Turkey and Mashed Potato Croquettes
- Level: Intermediate
- Yield: about 18 croquettes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 87
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 31
- Sodium
- 108
- Total: 1 hr 30 min (includes chilling time)
- Active: 45 min
Ingredients
3 tablespoons unsalted butter
1 small leek, white and light green part thinly sliced
1 tablespoon chopped fresh sage (about 4 leaves), plus 6 whole leaves, for serving
1/2 cup plus 3 tablespoons all-purpose flour
3/4 cup whole milk
3/4 cup finely diced roasted turkey (white and/or dark meat)
1/2 cup mashed potatoes
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
3/4 cup panko breadcrumbs
Canola oil, for deep-frying
Cranberry sauce and turkey gravy, for serving
Directions
- Melt the butter in a large skillet over medium-high heat. Add the leek and cook until tender and translucent, 2 to 4 minutes. Stir in the chopped sage and 3 tablespoons of the flour, then continue to cook until the flour is completely absorbed into the butter mixture and lightly toasted, 1 to 2 minutes. While continually stirring, gradually pour in the milk and continue to cook until a thick bechamel forms, about 1 minute more. Remove from the heat, then stir in the turkey, mashed potatoes, a pinch of salt and several grinds of black pepper. Taste and adjust the seasoning with more salt and pepper. Transfer to a bowl and refrigerate until completely cool, about 30 minutes.
- Meanwhile, set up a 3-stage breading station by placing the remaining 1/2 cup flour in a shallow bowl or baking dish, the eggs in a separate shallow bowl or baking dish and finally the panko in a third shallow bowl or baking dish. Season each with a pinch of salt and pepper. Using a 3/4-ounce cookie scoop, divide the chilled filling into about 18 pieces. Roll into uniform balls and/or 2 1/2-inch-long batons. Coat each piece in the flour, shaking the excess off, then dip in the egg to coat. Finally, dip and press into the panko, turning until evenly coated.
- Fill a large, heavy-bottomed pot with enough oil to go 2 inches up the sides and insert a deep-frying thermometer. Set the oil over medium-high heat and bring to 350 degrees F. Working in 2 batches, deep-fry the croquettes until deep golden brown and heated through, about 2 minutes. Drain on a paper towel-lined plate and season with a pinch of salt. Fry the whole sage leaves until crisp, about 1 minute. Drain on the paper towel line plate as well. Serve with cranberry sauce and turkey gravy for dipping.