Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.
LOADING

Thanksgiving Leftover Turkey Potato Croquettes

Another great recipe to help get rid of your Thanksgiving or holiday turkey!!  You can reduce the size and serve these as an appetizer at a party as well!!


Posted By: K. Taako
Not rated yet
Rate Recipe!
    

Close Enter your Comment:
| 2 people have saved this recipe

Print   Add to Printer166 Times Printed

Prep Time: 10 | Cook Time: 10 | Ready In: 20
Ingredients: Print   Add to cart
US Metric

•2 cups finely minced leftover turkey
•1 cup leftover seasoned mashed potatoes
•1 tablespoon finely chopped parsley
•1/4 teaspoon black pepper

Sauce***
•2 tablespoons butter
•6 green onions, with a few inches of green, thinly sliced
•1 clove garlic, finely minced (you can omit if using garlic mashed potatoes)
•4 tablespoons flour
•1/4 cup chicken broth
•1/4 cup milk
•1/2 teaspoon salt, or to taste

***Coating***
•1/2 cup allCoating-purpose flour
•2 large eggs, lightly beaten with 1 tablespoon cold water
•2 cups finely ground fresh bread crumbs or panko


Cooking Process:

Combine the turkey, mashed potatoes, parsley, and black pepper. In a saucepan over medium heat, melt butter. Add green onions and cook, stirring, for 1 minute. Add the flour and stir until well blended. Stir in chicken broth and milk. continue cooking, stirring, for 2 minutes. Add salt, to taste. Combine with the turkey mixture, blending well. Cover and refrigerate until thoroughly chilled, about 1 to 2 hours.

Put 1/2 cup of flour in a plate. Beat eggs in a bowl with 1 tablespoon of water. Put the finely ground bread crumbs in another bowl.Shape croquette mixture into 1 1/2-inch balls (a little smaller if you're making appetizers). Roll gently in the flour to coat, then in the egg until coated. Coat with the bread crumbs. Place on a waxed paper or foil-lined cookie sheet. Repeat with remaining turkey mixture and crumbs. I keep plenty of paper towels and a bowl of water handy to keep my hands relatively clean.

Let the croquettes stand for about 30 to 45 minutes to dry a bit.

Heat oil to about 360°. Fry the croquettes in small batches for about 1 1/2 to 2 minutes, depending on size, or until golden brown. Drain on paper towels. Serve with hot turkey gravy and cranberry sauce as part of a post-holiday meal or as appetizers for guests.

Makes about 16 to 18 1 1/2-inch croquettes.

Comments:

UA-24244452-1