Baked Turkey Croquettes
A lighter, oven-baked way to use leftover turkey, shaped into croquettes with mashed potato, sautéed garlic and onion, breaded and baked until golden.
Ingredients
| 12 oz | 340 g | cooked turkey breast, chopped fine |
| 3 | medium potatoes, peeled, cooked and mashed | |
| 3/4 cup | 180 ml | chicken broth |
| 2 teaspoons | 10 ml | olive oil |
| 3 cloves | garlic | |
| 1 | medium onion, chopped | |
| 1/2 cup | 120 ml | parsley, chopped |
| — | salt and fresh pepper | |
| 1/2 cup | 120 ml | seasoned whole wheat bread crumbs |
| 1 | egg, whisked | |
| — | olive oil spray | |
| — | leftover turkey gravy for serving, optional |
Instructions
In a large bowl, mash potatoes with 1/4 cup broth, salt and pepper. Set aside. Sauté garlic and onions in oil over low heat. Add parsley, salt and pepper and cook until soft, about 2-3 minutes. Add turkey and remaining broth, mix well and shut heat off. Add turkey to mashed potatoes and using your clean hands mix well. Taste for salt and adjust if needed. Preheat oven to 450°F. Measure 1/4 cup of mixture then form into croquettes. Place on waxed paper. Repeat with remaining mixture. Dip each croquette in egg mixture, then breadcrumbs and place on a parchment lined cookie sheet for easy cleanup. Spray generously with olive oil (about 1 tbsp worth). Bake in the oven about 15 minutes, or until golden. Optional, serve with leftover turkey gravy.