Turkey Croquettes

Name: Turkey Croquettes
Yield: 6 portions
Ingredients: Salt and freshly ground black pepper, to taste; 3 slices whole-wheat bread, crusts removed; Leftover turkey gravy; 2 tablespoons unsalted butter; 1 cup corn oil; 3 tablespoons unsalted butter, melted; 2 tablespoons paprika; 3 tablespoons Chopped fresh Italian (flat-leaf) parsley; 2½ cups coarsely chopped cooked turkey; ¼ cup milk; 1 cup coarsely chopped onion; 2 eggs, lightly beaten; 2 cups seasoned dried bread crumbs; 1 teaspoon dried thyme

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

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!

Ingredients

3 slices whole-wheat bread, crusts removed
¼ cup milk
2½ cups

Main course
Spicy

Method

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 puréed.