Guess what I did this weekend? I vegged out. I sat on the sofa reading a 600 page book and enjoyed every minute of it. It was my first weekend without a challenge to plan and prepare. I can’t lie, I am disappointed that I was ousted of the PFB competition but I learned a lot, had a great time doing it and discovered many new wonderful blogs. I appreciate all your support, encouragement and votes. You are all awesome! If Foodbuzz has the competition again next year you can count me in.
Even though my little picnic didn’t make it to the next round these croquettes will give your turkey leftovers some new life.
Boil 1 small sweet potato. You will need 1/2 cup of mashed sweet potato.
In a small saucepan cook the onion in the butter over moderately low heat, stirring, for 5 minutes until they begin to soften.
Add 1/4 cup of flour directly to the pan. This will create a roux.
Cook the roux mixture over low heat, stirring, for 3 minutes. Add milk and the broth, cook the mixture, stirring, until it forms a paste, and cook the paste, stirring, for 3 minutes.
Add mashed sweet potatoes, minced chicken, cayenne pepper, salt and pepper to taste.
Transfer to a bowl and mixed till well combined, set aside to cool. Chill the turkey mixture, covered, for 2 hours, or until it is firm, and roll level tablespoons of it into balls.
In a plastic storage bag or food processor add unsalted saltines. Crush or process into a fine cracker meal.
Set up beaten eggs, flour and cracker meal for dredging.
Dredge the balls in the additional 1/2 cup flour, shaking off the excess, coat them thoroughly with the egg wash, letting the excess drip off, and dredge them in the bread crumbs.
Transferring them to wax paper as they are coated.
At this point the croquettes can wrapped and frozen for 1 month.
Heat a large skillet with 2 inches of vegetable oil to 365 degrees. Fry croquettes in batches for 1 to 1 1/2 minutes, until golden brown.
Using a slotted spoon transfer the croquettes to a paper towel lined plate.
Crispy on the outside, creamy and fluffy on the inside. These little treats will revolutionize how you look at turkey leftovers. You will actually want turkey leftovers.
Some people dread the mounds of turkey leftovers but these will put an end to that. The best part is you can freeze them to enjoy later.
The croquettes are delicious on their own but they are incredible with the salsa. Suddenly you have an entire Thanksgiving meal in one single bite.
They make a great side, appetizer or anytime treat.
Turkey sandwiches step aside the Thanksgiving croquette has come to town.
Turkey and Sweet Potato Croquettes (Gourmet Nov 1990)
For the croquettes
- 1/3 cup chopped onion
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour 1/2 cup additional for dredging the croquettes
- 1/4 cup milk
- 1/4 cup chicken broth
- 2 cups finely chopped cooked turkey
- 1/2 cup mashed sweet potatoes
- 1/8 teaspoon cayenne
- an egg wash made by beating lightly 2 large eggs with 1 tablespoon water
- 1 1/2 cups fine fresh bread crumbs
For the salsa
- 1/2 cup finely chopped picked-over fresh cranberries
- 3/4 cup finely chopped Granny Smith apple tossed with 1 tablespoon lemon juice
- 1 tablespoon honey
- 2 scallions, chopped fine
- 3 tablespoons golden raisins, chopped fine
- 2 fresh jalapeño or serrano chilies, or to taste, seeded and minced (wear rubber gloves)
vegetable oil for deep-frying the croquettes
Make the croquettes:
In a small saucepan cook the onion in the butter over moderately low heat, stirring, for 5 minutes, stir in 1/4 cup of the flour, and cook the roux mixture over low heat, stirring, for 3 minutes. Stir in the milk and the broth, cook the mixture, stirring, until it forms a paste, and cook the paste, stirring, for 3 minutes. Remove the pan from the heat, stir in the turkey, the sweet potatoes, the cayenne, and salt and black pepper to taste, and combine the mixture well. Chill the turkey mixture, covered, for 2 hours, or until it is firm, and roll level tablespoons of it into balls. Dredge the balls in the additional 1/2 cup flour, shaking off the excess, coat them thoroughly with the egg wash, letting the excess drip off, and dredge them in the bread crumbs, transferring them to wax paper as they are coated. The croquettes may be made up to this point 1 month in advance and kept wrapped well and frozen. Thaw the croquettes for 1 hour. If serving the croquettes immediately, let them dry at room temperature for 1 hour.
Make the salsa while the croquettes are thawing or drying:
In a small bowl combine well the cranberries, the apple, the honey, the scallions, the raisins, the chilies, and salt to taste and chill the salsa, covered, for 1 hour.
In a large saucepan heat 2 inches of the oil until a deep-fat thermometer registers 365°F., in it fry the croquettes in batches for 1 to 1 1/2 minutes, or until they are golden brown, and transfer them with a slotted spoon to paper towels to drain. Serve the croquettes with the salsa.