Turkey Croquettes

Course Appetizer, Main Course, Side Dish

Cuisine American, Southern

Keyword leftover-turkey-recipes, turkey-crouquettes-recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings servings (may vary)

Calories 180kcal

Use a sharp knife to finely chop the turkey. Add turkey, mashed potatoes and cheese to a medium-size mixing bowl.
Melt butter in a skillet over medium-high heat. Sauté green onion, sage and thyme for 1-2 minutes just until softened.
Remove from heat and add to the turkey mixture in the mixing bowl along with flour, garlic salt, Cajun seasoning lemon pepper and eggs. Stir until fully combined and the ingredients are evenly distributed.
In a shallow bowl, whisk together panko breadcrumbs and Parmesan cheese.
Use a standard size ice cream scoop to divide the turkey mixture. Drop the turkey mixture into the breadcrumbs and turn to coat on all sides pressing the crumbs onto each croquette.
Drizzle a nonstick skillet or griddle with vegetable oil. Cook croquettes over medium-high heat in batches for 2-3 minutes per side or until golden. Add additional oil to the pan between batches. (Wipe out skillet between batches, when needed.) Remove to a platter and keep warm.
Serve immediately topped with sour cream and cranberry sauce.

Garlic: If you don't have garlic salt, use table salt to your taste and add granulated garlic or garlic powder, instead.

Breadcrumbs: I prefer the crunch of panko breadcrumbs for this recipe. You could adapt using fresh breadcrumbs or Italian seasoned bread crumbs, if that's what you have on hand.

Cheese: Sharp white cheddar cheese not only helps bind the filling along with the eggs, but expands the flavor profile. I've used Gruyere, Swiss and other robust flavors of cheese with spectacular results. If you have good old cheddar or Colby cheese on hand rest assured, it will work fine.

Cajun Seasoning: You can use an alternate seasoning such as Italian seasoning or herbes de provence.