Ingredients Jump to Instructions ↓

  1. 4 tablespoons canola oil ( I added a tad of butter ) Optional

  2. 2 cups finely minced leftover turkey breast

  3. 1 cup leftover mashed potatoes (can be seasoned whatever you have on hand.)

  4. 1 cup leftover mashed rutabaga or turnip

  5. 1 tablespoon finely chopped I used flat leaf parsley (your choice)

  6. 1/4 teaspoon black pepper

  7. A couple of slices of red sweet pepper chopped fine. Optional

  8. I added a dash of cuminOptional


  10. 1/2 cup all Coating-purpose flour or potato flourI used a small bowl full.

  11. 1 large egg , lightly beaten with

  12. 1 tablespoon cold water

  13. 2 cups finely ground fresh bread crumbs. I used a small bowl full.


  15. 2 tablespoons butterI might have used more?

  16. 6 green onions , with a few inches of green, thinly sliced. Cleaned etc.

  17. 1 clove garlic , finely minced. Optional

  18. 4 tablespoons flour

  19. I half cup chicken broth

  20. 1 quarter cup milkI used more milk and cream I did not measure the flour

  21. 1/2 teaspoon salt , or to taste and cracked pepper

  22. 1 teaspoon finely chopped parsleyOptional

Instructions Jump to Ingredients ↑

  1. How to make it Combine the turkey, mashed potatoes, turnip or rutabaga, parsley, and black pepper etc. I used a food processor, pulsed a few times. A hand blender or a potato masher will do. Cover and refrigerate.

  2. In a skillet over medium heat, melt butter. Add green onions and cook, stirring, for 1 minute. Add the flour and stir until well blended. Stir in chicken broth and milk. continue cooking, stirring, for 2 minutes. Add salt, pepper to taste. Remove from heat.

  3. Shape croquette mixture into 1 1/2-inch balls or bigger (a little smaller if you're making appetizers).If you do not find them easy to make into balls add more flour (I used potato flour) and mix well. Roll gently in the flour to coat, then in the egg until coated. Coat with the bread crumbs. Place on a waxed paper or foil-lined cookie sheet. Repeat with remaining turkey mixture and crumbs.

  4. Heat oil skillet. Fry the croquettes in small batches for about to 2-3 minutes, depending on size, or until golden brown. I used tongs to turn gently. Drain on paper towels.

  5. Makes about 16 to 18 1 1/2-inch croquettes. Or 10 larger ones maybe 3 to 4 inches.

  6. Reheat sauce add more milk or if too thick. Serve in a side bowl with other sauces.

  7. Place on plate for a meal with whatever you are having. It just happened to be oven fries for us.

  8. Serve with sauce as part of a meal or as appetizers for guests.

  9. These freeze very well:)


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