Often my favorite thing about Thanksgiving turkey, these oven baked croquettes are the PERFECT simple and basic recipe to try with leftovers from other meals! Also works great with chicken.
Prep Time:1 hour
Total Time:1 hour
3 tablespoon butter
4 tablespoon all-purpose flour
½ cup milk
½ cup chicken broth
½ teaspoon salt & black pepper
½ teaspoon onion powder
2 tablespoon fresh chopped parsley
1 egg, beaten
2 cups cooked chicken or turkey, grated fine (chop in food processor)
Shake & Bake coating mix or panko breadcrumbs
Melt butter in a medium saucepan over medium heat. Stir in flour until it makes a smooth paste. Add milk and chicken broth and cook until very thick.
Add salt, pepper, onion powder and the beaten egg. Blend well and let cool a little.
In a large bowl, combine chicken or turkey with a little salt & pepper and add the fresh parsley.
Add the cream mixture to the chicken/turkey mixture and combine well. Cover with plastic wrap and chill in the refrigerator until cold.
Remove from refrigerator and roll croquettes into desired shape (usually round, cone, or oval shapes) using a cookie scoop as your size guide (around 2-inch balls). Once shaped, dip into a beaten egg (or coat as an egg wash) and then roll into the bread crumb mixture real well.
Place croquettes in greased baking dish or on a baking sheet with parchment paper and bake 350º until golden brown.
Create your own white gravy or use leftover turkey gravy and serve with mashed potatoes, fresh salad, or a simple vegetable side dish (suggestions below).
You can also fry these in a large skillet with a little olive oil or air fryer, but we traditionally bake them in the oven to avoid the extra calories.
You can also substitute ground chicken or turkey, but since we usually make these with Thanksgiving leftovers, the food processor is our go-to.
Swiss cheese is a great melt on top, but I prefer without.
Store in an airtight container in the fridge or freeze for future meals.