CRISPY TURKEY CROQUETTES

Creamy on the inside and crispy on the outside, these are full of flavor. A delicious way to use up your turkey leftovers... VIDEO https://www.youtube.com/watch?v=lukuhmo5x3U

• Ready In: 27 mins
• Yields: 8 croquettes

Ingredients

• 3  tablespoons butter
• 1⁄4 cup onion, finely chopped
• 1⁄4 cup celery, finely chopped
• 1⁄2 cup button mushroom, washed and finely chopped
• 5  tablespoons unbleached all-purpose flour
• 1  cup half-and-half
• 1⁄4 teaspoon poultry seasoning
• 1⁄4 teaspoon hot paprika
• 1⁄4 teaspoon sea salt, ground
• 1⁄4 teaspoon black pepper, divided (to taste)
• 1  cup  cooked turkey, finely chopped
• 1⁄2 tablespoon parsley, chopped
• 3 1⁄2 cups canola oil (as needed)
• 1  cup panko breadcrumbs, ground
• 1  large egg, lightly beaten
• 2  tablespoons milk

Directions

1. In a saucepan over medium-heat, add butter and when sizzling, add onion and celery; sauté for 1 minute. Add mushrooms and sauté for 2 minutes. Add flour and cook for 1 minute, stirring constantly. Pour in milk, add poultry seasoning, hot paprika, salt, and freshly ground black pepper; stir well and cook until the sauce thickens about 1 minute. Turn off the heat and add turkey and parsley; stir well. Transfer to a bowl and let cool off for 5 minutes before covering and chilling for 5 hours.
2. In a pot over medium heat, add oil and bring to 365ºF. Meanwhile, divide turkey mixture into 8 balls; set aside.
3. In a shallow plate, add breadcrumbs and season with black pepper; stir to mix. In another shallow plate, combine egg with milk; beat well. Roll each croquette into breadcrumbs then egg mixture and again in breadcrumbs.
4. Working in batches, carefully place them in hot oil and fry for 3 minutes or until golden brown. Transfer them to a plate lined with paper towels to absorb any excess oil. Serve with gravy or cranberry sauce along with mashed potatoes and veggies. Makes 8 croquettes.