Turkey Croquettes
This is my version of a recipe I saw somewhere once that was good for leftover turkey. I typically use a low-fat ground turkey the rest of the year when Thanksgiving leftovers are not to be had. You'll see I use egg whites or "egg beaters" egg substitute to reduce the fat. Serve with rice pilaf, roasted red potatoes or mashed potatoes. Freeze and reheat in a toaster oven for a quick meal another day. Use gluten-free breadcrumbs if you wish.
Turkey Croquettes
This is my version of a recipe I saw somewhere once that was good for leftover turkey. I typically use a low-fat ground turkey the rest of the year when Thanksgiving leftovers are not to be had. You'll see I use egg whites or "egg beaters" egg substitute to reduce the fat. Serve with rice pilaf, roasted red potatoes or mashed potatoes. Freeze and reheat in a toaster oven for a quick meal another day. Use gluten-free breadcrumbs if you wish.
Cooking Instructions
- 1
Combine all ingedients (except oil and the 1/2 cup breadcrumbs used for coating) in a large bowl. Mix well. Make sure to rehydrate the onions before adding to mixture.
- 2
Scoop out 1/3 cup portions, make a ball then press them down onto the rest of the breadcrumbs to make a small thick patty. Place aside.
- 3
Preheat oven to 400 degress. Heat oil in a sauté pan. Brown each croquette on both sides cooking through, drain on paper towels and set aside.
- 4
Place browned croquettes on a cookie sheet or pan and bake for another 15 minutes or so. This will crisp them up and put a nice crust on them while you make your side dish or gravy.
- 5
Serve covered with your favorite packaged or canned turkey gravy or even country gravy.
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