Familiar dishes return, cleverly camouflaged as these croquettes, which are formed from turkey and mashed potatoes and served with cranberry sauce on the side.
Martha Stewart Living, November 2008
- 1 1/2 ounces (3 tablespoons) unsalted butter
- 1 medium onion, minced
- Coarse salt and freshly ground pepper
- 1 1/2 teaspoons minced fresh sage
- 1 1/2 teaspoons minced fresh savory or thyme
- 2 cups finely chopped cooked turkey
- 1/4 cup heavy cream
- 1 cup mashed potatoes
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 1 1/2 cups finely ground fresh breadcrumbs
- Vegetable oil, for frying
- Cranberry sauce, for serving
- Melt butter in a large skillet over medium-high heat. Add onion, 1 teaspoons salt, and teaspoon pepper. Cook for 3 minutes. Stir in sage and savory or thyme, and cook for 1 minute. Stir in turkey and cream, and cook until liquid evaporates, about 1 minute. Transfer to a large bowl, and let cool for 15 minutes.
- Add potatoes, flour, and egg to turkey, and season with salt and pepper.
- Drop 2 tablespoons turkey mixture into a shallow bowl of breadcrumbs, turn to coat, and pat into 2-inch disks. Arrange in a single layer on a baking sheet, and refrigerate for 10 minutes.
- Heat 1/4 inch oil in a skillet over medium heat. Working in batches, cook croquettes in a single layer until golden brown, about 2 minutes per side. Transfer to paper towels to drain. Serve immediately with cranberry sauce.
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