Turkey Croquettes

Turkey Croquettes Recipe

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This is a good way to use up leftover turkey. Good on their own but serve with gravy if available.


★★★★★ 3 votes



  • ·
    1/2 c chopped onion
  • ·
    3 t. unsalted butter
  • ·
    3/4 c flour,divided
  • ·
    1/2 c milk
  • ·
    1/2 c water
  • ·
    1 t. chicken bouillon granules
  • ·
    2 c finely chopped ,cooked turkey
  • ·
    3/4 c mashed,cooked potatoes
  • ·
    1/4 t. paprika
  • ·
    salt and pepper,to taste
  • ·
    1/2 t. garlic powder
  • ·
    1/4 c chopped parsley
  • ·
    egg wash,1 egg beaten with 1 t. water
  • ·
    seasoned breadcrumbs
  • ·
    oil,for frying

How to Make Turkey Croquettes


  1. 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, 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. 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.

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About Turkey Croquettes

Course/Dish: Turkey

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