30 Days of Thanksgiving~ Marylin van Pelt

My daughters and I found this recipe one Thanksgiving several years ago. We were looking for something to do with Thanksgiving leftovers that would be tasty and different. We made these croquettes together and it is now a "new" tradition. My girls were excited and thankful that they got to add to the "traditions" of our Thanksgiving time together and I was thankful that we shared a new experience that turned into a tradition!

Turkey Croquettes with Mushroom-Rosemary Gravy (Rachel Ray, Food Network)

1 clove garlic, cracked from skin

½ small onion

1 rib celery, chopped

¼ small red bell pepper, chopped

1 cup cooked, chopped turkey meat, white and/or dark

1 cup leftover mashed potatoes

1 egg

1 cup leftover dressing

Salt and pepper

2 teaspoons poultry seasoning

Few sprigs of parsley, leaves only

1 cup Italian bread crumbs, separated ¾ cups and ¼ cup

½ cups grated Romano, a couple of handfuls

1 tablespoon butter

3 tablespoons extra-virgin oil

 

Recipe for Mushroom-Rosemary Gravy (You can skip this and use your leftover gravy from Thanksgiving Dinner)

 

2 tablespoons butter

1 tablespoon extra-virgin olive oil

12 cremini mushrooms, thinly sliced

3 to 4 sprigs fresh rosemary, finely chopped

2 tablespoons all-purpose flour

3 cups chicken stock

 

 

Place the garlic, onion, celery and red bell pepper in food processor and pulse to fine chop. Add turkey, potatoes, egg, dressing, salt, pepper, poultry seasoning and parsley leaves then pulse to process and combine the mixture (I do this part by hand, not in processor). Remove from processor and add ¾ cup of bread crumbs.

 

Heat a small skillet over medium heat with 2 Tablespoons butter and tablespoon oil.  When butter melts add the mushrooms and cook until dark and tender, 5 to 6 minutes. Season the mushrooms with salt and pepper and add rosemary to the pan.  Sprinkle the flour over the mushrooms and cook a minute. Whisk in the stock, bring to a bubble and thicken, 5 minutes, over medium-low heat.

 

Preheat a nonstick skillet with 3 tablespoons extra-virgin olive oil and 1 tablespoon butter over medium heat.

 

Use a conical or round ice cream scoop to form 8 croquettes.  Combine cheese and remaining ¼ cup of bread crumbs on a plate. Coat the croquettes in cheese and bread crumbs and sauté in hot oil until deeply golden all over, 5 to 6 minutes for each batch.  Remove and drain on paper towels. Serve the croquettes with rosemary gravy poured down over them.