Time is running short to use up those Thanksgiving leftovers. If you’re still staring at a mountain of loaded Tupperware every time you open the fridge and the thought of one more turkey sandwich is too much to bear, we’ve got a fresh idea for you. Well, actually, JiT does. This was absolutely 100 percent him.
Croquettes — meat mixed with mashed potatoes, formed into balls, breaded then baked or fried, certainly aren’t a new idea. JiT took it to a new place though with his ingenious addition of leftover stuffing. Once they’re baked, these little guys are crispy like a nugget but with a light, almost pillowy texture. Then you get the flavor — its like all the best parts of Thanksgiving came back to have a party in your mouth. I paired mine with leftover cranberries for a zingy sauce. They were delicious. Even Lillian, who has been sick as a dog with a nasty cold and absolutely refused to touch any of the Thanksgiving meal, gobbled these right up once they were in “nugget” form.
After making these, if you’re still looking at half a turkey carcass, a few other things to try might be pot pies — simply swap chopped turkey for the chicken. Another delicious choice is matzo ball soup. Again, swap the turkey in for chicken. Leftover gravy would be a good substitute for schmaltz (chicken fat) in the matzo balls.
Turkey & Stuffing Croquettes
Makes about 12 fist-size croquettes
2 tsp olive oil
1 small onion, chopped
1 clove garlic, chopped
12 oz. cooked turkey meat, chopped
1 cup leftover mashed potatoes
1 cup leftover stuffing
3/4 cup turkey or chicken broth
salt & pepper
3/4 cup Italian seasoned breadcrumbs
1 egg whisked
Olive oil spray or cooking spray
Preheat oven to 450 degrees F and line a large baking sheet with parchment or waxed paper.
In a large bowl combine potatoes and 1/4 cup of broth and set aside.
Saute garlic, and onions in oil on low heat. Add salt and pepper and cook until soft, about 2-3 minutes. Add turkey and remaining broth and shut heat off.
Pour turkey mixture into food processor and add stuffing. Secure food processor lid and process until finely chopped.
Add turkey/stuffing mixture to mashed potatoes using clean hands until evenly combined. Portion mixture by 1/4 cups and form each into a ball or croquette shape. Dip each croquette in egg wash and roll in breadcrumbs before placing on baking sheet. Spray evenly with olive oil spray.
Bake croquettes in a 450 degree oven for 15 minutes or until crisp and golden. Serve warm with leftover cranberry sauce for dipping.
