Turkey Croquettes with Cranberry Salsa

Name: Turkey Croquettes with Cranberry Salsa
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 16 croquettes (2 cups salsa).
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; 1/2 cup dry bread crumbs; Oil for deep-fat frying

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

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
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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2 appetizers with 1/4 cup salsa: 317 calories, 17g fat (4g saturated fat), 90mg cholesterol, 315mg sodium, 27g carbohydrate (8g sugars, 2g fiber), 15g protein.

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

Reviews

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Average Rating:

DJ2007

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.
chefscooby

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!
abarker777

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!!
25kevin

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.