Turkey Croquettes

From Prevention Magazine. These are lighter than many, because they are broiled rather than fried. Perfect for those Turkey Day leftovers.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 2  tablespoons olive oil
• 1  tablespoon unsalted butter
• 1  shallot, finely chopped
• 1⁄4 cup all-purpose flour
• 3⁄4 cup buttermilk
• 1  teaspoon lemon juice
• 1  teaspoon dried thyme
• 2 1⁄2 cups  finely chopped  cooked turkey, about 12 ozs
• 1 1⁄4 cups  fresh whole wheat bread crumbs
• 1  cup  lingonberry jam or 1  cup cranberry sauce

Directions

1. Heat oil and butter in saucepan over medium heat. AAdd shallot and cook for two minutes.
2. Add the flour and whisk into the fat for two minutes.
3. Gradually pour in the buttermilk, lemon juice, and thyme, whisking until it's well combined and thickened, about one minute.
4. Transfer to a bowl and stir in the turkey.
5. With wet hands, shape mixture into 18 ovals, about 1 tbl each, then coat in the bread crumbs.
6. Preheat the broiler.
7. Broil the croquettes on an oiled baking sheet (I line with foil to make cleanup easier) about 6 inches from the heat, turning until golden brown, about five minutes.
8. Serve with the jam/sauce.