These are the turkey croquettes my Mom always made after we had a turkey dinner. They are cheese, onion, sage, and turkey all rolled into a golden fried croquette. Yum!
4 cups shredded leftover turkey
1 stick (8 tbsp) butter
1 medium onion, diced
4 tbsp flour
2 cups milk
12 oz cheddar cheese, grated
salt, pepper, sage to taste
dried breadcrumbs and eggs for coating
vegetable oil for frying
– melt butter in saucepan
– add onions and saute until translucent
– add flour and cook for 1 min.
– gradually add in milk, stirring constantly
– add cheese and allow mixture to thicken, stirring to prevent sticking on the bottom
– add salt, pepper, and sage to taste
– remove from heat and stir in turkey
– chill until set enough to form a croquette
– shape turkey mixture into desired size croquettes
– roll in breadcrumbs, then egg, then back in breadcrumbs
– fry in oil until golden brown, turning once if necessary
– remove from oil and drain on paper towel
This is a very easy recipe and works every time. If you’d like to make it a little more homemade, you can always make your own crust and you can puree your own pumpkin.
To make your pumpkin puree, cut a pie pumpkin in quarters, scoop out seeds, place in a large microwave safe bowl with some water in the bottom, cover with cling film, and cook for 15min in mircowave. Once flesh is cooked, puree with food processor or blender. I ususally pass the puree through a sieve to make sure I get a very smooth puree.
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.