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Turkey Croquettes with Cranberry Salsa Recipe
Turkey Croquettes with Cranberry Salsa Recipe photo by Taste of Home

Turkey Croquettes with Cranberry Salsa Recipe

Publisher Photo
This recipe is a great way to use up leftover turkey after the holidays.—Jacque Capurro, Anchorage, Alaska
TOTAL TIME: Prep: 30 min. + chilling Cook: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling Cook: 20 min.
MAKES: 8 servings

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

  1. 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.
  2. Meanwhile, toss apple with lemon juice in a bowl. Stir in remaining salsa ingredients. Cover and chill for at least 1 hour.
  3. 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.
  4. 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

Reviews for Turkey Croquettes with Cranberry Salsa

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 7, 2013

I MAKE SURE THERE ARE LEFTOVERS JUST TO MAKE THIS RECIPE. IF NOT I JUST BY SOME STORE MADE MASHED SWEET POTATOES AND OT STILL TURNS OUT GREAT. NEVER MADE THE SALSA, BUT THE CROQUETTS GO GREAT WITH RANCH DRESSING OR HOT MUSTARD.

MY REVIEW
Reviewed Nov. 29, 2012

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!

MY REVIEW
Reviewed Jan. 6, 2012

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!!

MY REVIEW
Reviewed Dec. 13, 2009

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.

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