Leftover Stuffing Dressing Croquettes Recipes

BIRD'S THANKSGIVING LEFTOVER CROQUETTES

Steps:

• Mix the turkey, stuffing, and eggs well. Refrigerate 3 hours minimum.
• Create a 'log' shape from about 3/4 cup of mixture. Then gently drop onto the counter to flatten the bottom. (about 3" high, 2" in diameter).
• Roll the croquettes in flour, then bread crumbs. Fry in oil in deep skillet over medium heat, turning occasionally, until golden brown on all sides and bottom, about 10-15 minutes. Keep warm in 200 degree Fahrenheit oven.
• Sauce: (or you can use leftover gravy) Meanwhile, mix the can of soup with the half cup milk in a saucepan. Cook, stirring constantly, until warmed and creamy.
• Pour over croquettes or serve sauce on the side. Traditionally served atop mashed potatoes for a wonderful presentation.

TURKEY DINNER CROQUETTES

Steps:

• 1. Using a food processor, chopper or Bullet finely chop meat, celery, onion, cauliflower, and broccoli.
• 2. Stir in stuffing and 1c crushed cracker crumbs. *I used Cheeze-Its & saltines but any flavor of crackers would work.
• 3. Whisk egg well and add to mixture along with a pinch of salt and pepper. *This makes a good binder for the patties*
• 4. Take a scoop of the mixture and roll into a ball that sticks together (add more cracker crumbs if it's not holding together well). Press ball into patties the size of a standard burger bun in diameter.
• 5. Dredge patties in crushed French fried onion or remaining cracker crumbs if desired.
• 6. Heat a skillet to medium heat and use 2 tbsp olive oil fry the patties for 3-5 minutes on each size until golden brown.
• 7. Serve these patties on a bed of fresh greens with a light dressing (sour Cream w/chives) or on a grilled sesame bun topped with tomato, cucumber & lettuce. Make the patties smaller for appetizers.

LEFTOVER STUFFING CROQUETTES

Steps:

• Pour enough oil into a large Dutch oven to fill the pan about 3 inches deep. Heat over medium heat until a deep-fry thermometer inserted in the oil reaches 325 degrees F. Line a rimmed baking sheet with parchment paper, line a second rimmed baking sheet or plate with paper towels and set a cooling rack inside a third rimmed baking sheet. Preheat the oven to 200 degrees F.
• Place the stuffing in a food processor fitted with the blade attachment. Pulse until slightly broken up but still with chunks, 4 to 5 times.
• Scrape the stuffing into a large bowl. Whisk the egg and 1/2 teaspoon salt in a small bowl. Stir the egg mixture into the stuffing with a fork. Add the flour and use a rubber spatula or your hands to incorporate it until no streaks remain.
• Place the panko in a shallow baking dish. Use a 2-tablespoon cookie scoop to scoop out a portion of the stuffing mixture. Flatten the scoop slightly with your hands, then place a cube of mozzarella in the center. Bring the stuffing up over the cheese to enclose it; if the mixture sticks to your hands, spray them with a little cooking spray. Form the croquette into a football shape. Roll the croquette in the panko, pressing slightly to adhere. Place on the parchment-lined baking sheet. Repeat with the remaining stuffing and mozzarella; you should get 10 to 12 croquettes.
• Use a spider to gently lower half of the croquettes into the hot oil, making sure not to overcrowd the Dutch oven. Fry until golden brown, 2 to 3 minutes. Transfer to the paper towel-lined baking sheet and sprinkle with salt. Let the croquettes drain for a minute, then transfer them to the baking sheet with the wire rack and keep warm in the oven until ready to serve. Bring the oil back to 325 degrees F, then repeat with the remaining croquettes.
• Serve the croquettes on a platter with leftover gravy or mustard.