Do you have turkey and stuffing leftover and cannot bring yourself to eat another turkey sandwich? Turkey croquettes are easy to make and something different to do with your remaining Thanksgiving feast.
Servings: 20-25 pieces, serves 4-6Time: Prep: 10 minutes; Refrigerate: 2 hours; Cooking: 2-5 minutes
Hardware: A food processor, measuring cups, a mixing bowl, an airtight container, a deep skillet, a large metal slotted spoon, a large flat bowl (for dredging), a plate, paper towels, an oil thermometer
- 2 cups cooked turkey
- 2 cups leftover stuffing
- 1 egg
- 1 ½ cups bread crumbs
- Enough oil to deep fry
- Place a paper towel on the plate. Set aside.
- Put the turkey in the food processor and grind it up.
- Beat the egg. Mash up the stuffing until it is doughy.
- Mix the ground turkey, stuffing, and egg.
- Refrigerate the mixture for 2 hours.
- Place the bread crumbs in the bowl. Heat the oil to 370˚. If the oil isn’t hot enough the croquettes will be greasy.
- Roll the mixture into golf balled sized pieces. Then roll the croquettes in the bread crumbs.
- Fry them for about 2-3 minutes or until golden brown.
- You may need to fry in batches and can keep them warm in the oven on the lowest setting.
- Serve with leftover gravy with mashed potatoes for dinner. Or heat up some cranberry sauce for dipping and serve as a snack.
You can make the croquettes into patties, instead of balls. If you make patties, pan fry them. You can also use chicken