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Turkey Croquettes with Cranberry Salsa

 Turkey Croquettes with Cranberry Salsa
This recipe is a great way to use up leftover turkey after the holidays.—Jacque Capurro, Anchorage, Alaska
8 ServingsPrep: 30 min. + chilling Cook: 5 min./batch

Ingredients

  • 2 tablespoons butter
  • 1/3 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1/4 cup 2% 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 jalapeno peppers, seeded and chopped
  • 2 green onions, chopped
  • 3 tablespoons golden raisins, chopped
  • 1 tablespoon honey
  • CROQUETTES:
  • 2 eggs
  • 1 tablespoon water
  • 1/2 cup all-purpose flour

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Turkey Croquettes with Cranberry Salsa (continued)

Ingredients (continued)

  • 1/2 cup dry bread crumbs
  • Oil for deep-fat frying

Directions

  • In a large saucepan, heat butter over medium heat. Add onion; cook
  • and stir 3-4 minutes or until tender.
  • Stir in flour until blended. Gradually add milk and broth. Bring to a
  • boil; cook and stir 2 minutes or until thickened. Remove from heat;
  • stir in turkey, sweet potato, salt, pepper and cayenne. Refrigerate,
  • covered, 2 hours or until firm.
  • Meanwhile, in a small bowl, toss apple with lemon juice. Stir in
  • remaining salsa ingredients. Refrigerate, covered, at least 1 hour.
  • For croquettes, in a shallow bowl, beat eggs and water. 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, patting to help coating adhere.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry
  • croquettes, a few at a time, 1-2 minutes on each side or until
  • golden brown. Drain on paper towels. Serve with cranberry salsa.
  • Yield: 16 croquettes (2 cups salsa).
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer