It never fails that every time I roast a turkey, I always have more turkey than we can eat before we get tired of it. I re-use the leftovers just about every way you can think of, but a good portion always ends up in the freezer and never gets used. And that’s why I started making Turkey Croquettes!
While I wasn’t born in New Jersey, we moved here when I was pretty young and at the height of New Jerseys love affair with Diners. I remember reading that pretty much all the diners in the country were made in New Jersey, of course those were the days of the shiny aluminum sided diners with the Formica table tops, and juke box players at every table…….sigh, those were the days. It didn’t matter what you got, the portion was huge and it was homemade and just plain delicious, and you could always find Turkey Croquettes on the menu. Even the shape was different then, more like a cone with a flat top.
So what do you do with leftover Turkey? You make croquettes, and enjoy a taste of the past.
You’ll find different views on how to make croquettes, some folks use mashed potatoes and others use stuffing. I’ve always found that stuffing makes a lighter tastier croquette that doesn’t sink like a lead weight in your stomach. I promise you’ll like my stuffing version better!
- 2 cups finely chopped turkey (use food processor)
- 2 cups potato bread stuffing (or use your favortie brand of stuffing mix)
- ½ cup finely minced celery
- ½ cup finely minced onion
- ½ cup finely minced carrots
- 4 oz butter
- 2 cups chicken stock
- 1 tbsp poultry seasoning or ground sage
- black pepper and sea salt to taste
- 2 eggs (lightly beaten)
- 1 cup seasoned bread crumbs
- 1 cup flour
- 2 large eggs
- ½ cup milk
- 4 oz olive oil
- In your food processor add celery, carrots and onion and pulse till finely minced
- In a saute pan melt butter and add finely minced celery, carrots, and onion. Saute until softened. Allow to cool
- In the food processor add your turkey and pulse until finely chopped. (use a mix of dark and white meat)
- In a large mixing bowl, add stuffing mix, sauteed celery, onions, carrots, and poultry seasoning. Mix well.
- Add chicken stock and two lightly beaten eggs and mix thoroughly.
- Add sea salt and black pepper as needed.
- After mixing all ingredients together fully, refrigerate for 2-3 hours to allow mix to set up .
- After mix has set up form into cone shaped croquettes
- Dust croquettes in seasoned flour, eggwash (egg and milk) and then into seasoned bread crumbs.
- Saute croquettes in olive oil, turning until all sides have been lightly browned.
- Place croquettes you are going to serve into a 350 degree oven for 15-20 minutes until fully heated. (minimum 165 degrees)
- Freeze remainder to use another day!
- Serve Croquettes with sides of your choice and your favorite turkey gravy and enjoy!
Not only is this a great way to use up leftover turkey, but it’s also a wonderful way to introduce a new generation to the joys of true Diner Food. Enjoy these croquettes with a salad, soup or indulge with a side of mashed potatoes and lots of turkey gravy!