milk
- 1/4 Cup Chicken Broth
- 1/2 tsp Garlic Powder
- Fresh Cracked Black Pepper
- Italian Seasoning
*In a food processor, combine turkey, stuffing, mashed potatoes, and garlic. Pulse lightly and then transfer to a bowl. Sprinkle with italian seasoning and black pepper. Set aside.
*In a small saucepan, melt the butter over medium-high heat. Add the onions and one Tbsp of flour, stir to coat. Cook for 2 minutes, adding the second Tbsp of flour after one minute. Pour in the chicken broth and milk, and turn up the heat. Add the garlic powder and bring to a light boil. Immediately reduce to a simmer. Stir in the final Tbsp of flour and allow to thicken for approximately two minutes. Remove from heat.
*Combine the flour mixture with the turkey mixture. Blend thoroughly. Sprinkle with Italian Seasoning. Season to taste with salt and pepper, if needed (the saltiness of your stuffing, mashed potatoes, and turkey will vary from person to person). Cover and refrigerate for 2 hours.
- 1/4 Cup All-Purpose Flour
- 1/4 Cup Corn Meal
- 2 Cups Herbed Breadcrumbs, finely ground
- 2 large Eggs, whisked with 1 Tbsp cold Milk
- Wax Paper Lined Cookie Sheet
*On a large plate combine the flour and corn meal and spread out to cover the surface of the plate. On another plate, spread out 1 cup of the bread crumbs. In a bowl, whisk the eggs with the milk.
*Remove the turkey mixture from the refrigerator and scoop out in 1/4 cup intervals, shaping into rounds. (This will be messy and sticky!) Dredge the rounds in the flour mixture, coating all sides and then dip into the egg mixture. Shake lightly to remove any excess egg and then roll in the breadcrumbs, patting them into the turkey round, to form a thick shell. Set on a wax paper lined cookie sheet.
*Repeat until all croquettes are formed. Let sit, uncovered in the refrigerator, for 1 hour.
Cooking the Croquettes:
- Canola Oil, for frying
- Large, Deep Frying Pan
- Slotted Spoon
- Paper Towels, for Drying
*Pour the canola oil into your frying pan, approximately 1/4 inch deep. Heat for 5-8 minutes, or until temperature reaches 370 degrees F. Cook the croquettes in batches, being sure not to overcrowd the pan, until golden brown, about 2 minutes on each side. Remove with a slotted spoon and let drain on a bed of paper towels.
*Makes 8 Large Croquettes
To Serve: Serve the croquettes immediately drizzled with hot leftover gravy, a side of sour cream, and/or topped with cranberry sauce. Pair with a light salad or with a cold side of my Gingered Butternut Squash Soup.
Hope everyone enjoyed their Thanksgiving as much as I did! Now onto Christmas!
Linking up to The Friday Potluck @ Ekatskitchen.com