I hope you had a wonderful Thanksgiving, full of delicious food, family, and plenty to give thanks for. Hopefully, too, the food coma has come and gone and you are now ready to make a dent in all those leftovers. If there’s one thing I know how do to it is reuse, recycle, and reinvent. It’s the principles I built my café upon, what works in the restaurant, as well as in my home. It’s also the answer to clearing the fridge and still pleasing your family and house guests after the big Thanksgiving feast.
This year I’ve decided to go for something new: turkey croquettes. I prefer to pan fry my croquettes, as opposed to deep frying, because the typical person doesn’t own a deep fryer, but is also looking for any way possible to cut calories after the big feast. Serve them alongside cranberry sauce and gravy, and without stealing one of Emeril’s lines…bam, you have recycled all the Thanksgiving staples while reinventing a delicious and satisfying dish! So whether you plan on staying in today or heading out to weather the crowds full of shoppers, make time to enjoy the holiday aftermath and use up those leftovers. Cheers!
What is one to do with all those Thanksgiving leftovers? Recycle almost all of them into one dish of course. Turkey croquettes (a fancy way of saying a fried cake) are an easy and delicious way to reuse the major leftovers into something completely new and satisfying the day after or even the weekend after Thanksgiving. I prefer to pan fry my croquettes, as opposed to deep frying, because the typical person doesn’t own a deep fryer, but is also looking for any way possible to cut calories after the big feast.
- 2 tablespoons canola oil, plus more for frying
- 1 stalk celery, finely chopped
- 1 small onion, finely chopped
- 1 carrot, peeled and finely chopped
- 4 tablespoons dried parsley
- 1 pound cooked turkey, shredded
- 1 ½ cup mashed potatoes
- 1 ½ cup breadcrumbs (gluten –free if desired)
- 1 teaspoon poultry seasoning
- Dash of whole nutmeg
- Salt and pepper, to taste
- 1 egg, beaten
- Cranberry sauce
Heat oil in large skillet over medium-high heat. Add celery, onion, carrot, and parsley and cook until softened (not brown), about 5 minutes. Set aside in bowl and let cool slightly.
In large mixing bowl, add turkey, mashed potatoes, ½ cup breadcrumbs, poultry seasoning, nutmeg, salt, pepper, egg, cooked vegetable mixture, and mix to combine. Heat extra oil in skillet (1/4 inch in pan) over medium-high heat. Form 10 patties of mixture about an inch thick.
Coat patties in remaining breadcrumbs and add in 2 batches to heated oil in skillet. Brown each patty for 2 minutes on each side or until golden brown. Dry patties on paper towel and serve alongside cranberry sauce and gravy.