Thanksgiving Croquettes
A Festive Twist: Thanksgiving Croquettes
Elevate your holiday appetizers with these delicious Thanksgiving Croquettes. These crispy golden bites are filled with a creamy mixture of turkey, mashed potatoes, and spices, offering a delightful blend of flavors and textures.
Whether you’re hosting a Thanksgiving feast or a holiday party, these croquettes are sure to impress. They’re easy to make and can be prepared in advance, making them a stress-free and elegant addition to your holiday menu. They are also the perfect way to use up your Thanksgiving leftovers!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 18 croquettes 1x
- Category: Appetizer
Ingredients
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- 3 Tbsp butter
- 1 small leek, white and light green part thinly sliced
- 1/4 Tbsp chopped fresh sage (about 4 leaves)
- 1/2 cup + 3 tbsp flour
- 3/4 cup whole milk
- 3/4 c finely diced roasted turkey (any kind of meat)
- 1/2 cup stuffing/dressing
- 1/2 cup mashed potatoes
- 1/4 Tbsp thyme, finely chopped
- 1/4 Tbsp rosemary, finely chopped
- 2.5 oz Havarti cheese, finely cubed
- salt & pepper
- 2 large eggs, lightly beaten
- 3/4 cup panko breadcrumbs
- canola oil, for deep frying
- optional: cranberry sauce and turkey gravy for serving
Instructions
- Melt your butter in a large skillet over medium-high heat. Add the leeks and cook until tender – about 2-4 minutes.
- Add sage and 3 Tbsp of flour, stirring and cooking until the flour is completely absorbed by the butter mixture.
- Add in your milk, stirring constantly, until you have made a simple bechamel sauce. Continue to cook until a paste forms.
- In a large bowl combine your paste, turkey, mashed potatoes, stuffing, thyme, rosemary and Havarti cheese. Season with salt and pepper and mix until thoroughly combined.
- On a parchment lined baking sheet, use a cookie scoop to scoop out your mixture and form into large tater-tot shape. Continue to scoop & form until you have used all your mixture.
- Cover with plastic wrap or lid and transfer to the freezer for about 20 minutes to solidify.
- While tots are in freezer, set up a station with your flour, beaten eggs and panko bread crumbs.
- Remove from the freezer and coat each piece in the flour, shaking the excess off, then dip in the egg to coat. Finally, dip and press into the panko, turning until evenly coated.
- Fill a large, heavy-bottomed pot with enough oil to go about 2 inches up the sides and insert a deep-frying thermometer. Set oil over medium-high heat and bring to about 350 degrees F.
- Working in batches, deep-fry the croquettes until a deep golden brown color and heated through, about 2 minutes.
- Drain on a paper-towel lined plate or rack and season with a pinch of salt.
- Serve with cranberry sauce and turkey gravy for dipping & enjoy!
Keywords: Appetizer, Croquettes, Turkey, Stuffing, Mashed Potatoes, Tots
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