Turkey Croquettes
Every time I cook a Turkey, I always end up with a mountain of meat left. I actually don’t mind at all because it gives me a break from cooking for a couple of nights plus I can make other recipes with the leftovers such as Turkey Chili Tex•Mex (David’s fave), Turkey Tetrazzini, Turkey à la King on Toast, Turkey Pot Pie, and many more…
There’s a dish that I’ve been enjoying since childhood. My parents were making them when we had leftover meat like turkey or ham. It was so good and never lasted. Years later, I simply had to make it again adding my own little touches. It’s Turkey Croquettes!
They are so delicious! It’s a simple dish that is very flavorful! I was actually quite surprised to find out that my husband never had them before. After I made these the first time, every time I cook a turkey, you can bet I get a request from David to make them…
I like to serve them with Gravy or Cranberry Sauce (more leftovers) along with Mashed Potatoes and Vegetables. This recipe makes 8 Turkey Croquettes but you can make them smaller and serve them as an appetizer…
These Turkey Croquettes are amazingly tasty! They are creamy on the inside and crispy on the outside. Besides being so yummy, this recipe is versatile. Although in the video they are made with turkey, you can always use another proteins like ham, chicken, seafood or even rice.
Bon Appétit!
Here are more tasty turkey leftover recipes for you to try…
– Turkey Zucchini Boats
– Turkey or Chicken Pot Pie
– Turkey Noodle Soup
– Turkey Tetrazzini
– Turkey à la King on Toast
– Turkey Chili Tex-Mex Style
– Club Sandwich with Chipotle Mayo
and for even more poultry recipes, click on this link… Recipe Category • Poultry
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Turkey Croquettes
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Ingredients
- 3 tbsp. butter tips & tricks
- 1/4 cup onions, finely chopped
- 1/4 cup celery, finely chopped tips & tricks
- 1/2 cup button mushrooms, washed and finely chopped
- 5 tbsp. unbleached all-purpose flour
- 1 cup half-and-half
- 1/4 tsp. poultry seasoning
- 1/4 tsp. hot paprika
- 1/4 tsp. ground Himalayan sea salt
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 1 cup cooked turkey, finely chopped see Recipe
- 1/2 tbsp. fresh parsley, chopped tips & tricks
- 3 1/2 cups canola oil or as needed, for frying tips & tricks
- 1 cup Panko® breadcrumbs, ground
- 1 large free-run egg, lightly beaten
- 2 tbsp. milk
Directions
- In a saucepan over medium-heat, add butter and when sizzling, add onions and celery; sauté for 1 minute. Add mushrooms and sauté for 2 minutes. Add flour and cook for 1 minute, stirring constantly.
- Pour in milk, add poultry seasoning, hot paprika, salt, and freshly ground black pepper; stir well and cook until the sauce thickens about 1 minute.
- In a pot over medium heat, add oil and bring it to 365ºF. Meanwhile, divide the turkey mixture into 8 balls; set aside.
- In a shallow plate, add breadcrumbs and season with black pepper; stir to mix.
- In another shallow plate, combine egg with milk; beat well. Roll each croquette in the breadcrumbs then the egg mixture and again in the breadcrumbs.
- Working in batches, carefully place them in the hot oil and fry for 3 minutes or until golden brown.
- Transfer them to a plate lined with paper towels to absorb any excess oil. Serve with gravy or cranberry sauce along with mashed potatoes and veggies.
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