Leftover Turkey and Stuffing Croquettes

• Meat

  • 2 cups Turkey, cooked

• Produce

  • 6 oz Greens, mixed
  • 2 tbsp Parsley
  • 3 tbsp Shallot

• Refrigerated

  • 3 Egg, large

• Canned Goods

  • 2 cups Bread stuffing

• Condiments

  • 1/2 cup Berry cranberry sauce, whole
  • 1 tbsp Dijon mustard
  • 1/4 cup Lemon juice

• Baking & Spices

  • 1 cup Flour

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin
  • 1 Vegetable oil to fry

• Bread & Baked Goods

  • 1 cup Breadcrumbs, dry

Found on justalittlebitofbacon.com

Description

Directions

• Make the turkey croquettes: In a large bowl mix the turkey, stuffing, egg, shallots, and parsley, until combined. Season to taste with salt and pepper. Divide and shape the mixture into twelve patties.
• Bread the croquettes: Set out the the flour, eggs, breadcrumbs into three shallow bowls. Beat the eggs until well mixed. Dip each croquette into the flour, shaking off any excess, then into the egg, letting it drip off, and then coat with breadcrumbs. Set out the croquettes on a baking sheet.
• Make the salad dressing: Mix together the cranberry sauce, lemon juice, mustard, and shallots. Gradually whisk in the olive oil until emulsified.
• To serve, arrange croquettes and a portion of the greens on a plate and drizzle with the cranberry vinaigrette. Serve extra vinaigrette along side.

Nutrition