Best Birds Thanksgiving Leftover Croquettes Recipes

Turkey Croquettes image

Provided by Seamus Mullen

Yield Makes about 24 (2-inch) croquettes

Number Of Ingredients 11

2 to 2 1/2 cups bread crumbs
1 large egg
2 tablespoons water
2 cups mashed potatoes
2 cups stuffing
2 cups chopped cooked turkey or rotisserie chicken
4 to 6 tablespoons olive oil, as needed
To serve:
Cranberry sauce
Warm turkey gravy
Equipment: 1 large rimmed baking sheet

Steps:

In a small sauté pan over moderate heat, toast the bread crumbs until golden and crunchy, 3 to 4 minutes. Transfer to a small bowl and let cool.
In a small bowl, beat together the egg and water.
In a large bowl, combine the mashed potatoes, stuffing, and turkey. Using your hands or a spoon, shape the mixture into 2-inch-long, oblong-shaped croquettes (you should have about 24 croquettes) and transfer to a large rimmed baking sheet.
Working with 1 croquette at a time, dredge them in the egg-water mixture, letting the excess drip off, then dredge them in the bread crumbs, and return them to the rimmed baking sheet.
In a large skillet, over moderately high heat, warm 2 tablespoons of the oil. Working in batches, pan-fry the croquettes, turning them occasionally, until crispy on all sides, 5 to 6 minutes total. Repeat with the remaining croquettes, wiping the pan clean and adding 2 tablespoons of the oil to the pan between batches. DO AHEAD: The croquettes can be prepared ahead and frozen, well wrapped in foil, for up to 3 months. To reheat: Bake the frozen croquettes on a large baking sheet in a 475°F oven until golden brown, about 10 minutes. Remove the croquettes from the oven for about 5 minutes to let the interiors thaw, then return them to the oven to finish baking for another 2 minutes.
Serve hot with cranberry sauce and/or warm gravy.

Bird's Thanksgiving Leftover Croquettes image

Provided by 2Bleu

Categories Poultry

Time 4h10m

Yield 8 croquettes, 4 serving(s)

Number Of Ingredients 8

2 -3 cups cooked turkey, chopped up (leftovers)
2 cups prepared stuffing (leftovers)
2 eggs, slightly beaten
flour, for dredging
breadcrumbs, for dredging
3 tablespoons vegetable oil, for frying (may need more or less)
1 (12 ounce) can condensed cream of chicken soup (1 can)
1/2 cup 2% low-fat milk

Steps:

Mix the turkey, stuffing, and eggs well. Refrigerate 3 hours minimum.
Create a 'log' shape from about 3/4 cup of mixture. Then gently drop onto the counter to flatten the bottom. (about 3" high, 2" in diameter).
Roll the croquettes in flour, then bread crumbs. Fry in oil in deep skillet over medium heat, turning occasionally, until golden brown on all sides and bottom, about 10-15 minutes. Keep warm in 200 degree Fahrenheit oven.
Sauce: (or you can use leftover gravy) Meanwhile, mix the can of soup with the half cup milk in a saucepan. Cook, stirring constantly, until warmed and creamy.
Pour over croquettes or serve sauce on the side. Traditionally served atop mashed potatoes for a wonderful presentation.