photo by Lara Ferroni
yield
Makes about 24 (2-inch) croquettes
active time
40 minutes
total time
40 minutes
Seamus Mullen, chef/owner of New York's Tertulia, shared this recipe exclusively with Epicurious. These croquettes put a Thanksgiving spin on a dish from Tertulia's Spanish menu. In addition to using leftover turkey meat, Mullen's recipe also takes care of any extra mashed potatoes and stuffing, and he suggests serving the croquettes with leftover gravy or cranberry sauce. "Don't worry about being too precise with amounts," insists the chef. "The beauty in cooking leftovers is improvisation."
For more on Mullen, plus four more chefs' recipes for transforming your Thanksgiving extras, see The Five Best Leftover Turkey Recipes.
Ingredients
- Cranberry sauce
- Warm turkey gravy
Preparation
In a small sauté pan over moderate heat, toast the bread crumbs until golden and crunchy, 3 to 4 minutes. Transfer to a small bowl and let cool.
In a small bowl, beat together the egg and water.
In a large bowl, combine the mashed potatoes, stuffing, and turkey. Using your hands or a spoon, shape the mixture into 2-inch-long, oblong-shaped croquettes (you should have about 24 croquettes) and transfer to a large rimmed baking sheet.
Working with 1 croquette at a time, dredge them in the egg-water mixture, letting the excess drip off, then dredge them in the bread crumbs, and return them to the rimmed baking sheet.
In a large skillet, over moderately high heat, warm 2 tablespoons of the oil. Working in batches, pan-fry the croquettes, turning them occasionally, until crispy on all sides, 5 to 6 minutes total. Repeat with the remaining croquettes, wiping the pan clean and adding 2 tablespoons of the oil to the pan between batches. DO AHEAD: The croquettes can be prepared ahead and frozen, well wrapped in foil, for up to 3 months. To reheat: Bake the frozen croquettes on a large baking sheet in a 475°F oven until golden brown, about 10 minutes. Remove the croquettes from the oven for about 5 minutes to let the interiors thaw, then return them to the oven to finish baking for another 2 minutes.
Serve hot with cranberry sauce and/or warm gravy.
my notes
via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/334e5563/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C511970A10A0Dmbid0Frss0Iepinr/story01.htm
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