Turkey & Potato Croquettes
Serves 4
Ingredients
- 3 tbsp unsalted butter
- 1 medium onion, diced
- kosher salt
- 1½ tsp chopped sage
- 1½ tsp chopped thyme leaves
- fresh ground pepper
- 2 cups turkey, chopped
- ¼ cup heavy cream
- 1 cup mashed potatoes
- ¼ cup all-purpose flour
- 1 large egg, beaten
- 1½ cups panko breadcrumbs (regular breadcrumbs or rice crispies also recommended)
- canola oil for frying
- zest & juice of ½ orange
- cranberry sauce
How-to
- Melt butter in a medium saucepan over medium heat and cook onions until tender, 3-4 minutes
- Add salt, pepper, herbs, turkey and cream. Allow to reduce, about 5-6 minutes. Remove from heat and cool 15 minutes
- Mix turkey with potatoes, flour and egg. Add more pepper to taste. Form into croquettes (can be made into classic cylinders or into disks, both about 2" in height/diameter)
- Press croquettes into breadcrumbs, coating all sides, then refrigerate for 30 minutes
- Heat canola oil to 350º in a heavy-bottomed, straight-edged fry pan. Fry croquettes in small batches until golden brown (about 2 minutes), flipping halfway through. Remove from oil and transfer to a paper towel-lined plate to remove excess oil
- Add salt and orange zest on top while croquettes are still warm
- Heat cranberry sauce in saucepan set over medium heat. Add a squeeze of orange. Remove from heat when just starting to bubble
- Serve croquettes immediately with warmed sauce on the side