There’s always too much food leftover from our Thanksgiving dinner. This year, we didn’t have a lot of leftover turkey but we were drowning in mashed potatoes. I saw these Baked Turkey Croquettes on Skinnytaste, and th0ught that would be a great way to use the turkey we had while making a dent in the mashed potato supply.
The original recipe calls for making mashed potatoes, but of course I didn’t need to do that! I also substituted (leftover) white wine for chicken broth, and used the last of this summer’s parsley crop. They actually came together fairly quickly since the potatoes were already prepared.
The croquettes were really good, especially when served with my sister’s (leftover) cranberry sauce. Even though they’re baked, they still get nice and crispy in the oven, and I like the flavor of the wine and parsley. This recipe transforms boring leftover mashed potatoes into something entirely new and tasty!
Baked Turkey Croquettes
2 t olive oil
1 t minced garlic
1 onion, peeled and chopped
2 T dried parsley
1/2 c. white wine
1 1/2 c. finely chopped turkey
3 c. prepared mashed potatoes (ours were fixed with butter, milk, salt, and pepper)
Salt and Pepper
Seasoned panko breadcrumbs
Heat oil in a large pan. Saute garlic for 1 minute, until fragrant. Add onion, and saute for 15-20 minutes, until soft and golden brown. Add parsley and white wine, and simmer for 2-3 minutes. Add turkey and stir to combine. Taste and add more salt and pepper as needed.
Place mashed potatoes in a large bowl. Add turkey mixture and mix well. With clean hands, form meatball-sized croquettes. When all croquettes are formed, dip each croquette in milk and roll in breadcrumbs, and place on a cookie sheet lined with parchment paper.
Coat croquettes with cooking spray, and bake at 450F for 20-25 minutes, turning halfway through.
-Adapted from Skinnytaste