Turkey Croquettes

Cooking With Rania - "Breakfast and Leftovers after Thanksgiving"
KDKA Pittsburgh Today Live 11/21/2012

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Turkey Croquettes

INGREDIENTS
1 clove garlic - peeled
1/2 small onion
1 rib celery, chopped
1/2 small red bell pepper, chopped
1 cup chopped turkey meat (leftover from Thanksgiving)
1 cup leftover mashed potatoes
1 egg
Salt and pepper
2 teaspoons poultry seasoning
1/4 cup Italian parsley leaves
3/4 cup Italian breadcrumbs
4 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil

1/2 cup Italian breadcrumbs
1/2 cup grated Parmesan cheese

Leftover Gravy from Thanksgiving

DIRECTIONS
Place the garlic, onion, celery and red bell pepper in food processor and pulse to fine chop. Add turkey, mashed potatoes, egg, salt, pepper, poultry seasoning, and parsley leaves then pulse to process and combine the mixture. Remove bowl from base and blade from the bowl. In a medium mixing bowl combine the turkey mixture with 3/4 cup bread crumbs.

Preheat a nonstick skillet with 3 tablespoons extra-virgin olive oil over medium heat.

Form mixture into 8 croquettes (I like forming my croquettes into cone shapes). Combine 1/2 cup of breadcrumbs with Parmesan cheese in a shallow bowl. Coat the croquettes in cheese and breadcrumbs and sauté in hot oil until deeply golden all over, 5 to 6 minutes for each batch. Remove and drain on paper towels. Heat the gravy in a small pot until hot through. Serve the croquettes with gravy.

Yield: 8 servings


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