Turkey Croquettes

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The day after Thanksgiving means one thing: leftovers. Sure, you could eat turkey sandwiches every day for a week, but why not transform those mounds of turkey into something new and exciting?


Flex your culinary muscles with these yummy Turkey Croquettes. Your friends and family will never guess these tasty French delicacies came from your humble turkey dinner. All of the ingredients are available at your local natural and organic food store.

Turkey Croquettes
Makes 8 croquettes

1/2 cup chopped onion
3 tablespoons unsalted butter
1/4 cup all-purpose flour plus 1/2 cup additional for dredging
1/2 cup whole milk
1/2 cup water plus 1/2 teaspoon chicken bouillon granules
2 cups finely chopped, cooked turkey
3/4 cup prepared mashed potatoes
1/4 teaspoon paprika
1/2 teaspoon poultry seasoning
Pinch of nutmeg
Salt and freshly ground black pepper to taste
1/4 cup chopped parsley

2 large eggs beaten with 1 tablespoon water
1½ cups dry seasoned bread crumbs
Vegetable oil for deep-frying
Prepared turkey gravy
Leftover cranberry sauce

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, poultry seasoning, nutmeg, 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. Serve with gravy and cranberry sauce.

Recipe and photo courtesy of Heinz Gravy and Wyler’s Bouillon

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