These delectable croquettes completely transform leftover Thanksgiving turkey. They’re bound with mashed potatoes, coated in crunchy crumbs, and served with a salad that gets a kick from dried cranberries.
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Peel the potatoes and cut into 1-inch pieces. Put in a small saucepan, cover with cold water by at least 1 inch, and add a big pinch of salt. Bring to a boil over high heat. Reduce the heat and simmer until tender, about 12 minutes. Drain and return to the pot. Put back over medium heat and dry the potatoes, shaking the pan until they’re floury-looking. Pass the potatoes through a ricer or food mill into the bowl with the turkey (or mash well and add to the turkey mixture).
With a spatula, scrape the sauce into the turkey mixture and stir to combine well. Season to taste with salt and pepper. Divide and shape the mixture into twelve 2-1/2-inch-wide patties.
Beat the egg and 2 Tbs. water in a shallow bowl. Spread the breadcrumbs on a plate. Dip each croquette into the egg, let any excess drip off, and then coat with breadcrumbs.
Toss the greens in a large bowl with the cranberry vinaigrette and salt and pepper to taste. Serve alongside the croquettes.
Very very good. Great way to use leftover chicken/turkey meat. I served the salad with candied pecans and made a cranberry remoulade sauce for the chicken croquettes. I also didnt have shallots so I sliced a red onion very thin and sauted it in olive oil to get very soft and added the cranberries to add a warm contrast to the salad. Will make again and again, especially to use up leftovers!
These were flavorful and delicious! Unfortunately I couldn't get mine to stay together through the dipping/breading process. So I just baked mine to heat thru and brown the crumbs. Maybe I should have chilled to let them set up? Definitely tasty, like a plate of Thanksgiving leftovers.
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