If you’re like me, using up the Thanksgiving leftovers via turkey sandwiches isn’t your first choice. Being a middle-aged woman with a slow thyroid means I’m carb-leary. Not carb-free, but very discriminating about the white stuff, which means BREAD!
And if you’re not like me and sandwiches are a regular part of your life, chances are, the week after Thanksgiving and all its attendant carb-centric side dishes have suddenly caused you to call a time-out (however brief) on the white stuff.
I totally get it…and I’m here to help. And while nothing’s quite as wonderfully comforting as Turkey Soup, these Turkey Croquettes are a wonderful way to use up the leftovers, as well as serve as a nice change of pace, texture- and flavor-wise.
Chef Bill drew on his restaurant background for this one, noting it was often a method-of-choice for dazzling customers with an unusual menu special while also handily dispensing of product excess.
The croquettes make a delicious light lunch or dinner, paired with a salad or cooked vegetable. Gluten-Free breadcrumbs are in the recipe, but not enough to impart a carb overload. And since the turkey’s already cooked, all that’s required is a brief assemblage followed by sautéing them untill brown on each side. Voila – a fresh take on holiday leftovers!
P.S. — Post-Easter, this works fantastically for ham croquettes. And in everyday usage, don’t overlook the chicken leftovers!
Ingredients: Serves four
1 ½ pounds roasted turkey, chopped fine, or food-processed coarsely
1 tablepsoon fresh chopped thyme or sage
2 eggs, well-beaten or blitzed in the food processor or blender
1 medium onion, finely diced in the food processor
1 tablespoon brown mustard
1 teaspoon Worcestershire sauce
½ cup mayonnaise
¾ cup gluten-free breadcrumbs or gluten-free matzo meal + ½ cup for dredging
½ teaspoon salt
½ teaspoon pepper
Blend all ingredients together in a mixing bowl using a wooden spoon or rubber spatula until all ingredients are blended and the mixture is the consistency of uncooked meatloaf. Cover and chill for at least 30 minutes.
Heat a large skillet with light olive oil, grapeseed oil, or any other oil with a high smoking point.
Using a 1/3-cup measuring cup, take a heaping 1/3-cup of the mixture and form into a burger-like patty. Place the remaining half-cup of breadcrumbs in a shallow bowl and dredge each side of patty. Saute over medium-high heat for three minutes each side, or until golden brown. Serve immediately or place in a warm oven until ready. Accompany with your favorite condiment or gravy.
Stacey Morris is a Loudonville based wellness blogger, cookbook author and health coach. Her website is www.staceymorris.com.