Turkey Croquettes

Still have some leftover turkey stashed away in the refrigerator? Here is one final quick and delicious recipe to use up the last of the Thanks Giving bird in a way that won't make you think you're eating leftovers. This recipe is also great with leftover roasted chicken so it's one that can come in handy more than once a year.

2 tablespoon of butter
1 onion finely diced
1 garlic clove minced or grated
2 cups of shredded Turkey or Chicken
1 cup of Mashed potatoes
1/4 cup of flour
1 large egg
Fresh Parsley
2 cups of season Panko bread crumbs
Salt and Black Pepper
Vegetable oil

In a small saute pan, melt the two tablespoons of butter. Add the onions and cooked until translucent and tender. About a minute or two before the onions have cooked, add the minced garlic clove and stir into the cooked onions. Remove from the heat.

In a mixing bowl, combine the cooked onions with the shredded turkey and the mashed potatoes. Lightly beat the egg and add the to the turkey and potato mixture. Add the flour, parsley, and season with salt and pepper. Mix well so that everything is combined. Form the mixture into patties to whatever size you desire.

Pour the bread crumbs onto a flat dish and gently place your croquettes into the crumbs and move around so that they become coated. Place the croquettes in the refrigerator for about 10 to 15 minutes to allow them to firm up a bit.

Remove from the refrigerator and heat enough vegetable to coat the bottom of your frying pan over medium heat. Once the oil is nice and hot, brown the croquettes for about 3 t0 5 minutes on both sides until they're golden brown and crisp. Serve hot with your favorite sides and gravy or some cranberry sauce.