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.
Turkey Croquettes
1 clove garlic
4 green onions
1 cup cooked chopped turkey meat, white and dark
1 cup leftover dairy free mashed potatoes
1 egg
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!
Now although we don’t have Thanksgiving over here, I have to say turkey is not our favourite meal – generally too large a bird for Xmas and sometimes rather a dry meat as well.
So this looks a good recipe for those times when we do eat it….
Despite just having turkey on Thanksgiving, we are having turkey tonight. Leftovers are good?!
NOM! this post is making me have the midnight munchies :s