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!