No one will guess that these tasty French delicacies came from your turkey leftovers.
These Turkey Croquettes add flair to any meal.
Serve as an hors d’oeuvres, a side dish, or an entree all on its own.
Have turkey gravy and cranberry sauce on the side as dipping sauces.
- Deep Fryer
- ½ c chopped onions
- 3 Tbsp unsalted butter
- ¼ c flour
- ½ c milk
- ½ c chicken bouillon (water + 1/2 teaspoon Wyler’s® Chicken Bouillon granules)
- 2 c finely chopped, cooked turkey
- ¾ c mashed potatoes
- ¼ tsp paprika
- ½ tsp poultry seasoning
- pinch nutmeg
- salt to taste
- pepper to taste
- ¼ c chopped parsley
- 2 lg eggs, beaten with 1 Tbsp water
- 1½ c dried seasoned bread crumbs
- vegetable oil for deep frying
- leftover or can of Heinz turkey gravy
- leftover or can of cranberry sauce
- In small saucepan, cook onion in butter over moderately low heat, stirring 5 minutes.
- Mix in 1/4 cup flour, and cook, stirring constantly, 3 to 4 minutes. Stir in milk and bouillon. Cook mixture, stirring until it forms a paste.
- Continue to stir and cook paste 3 minutes.
- Remove pan from heat, stir in turkey, potatoes, paprika, poultry seasoning, nutmeg, salt, pepper and parsley. Combine mixture well.
- Chill turkey mixture, covered, 2 hours or until firm.
- Divide into 8 portions; roll or mold into desired shape.
- Prepare parchment paper on cookie sheet.
- Dredge balls in additional 1/2 cup flour, shaking off excess. Coat balls thoroughly with egg wash, letting excess drip off; then dredge in bread crumbs. Transfer croquettes to parchment paper.
- Allow them to dry at room temperature for 30 minutes before frying.
- In large saucepan, heat 2 inches of oil until deep-fat thermometer registers 365°F. Fry croquettes in batches 3 to 4 minutes, or until golden brown. Transfer to paper towels to drain.
- Serve croquettes with gravy and cranberry sauce for dipping.