After Thanksgiving, we all know how many boxes are stacked in our refrigerator filled with leftovers to be heated up for the next few days! Most people pop them in the microwave as is and eat the same old meal day after day. Luckily, Meating Street Seafood & Steakhouse provided us with a lovely "Thanksgiving Croquette" recipe to cook with our leftovers! That gorgeous cover photo (that likely made you hungry) can turn into this. What a different, yet still delicious flavor and meal for leftovers! Let's give it a go...
Ingredients:
2 cups stuffing
3/4 cups turkey, finely chopped
3/4 cup finely grated parmesan cheese
3 tablespoon chopped parsley
4-5 cups cold mash potatoes
1 cup flour
1 large egg; lightly beaten
2 cups panko crumbs
1 1/2 - 2 cups of gravy for dipping
Preparation:
1. Line two baking sheets with parchment paper.
2. In a large bowl, combine stuffing, turkey, parmesan cheese, and parsley. Mix until well blended. Using your hands, form 1 1/2 inch balls and place on parchment lined baking sheet. Continue forming remaining balls. Place balls on baking sheet and transfer to the freezer and let set for 30 minutes (this step isn’t necessary but it does make the next step easier).
3. Set up an assembly line that includes four bowls lined in a row. Fill the first bowl with mashed potatoes, the second bowl with flour, the third bowl with the lightly beaten egg and the fourth bowl with panko crumbs.
4. Remove stuffing balls from freezer and wrap about 4 tablespoons of mash potato around it. Make sure you are working with cold mash potatoes for easy handling. Gently roll ball in flour and then transfer it to the egg bowl. Using your hands or a fork, roll the ball around to cover it in egg. Finally dip and cover the ball in panko crumbs. Place ball on parchment lined baking sheet and continue forming the remaining balls.
5. Fill a pan with enough oil to submerge the Thanksgiving Left over balls. Heat oil to 365 degrees F. Line a baking sheet with paper towels. Working in batches, drop 2-3 balls into the oil and fry until balls are golden brown, about 3-4 minutes. Remove with a slotted spoon and transfer to paper-towel-lined parchment baking sheet to drain. Continue deep frying remaining balls and adjust heat as needed to keep oil at a consistent 365 degrees F. Serve immediately with gravy and enjoy!