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Turkey Croquettes Recipe

Recipe by: DCHMKH

"This is a great recipe to use up leftover turkey or chicken. It does not taste anything like leftovers. Makes about six 2-inch croquette balls. Definitely need to double or triple recipe for large groups as I can eat 2 croquettes easily."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook35 m
Ready In3 h 50 m

1Place bread in a blender and blend until soft crumbs form. Place bread crumbs in a shallow bowl.
2Heat butter in a saucepan over medium heat until melted. Stir flour into melted butter until dissolved. Mix milk and broth into butter-flour mixture; cook and stir until mixture is thick, about 5 minutes. Remove saucepan from heat and cool mixture.
3Mix turkey, parsley, rosemary, salt, and pepper into cooled mixture. Form turkey mixture into balls. Place balls on a plate and refrigerate until chilled, at least 3 hours.
4Preheat oven to 350 degrees F (175 degrees C).
5Dip balls in the beaten egg, allowing excess to drip back into bowl. Press balls into bread crumbs until coated. Arrange balls on a baking sheet.
6Bake in the preheated oven until cooked through and browned, 25 to 30 minutes.

Footnotes

Cook's Notes:
Chicken can be substituted for the turkey and dried parley can be substituted for the fresh.
You can spice up even more with thyme, sage, poultry seasoning, and onion powder if you like.
We like to make a bunch and freeze them for future meals.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients