Turkey Croquettes

Turkey croquettes are a great way to use up leftover turkey and mashed potatoes. This recipe is adapted (with thanks) from the Baked Turkey Croquettes recipe from Skinnytaste.com.
Ingredients
- 2 cups cooked leftover turkey, minced fine
- 1 cup mashed potatoes – left overs or boil up three large potatoes and mash them with 1/4 cup of the turkey stock
- 3/4 cup turkey stock or other broth
- 2 tsp olive oil
- 4 cloves garlic, minced
- 2 large shallots, chopped
- 1/2 cup parsley, chopped
- 1/4 cup fresh thyme, chopped
- 1 spring fresh rosemary, chopped
- salt and fresh ground black pepper
- 1/2 cup bread crumbs
- 1 egg, whisked
- leftover turkey gravy, cranberry sauce or loganberry jam for serving, optional
Method
- In a large bowl, mix the mashed potato with 1/4 of the turkey broth, add salt and pepper to taste and set aside.
- Sauté garlic, and onions in oil over low heat. Add the herbs and cook until onions are translucent.
- Add the minced turkey and the remaining broth, mix well and remove from heat to cool completely.
- Add turkey mixture to mashed potatoes and mix well. Adjust seasoning if needed.
- Preheat oven to 450°F.
- Using 1/4 cup of mixture form into croquettes (use wet hands to keep it from sticking). Place on baker’s parchment and repeat until all the mixture is gone.
- Dip each croquette in whisked egg mixture, then roll in breadcrumbs and place on a baker’s parchment lined cookie sheet.
- Sprinkle with salt and pepper to taste and any extra seasoning you like.
- Bake 15-20 minutes, or until golden.
Serve with gravy, cranberry sauce or lingonberry jam