Leftovers, Leftovers, Let Turkey Come Over

Whether your holiday brought everyone in your bubble together or was a little more on the virtual side, there’s one guarantee that won’t change—leftovers! (Well, not of pie—there’s never enough pie.) Thanksgiving may have come, but it’s certainly not gone. A couple good heaps of mashed potatoes, part of a dish of stuffing, and a collection of half-full containers of green things are likely haunting your fridge. Most likely of all, there’s something like half a bird in your kitchen, earmarked for a week of turkey sandwiches and other quick lunch items. Before you hit that turkey event horizon, we’ve got a recipe from our Head Chef guaranteed to shake up your post-holiday cooking slump and get you back on track! 

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Turkey & Mashed Potato Croquettes

2 cups Mashed Potatoes, room temperature
3 cups cooked turkey, chopped
2 eggs
1/2 cup flour
1/2 cup Parmesan, grated
2 tbsp shallot, minced
2 tsp rosemary, chopped
1 tsp sage, chopped
1/2 tsp salt
1/4 tsp pepper
1 cup Panko breadcrumb
1 cup Olive Oil

Preheat the oven to 350 degrees. Warm mashed potatoes with a little extra milk/cream as needed to make soft and workable. 

Mix together mashed potato, herbs, shallot, flour, turkey, 1 egg, salt and pepper. Mix well to combine. 

In a bowl, whisk egg with a little water. In a separate bowl place the panko. Form the mashed potato mixture into roughly 12 patties, about 1” thick each.

Dip each patty into the egg mixture and then into the breadcrumbs. 

Heat olive oil over medium-low heat until shimmering. Place in patties and cook on one side until golden brown, about 2-3 minutes. Flip and brown the other sides. Place in the preheated 350 degree oven for 10 minutes to finish them, and serve.