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Turkey Croquettes

a great way to use up leftover turkey!

A crispy, flavorful snack or appetizer that takes advantage of Thanksgiving’s bounty.

3 tablespoons butter

3 tablespoons flour

1 cup whole milk

Salt and pepper

3 cups cooked turkey, chopped into small pieces

1 cup celery, finely chopped

1 small onion, finely chopped

1 clove garlic, minced

1/2 cup breadcrumbs

½ cup flour

6 tablespoons oil

Make a white sauce (Béchamel) as the base of the croquettes:

In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add 3 tablespoons of flour and cook while stirring for 1 to 2 minutes without browning. Gradually whisk in the milk stirring constantly, until smoothed and thickened. Season with salt and pepper to taste. Remove the pan from the heat and let cool for 10 minutes.

In a large bowl, combine the chicken, celery, onion, garlic. Stir in the cooled béchamel. Place the bowl in the refrigerator to chill for 2 hours (or overnight).

Preheat the oven to 350°F. Set up a baking sheet topped with a wire rack. In a large skillet or Dutch oven, heat the oil to 350°F. Shape the chicken croquettes into 2-1/2 inch balls and roll in flour, then in breadcrumbs. Fry the chicken croquettes, a few at a time, until browned. As the croquettes are finished, place them on the baking sheet in the oven to stay warm until you’ve finished cooking them all.

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