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Glorious Gluten-Free Turkey Croquettes

If you’re like me, using up the Thanksgiving leftovers via turkey sandwiches isn’t your first choice. Being a middle-aged woman with a slow thyroid means I’m carb-leary. Not carb-free, but very discriminating about the white stuff, which means BREAD!

 

 



And if you’re not like me and sandwiches are a regular part of your life, chances are, the week after Thanksgiving and all its attendant carb-centric side dishes have suddenly caused you to call a time-out (however brief) on the white stuff.

I totally get it…and I’m here to help. And while nothing’s quite as wonderfully comforting as Turkey Soup, these Turkey Croquettes are a wonderful way to use up the leftovers, as well as serve as a nice change of pace, texture- and flavor-wise.

Chef Bill drew on his restaurant background for this one, noting it was often a method-of-choice for dazzling customers with an unusual menu special while also handily dispensing of product excess.

The croquettes make a delicious light lunch or dinner, paired with a salad or cooked vegetable. Gluten-Free breadcrumbs are in the recipe, but not enough to impart a carb overload. And since the turkey’s already cooked, all that’s required is a brief assemblage followed by sautéing them till brown on each side. Voila – a fresh take on holiday leftovers!

 

PS – Post-Easter, this works fantastically for ham croquettes. And in everyday usage, don’t overlook the chicken leftovers!

 

 

 

Properly dressed with leftover gravy…

 

 



Glorious Gluten-Free Turkey Croquettes
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Glorious Gluten-Free Turkey Croquettes
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
  • 1 1/2 pounds roast turkey coarsely chopped, by hand or food processor
  • 1 tablespoon fresh sage or thyme chopped
  • 2 eggs beaten or blitzed in blender
  • 1 medium onion diced, by hand or food processor
  • 1 tablespoon brown mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup mayonnaise
  • 3/4 cup gluten-free bread crumbs + 1/2 cup for dredging
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • Light olive or grapeseed oil for frying
Servings: people
Instructions
  1. Blend all ingredients together in a mixing bowl using a wooden spoon or rubber spatula until all ingredients are blended and the mixture is the consistency of uncooked meatloaf. Cover and chill for at least 30 minutes.
  2. Heat a large skilled with light olive oil, grapeseed oil, or any other oil with a high smoking point.
  3. Using a 1/3-cup measuring cup, take a heaping 1/3-cup of the mixture and form into a burger-like patty. Place the remaining ½-cup of breadcrumbs in a shallow bowl and dredge each side of patty. Saute over medium-high heat for three minutes each side, or until golden brown.
  4. Serve immediately or place in a warm oven until ready. Accompany with your favorite sauce, condiment, or gravy.
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This one is for Great Lakes Collagen: