For the past two years we’ve had the pleasure of dining with a great group of friends for Thanksgiving. Fortunately, the hostess cooks enough Bird to send us home with leftovers, and Meatlovin’ Man made his own dressing this year as well. Tonight, inspired by the handsome Todd English’s turkey meatballs on GMA, I took those two ingredients, threw in a bit more, and made these Leftover Turkey Stuffing Croquettes for Sunday Supper.
Rule Numero Uno for this recipe: Use What You’ve Got. The keyword in this recipe is “Leftover”… so if you don’t have turkey but you have chicken, pork, sausage… use it! You don’t have this kind of stuffing, but another… or mashed potatoes? Use it! Throw in an appropriate cooked veg if you don’t have the cranberries (carrots, broccoli, etc.). But here’s the recipe as I made it tonight and it tasted (ahem… <cough, cough>) absolutely delicious!
Recipe for Leftover Turkey Stuffing Croquettes
(Measurers beware: this is one of those Eyeballer recipes)
Makes 6 croquettes
* Cooked leftover turkey, dark & white meat, cut into small-ish cubes (about 3 cups)
* Cooked leftover Cornbread & Sausage Stuffing (about 3 cups) or any other cooked stuffing you have in the fridge
* Craisins, put into a small bowl with enough water to cover and re-plump them (about 1 cup) for 20 minutes, drain
* Fresh parsley, chopped (about 1/2 cup)
* 2 eggs, beaten and kept in separate bowls
* Panko bread crumbs (about 1 cup)
* Pinch of kosher salt
* Butter – just a pat
* Canola oil – twice around the pan
1. In a bowl combine the turkey, stuffing, plump craisins, fresh parsley, pinch of salt and 1 of the beaten eggs. Mix together as you would for meatloaf. Mixture will be moist but not altogether cohesive.
2. Put enough of the mixture to fill palm of your hand, and make a large meatball out of it. Then flatten on both sides, making sure to pat the sides, keeping them together (they have a tendency to “split” in this process). Proceed until all of the mixture is made into patties. Using my approximate measurements above, this should be about 6 large crabcake/hamburger-sized patties.
3. It’s helpful if at this point you can put them onto a plate or sheet and stick in the fridge for about 30 minutes. If you don’t have the time to do this, it’s not crucial, but does help in Step 5.
4. Throw the butter and oil into a non-stick frying pan, bring to a nice bubbling point over Med-Hi heat. Take each Turkey Stuffing Croquette, place into the bowl of the second beaten egg, then cover in panko crumbs, and finally place into the pan to fry.
5. Cook patties over Med-Hi heat (I used #4 on my gas stove, which ranges from 1 – 6) approximately 5 minutes. Using a spatula, lift one patty gently to see if crust is golden brown. When it is, GENTLY flip each one over, using spatula and your hand to ensure they don’t break apart. Cook another 4 minutes on second side.
6. Plate and enjoy with gravy or cranberry sauce on the side.
Don’t have gravy? There are tons of recipes online that can help you out, but here’s my cheater version for tonight and even Meatlovin’ Man was (almost) fooled:
Emergency Gravy Recipe
* 1 can/jar store-bought chicken gravy (Campbell’s, Swanson’s, generic – whatever!)
* 1/2 cup red wine
* Black pepper, dried sage, garlic powder
Mix all ingredients together in a saucepan until hot & bubbly. Pour over Leftover Turkey Stuffing Croquettes & enjoy!