Turkey Croquettes

Aunt Peggy & Mom
ca. 1938 Oysterville, Washington

These croquettes are a good way to use up the Thanksgiving leftovers when you're tired of sandwiches.

Turkey Croquettes

4 Tbs butter

1 medium onion, finely diced

1-1/2 tsp salt

1/2 tsp pepper

1/2 to 1 tsp Poultry seasoning

(if available you can use abt 2 total tsp fresh herbs

such as sage, rosemary, thyme)

1 clove finely minced garlic

2 cups finely chopped cooked turkey

1/4 cup heavy cream

1 cup mashed potatoes

1/4 cup all-purpose flour

1 large egg, lightly beaten

2 cups finely ground fresh breadcrumbs

Oil for frying*

Melt butter in a large skillet over medium-high heat. Add onion and sauté until limp, approximately 3 minutes. Stir in salt, pepper, seasonings and garlic and cook for another minute. Stir in turkey and cream, and cook until liquid is reduced, another 1 or 2 minutes. Transfer to a large bowl, and let cool for 15 to 20 minutes. Add potatoes, flour, and egg to turkey mixture, and stir to combine thoroughly.

Place breadcrumbs in a shallow bowl. Drop rounded tablespoonfuls of the  turkey mixture into crumbs and turn to coat completely, flattening mixture into 2-inch patties. Arrange in a single layer on a baking sheet, and refrigerate for at least 10 minutes to set.

Heat oil in a large skillet over medium heat. Cook croquettes in a single layer until golden brown, about 2 minutes per side. Transfer to paper towels to drain. Keep warm in oven while frying remaining croquettes. Serve immediately with cranberry sauce. Makes about 20.

*for added flavor you can use a mixture of melted butter and oil for frying.