One of the best things about Thanksgiving is Thanksgiving leftovers! Am I right? So, grab some stuffing and some turkey and a dollop of cranberry sauce and transform those leftovers into turkey stuffing croquettes.
While I was working on my Grilled Tuscan Style Turkey, I started thinking about leftovers and what I should make. Last year I made a really excellent Turkey, Brie, and Cranberry Mustard Panini. (Seriously. Check it out! It’s one of my most popular recipes.) So, this year I wanted to do something a little different.
And I wanted to do something fun! Because we should play with our food. 🙂
Which meant my mind went right to turkey stuffing croquettes. They’re tasty. They’re a great way to use leftovers. AND they’re cute and fun to make.
Another thing about turkey croquettes is that they are pretty low stress and simple to make.
Basically, what you need is about equal amounts of turkey and stuffing, an egg (or two if you are making a big batch) to bind the mixture, and some flavorings. You could even skip the flavorings if your stuffing has the flavor you want! However, I do like some shallots and parsley in the mix. Sage, thyme, green onions, or chives would be nice as well.
I coated my croquettes with the usual breadcrumbs, which does take a few minutes since you need to dunk them in the various coatings, and then gave them a shallow fry to crisp and heat them up. Add a really tasty Cranberry Sauce Vinaigrette and – viola – you have a dinner which tastes nothing like the turkey dinner you had the day before!
When I say the cranberry vinaigrette is tasty, I mean it! Don’t make these turkey croquettes without it. They are good by themselves, and I admit that they would be good with gravy, but it’s the vinaigrette which transforms them into something new, while also providing that tangy acid which cuts through the richness of the croquettes.
And now you have a plan!
- Have Thanksgiving and enjoy all the yummy food.
- Make some Turkey Brie Paninis that evening when you are feeling peckish again.
- Then make some Turkey Stuffing Croquettes the next day, when you still have lots of leftovers but want something a little different.
– Happy Leftovers, Annemarie
- 2 cups finely chopped cooked turkey
- 2 cups leftover bread stuffing
- 1 large egg
- 2 tbsp minced shallots
- 2 tbsp minced parsley
- vegetable oil to fry
- 1 cup flour
- 2 large eggs
- 1 cup dry breadcrumbs
- 1/2 cup whole berry cranberry sauce
- 1/4 cup lemon juice
- 1 tbsp dijon mustard
- 1 tbsp minced shallots optional
- 1/3 cup extra virgin olive oil
- 6 oz mixed greens
Make the turkey croquettes: In a large bowl mix the turkey, stuffing, egg, shallots, and parsley, until combined. Season to taste with salt and pepper. Divide and shape the mixture into twelve patties.
Bread the croquettes: Set out the the flour, eggs, breadcrumbs into three shallow bowls. Beat the eggs until well mixed. Dip each croquette into the flour, shaking off any excess, then into the egg, letting it drip off, and then coat with breadcrumbs. Set out the croquettes on a baking sheet.
Make the salad dressing: Mix together the cranberry sauce, lemon juice, mustard, and shallots. Gradually whisk in the olive oil until emulsified.
Cook the croquettes: Fill the skillet with about 1/4 inch of oil and heat until shimmering over medium high heat. Add the croquettes and shallow fry in the hot oil until well browned and hot all the way through, 6-8 minutes total.
To serve, arrange croquettes and a portion of the greens on a plate and drizzle with the cranberry vinaigrette. Serve extra vinaigrette along side.
To make these croquettes, I used Sausage Bread Stuffing, Grilled Tuscan Turkey, and Orange Cranberry Sauce.
My husband found the shallots in the vinaigrette to be a bit strong. I thought they were perfect. If you love shallots, add the full amount. If not, add just a bit. You can always add more, but it's hard to take them out.