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Turkey Croquettes with Cranberry Salsa Recipe

Turkey Croquettes with Cranberry Salsa Recipe photo by Taste of Home

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This recipe is a great way to use up leftover turkey after the holidays.—Jacque Capurro, Anchorage, Alaska

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Turkey Croquettes with Cranberry Salsa Recipe

Prep: 30 min. + chilling Cook: 20 min.

Yield: 8 Servings

20 20 40

Ingredients

1/3 cup chopped onion
2 tablespoons butter
1/4 cup all-purpose flour
1/4 cup milk
1/4 cup chicken broth
2 cups finely chopped cooked turkey
1/2 cup mashed sweet potato
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
SALSA:
3/4 cup chopped tart apple
1 tablespoon lemon juice
1/2 cup chopped cranberries
2 green onions, chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons golden raisins, chopped
1 tablespoon honey
CROQUETTES:
2 eggs
1 tablespoon water
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
Oil for deep-fat frying

Directions

In a saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in turkey, sweet potato, salt, pepper and cayenne. Cover and refrigerate for 2 hours or until firm.
Meanwhile, toss apple with lemon juice in a bowl. Stir in remaining salsa ingredients. Cover and chill for at least 1 hour.
For croquettes, beat eggs and water in a shallow bowl. Place flour and bread crumbs in separate shallow bowls. Shape turkey mixture into 1-1/2-in. balls. Roll in flour; shake off excess. Roll in egg mixture, then in crumbs.
In an electric skillet or deep-fat fryer, heat 1-1/2 in. of oil to 375°. Fry croquettes, a few at a time, for 2 minutes or until golden brown. Drain on paper towels. Serve with cranberry salsa. Yield: 16 croquettes (2 cups salsa).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Turkey Croquettes with Cranberry Salsa in Country Woman November/December 2000, p31

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Turkey Croquettes with Cranberry Salsa

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Reviewed on Nov. 29, 2012 by chefscooby

Love this recipe! Always a go to with left over turkey. Never dry, the sweet potato makes it moist, YUM. I don't usually make the cranberry relish. I'll serve it with whole berry cranberry sauce or gravy. And if I have leftover gravy from turkey dinner I use that instead of the milk, butter, flour, onion sauté. Always looking for tasting shortcuts. ;) enjoy!

Reviewed on Jan. 06, 2012 by abarker777

I have made with chicken and regular mashed potatoes. My teenager loves them and always asks for them. A little bit of work but worth it!!

Reviewed on Dec. 13, 2009 by 25kevin

Too much work for too little flavour. I expected the sweet potato taste to come through. It did not. Even hubby who will eat anything said not to make it again.