Turkey Croquetts

By Plato

Ingredients

• 3 Tbs unsalted butter
• 1 med onion
• coarse salt and fresh ground pepper
• 1 1/2 tsp minced fresh sage
• 1 1/2 tsp minced fresh thyme
• 2 cups finely chopped cooked turkey
• 1/4 cup heavy cream
• 1 cup mashed potatoes
• 1/4 cup all purpose flour
• 1 large egg, lightly beaten
• 1 1/2 cups finely ground fresh breadcrumbs
• vegetable oil
• Cranberry sauce

Preparation

Step 1

Melt butter in a large skillet over med heat. Add onion, 1 1/4 tsp salt, and 1/4 tsp pepper. Cook for 3 minutes. Stir in sage and thyme and cook for 1 minute. Stir in turkey and cream and cook until liquid evaporates, about 1 minute. Transfer to a large bowl and let cool for 15 minutes.

Add potatoes, flour, and egg to turkey and season with salt and pepper.

Drop 2 Tbs turkey mixture into a shallow bowl of breadcrumbs, turn to coat and pat into 2 inch disks. Arrange in a single layer on a baking sheet and refrigerate for 10 minutes.

Heat 1/4 inch oil in skillet over med heat. Working in batches, cook croquettes in a single layer until golden brown, about 2 minutes per side. Transfer to paper towels to drain. Serve immediately with cranberry sauce.