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| Turkey Croquettes |
"This is a great recipe to use up leftover turkey or chicken. It does not taste anything like leftovers. Makes about six 2-inch croquette balls. Definitely need to double or triple recipe for large groups as I can eat 2 croquettes easily."
Ingredients :
- 2 slices bread, or more as needed
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 cup milk
- 1/2 cup chicken broth
- 2 cups diced cooked turkey
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon dried rosemary
- salt and ground black pepper to taste
- 1 egg, beaten
Instructions :
| Prep : 15M | Cook : 3M | Ready in : 3H50M |
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- Place bread in a blender and blend until soft crumbs form. Place bread crumbs in a shallow bowl.
- Heat butter in a saucepan over medium heat until melted. Stir flour into melted butter until dissolved. Mix milk and broth into butter-flour mixture; cook and stir until mixture is thick, about 5 minutes. Remove saucepan from heat and cool mixture.
- Mix turkey, parsley, rosemary, salt, and pepper into cooled mixture. Form turkey mixture into balls. Place balls on a plate and refrigerate until chilled, at least 3 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Dip balls in the beaten egg, allowing excess to drip back into bowl. Press balls into bread crumbs until coated. Arrange balls on a baking sheet.
- Bake in the preheated oven until cooked through and browned, 25 to 30 minutes.
Notes :
- Chicken can be substituted for the turkey and dried parley can be substituted for the fresh.
- You can spice up even more with thyme, sage, poultry seasoning, and onion powder if you like.
- We like to make a bunch and freeze them for future meals.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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