Rachael Ray had a recipe for Turkey Croquettes with Mushroom Rosemary Gravy the day after Thanksgiving. I have to be honest and admit that Thanksgiving is not my favorite meal, so this recipe was a great way to repurpose leftovers into something I might like better. I modified the recipe to make it dairy free, and we didn’t have any mushrooms so I skipped the gravy, but next time I make these I will also make the gravy.
1 clove garlic
4 green onions
1 cup cooked chopped turkey meat, white and dark
1 cup leftover dairy free mashed potatoes
2 tsp. poultry seasoning
1 cup Italian bread crumbs (from dairy free bread)
1/2 cup mozzarella rice cheese
Place all ingredients except the breadcrumbs and cheese in a food processor and process until smooth.
Transfer to a bowl and stir in 3/4 cup breadcrumbs and cheese. Mix well
Form into 7 to 8 patties
Put the remaining 1/4 cup breadcrumbs in a shallow dish and coat the croquettes in bread crumbs.
Put some olive oil in a skillet over medium, and when hot, add the croquettes. Cook four to five minutes on each side until golden. Enjoy!