Moist and luscious patties of light and dark turkey chunks, egg, bread, onion, and parsley—these couldn’t be easier. They’re a good reason to cook turkey often, so you can use the leftovers!
Total Timeunder 4 hours
OccasionFamily Get-together, game day
Recipe Courseappetizer, snack, tapas/small plates
Dietary Considerationpeanut free, soy free, tree nut free
Taste and Texturecrisp, meaty
Type of DishThanksgiving Leftovers
- 3 slices whole-wheat bread, crusts removed
- ¼ cup milk
- 2½ cups coarsely chopped cooked turkey
- 1 cup coarsely chopped onion
- 2 eggs, lightly beaten
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 cups seasoned dried bread crumbs
- 3 tablespoons chopped fresh Italian (flat-leaf) parsley
- 2 tablespoons paprika
- 3 tablespoons unsalted butter, melted
- 1 cup corn oil
- 2 tablespoons unsalted butter
- Leftover turkey gravy
Soak the bread slices in the milk for 10 minutes. Then remove the bread, squeeze it dry, and shred it. Set it aside.
In a large mixing bowl, combine the turkey, shredded bread, onion, eggs, thyme, and salt and pepper. Toss well. Then transfer the mixture to a food processor, and using the pulse action, process until it is well blended but not completely pureed. Cover, and refrigerate for 1 hour.
Combine the bread crumbs, parsley, paprika, and melted butter in a 9-inch pie plate. Stir with a fork.
Shape the chilled turkey mixture into six large patties. Coat them with the bread crumb mixture, cover with plastic wrap, and return to the refrigerator for 1 hour more.
Heat ½ cup of the corn oil and 1 tablespoon of the butter in a large skillet. Cook the croquettes over medium heat, three at a time, until golden: 7 minutes on one side and 5 minutes on the other. Set them aside and keep warm. Repeat with the remaining croquettes, adding more oil and butter as necessary.
Heat the turkey gravy, and serve the hot croquettes topped with gravy.
1989 Julee Rosso and Sheila Lukins