2 cturkey, finely minced (leftover)
1 cmashed potatoes-seasoned (leftover)
1 Tbspparsley-flat leaf, chopped
1/2 tspcoarse black pepper
SAUCE FOR FILLING
6 stickgreen onions-white and green sliced thinly
1 smallgarlic clove minced or grated
1/2 cgravy-leftover...or make fresh with below ingredients
4 Tbspflour-all purpose
1/4 cchicken broth
1/2 tspsalt-or to taste
1/2 cflour-all purpose-for dredging
2 largeeggs-beaten with 1tbsp water
2 cbread crumbs-fresh, finely ground
How to Make TURKEY CROQUETTES
Combine the turkey, mashed potatoes, parsley, and black pepper.
Melt butter in a small saucepan over medium high heat. Add green onions and garlic-cook stirring for 1-2 minutes
.....MAY USE LEFTOVER GRAVY AT THIS POINT.....
Add gravy to the cooked onions/garlic and skip the next paragraph.
For fresh gravy: add the flour to cooked onions/garlic and stir until well blended.
Stir in chicken broth and milk until smooth. Cook, stirring and bring to a boil for 1 minute.
Add salt to taste, and cool mixture.
Combine sauce 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 or traditional round cone shape(a little smaller if you're making appetizers).
ROLL gently in the flour to cover.
COAT in the egg completely.
ROLL in the bread crumbs.
Place on a waxed paper or foil-lined cookie sheet.
Allow croquettes to air dry for about 30 to 45 minutes.
- Heat oil to 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 as desired.