Turkey Croquettes

You probably already have the ingredients in the house this week.  These are really good and hearty.  If you don't have any turkey gravy left, buy some.  Cranberry sauce (your own or canned) is a nice accompaniment as is a green vegetable or salad.  This is an ancient recipe from The Chicago Tribune.  I've been making it for years.  Start mid-afternoon to allow plenty of time. 

Turkey Croquettes:

3 slices whole-wheat bread, crusts off

1/4 cup milk

2 1/2 cups coarsely chopped turkey, white and dark meat

1 cup coarsely chopped onions

2 eggs,  slightly beaten

1 t. dried thyme

Salt and freshly ground black pepper to taste

2 cups seasoned bread crumbs (I use seasoned Panko)

3 T. chopped Italian parsley

2 T. paprika

3 T. unsalted butter, melted

Corn or other vegetable oil

2 T. unsalted butter

Turkey Gravy

1.   Soak bread in milk for 10 minutes.  Remove bread, squeeze dry and shred.  Reserve.

2.  In a separate bowl, combine 1 1/2 cups turkey, reserved bread, onions, eggs. thyme, salt and pepper.  Toss well. Place mixture in a food processor (steel blade). Using pulse action, process until mixture is well-blended but not completely pureed. Fold in remaining 1 cup chopped turkey. Cover and refrigerate for one hour.

3.  Combine bread crumbs, parsley, paprika and melted butter in a 9-inch pie plate. Stir together with a fork.

4.  Shape chilled turkey mixture into 6 patties. Coat in bread-crumb mixture and return, covered, to refrigerator for 1 more hour.

5.  Place 1/3 cup oil and 1 T. butter in a large skillet. Over medium heat, cook croquettes 3 at a time 7 minutes on one side, 5 minutes on other side. They should be golden. (Keep warm in 300-degree oven.) Proceed with remaining croquettes, adding more oil and butter as necessary.

6.  Serve hot croquettes immediately with heated gravy on top.