For Mother’s Day, my sister roasted a turkey. Which means we’ve had leftover turkey up the wazoo for the last week. My mother put a bunch of it through the food processor, with the intention of making croquettes. I jumped on the opportunity to both make something I hadn’t tried before, and explore a different way to revamp leftover turkey.
I found several recipes, all of which suggested browning the croquettes in vegetable shortening, butter or oil. I opted to bake mine in the oven instead.
- 1 can condensed cream of chicken soup
- 1 can condensed cream of mushroom soup
- 1 can sweet peas, drained
- 3 cups finely chopped, cooked turkey meat
- 1 1/2 cup Italian-style bread crumbs
- 1/4 cup minced celery
- 2 tablespoons minced onion
- 1 1/4 teaspoon poultry seasoning
- 1/2 c milk
- 2 eggs
Preheat oven to 350°F. Mix together shredded turkey, 1/2 tsp poultry seasoning, 1/2 c bread crumbs (reserve the rest to bread croquettes with) onion, celery and 2/3 can of cream of chicken soup (I used Campbell’s cream of chicken with herbs); reserve rest for sauce. Mold mixture into croquettes (sort of cone-shaped) patties or balls as desired. Roll croquettes in breadcrumbs, egg, and then back in the breadcrumbs. Bake for 30 minutes.
In a small saucepan, mix remaining cream of chicken, cream of mushroom soup, 3/4 tsp poultry seasoning, milk and peas. Heat through and serve over croquettes.