Those turkey scraps that don’t fit nicely on a serving platter for Thanksgiving lend themselves very well to a favorite family recipe of mine. I would put these croquettes in the “comfort food” category. They are easy to make, use up all your leftover meat scraps, and are a healthy meat entrée. Enjoy the whole traditional bird on Thanksgiving, then enjoy this great leftover dish later in the week.
Take all those scraps of turkey and place into a food processor or a blender. This recipe calls for about 2 cups of shredded meat. The meat mixture will be mixed with a light roux sauce to bind it and then baked in the oven for a healthier alternative to a traditional fried croquette recipe.
For the croquette meat mixture you will need:
2 cups of chopped or shredded leftover turkey dash of salt and pepper 1 tsp. lemon juice (optional) 1 tsp. chopped parsley (optional) Combine these ingredients in a mixing bowl and set aside.
Next, make the light roux sauce.
You will need: 4 Tbsp. butter 1/3 cup flour 1/4 tsp. salt dash of pepper 1 cup milk
Melt the butter in a saucepan. Add the flour and seasonings and blend. Slowly add the one cup of milk, stirring continually with a wire whisk until the mixture thickens. After the mixture thickens, add into the chopped meat mixture.You want the mixture to be firm enough to shape, so use only part of the sauce mixture initially, and then added the rest as needed. It is helpful to chill the mixture for awhile in order to allow for shaping the mixture into firmer patties.
After the roux sauce and chopped meat are mixed together, shape your croquettes into eight hamburger like patty shapes.
The next step is to coat the croquette patties with the bread crumbs.
You will need: 1 cup fine bread crumbs 1/4 cup butter one egg with 1 tbsp. water or alternatively you may use eggbeaters
Place the butter in a shallow baking dish and melt. Dip the croquettes into the bread crumbs, egg, and then back into the bread crumbs. Next place the breaded croquettes into the melted warm butter and coat all sides. Preheat the oven to 350 ° and bake for about 30 minutes until crisp. This can be served with a dollop of any leftover roux sauce if not needed for the croquette mixture. Garnish with a sprig of parsley and enjoy that turkey again.
Nutrition information per croquette:
9 grams of fat
15 grams of protein
15 grams of carbohydrate
360 mg sodium
If you would like to decrease the fat and calorie content further, skip rolling the bread coating mixture in the melted butter. Turkey scraps can also be frozen to make this recipe at a later time. And, no turkey? This recipe also works very well with leftover chicken. Bon appetit!