Often my favorite thing about Thanksgiving turkey, these croquettes are the PERFECT recipe to try with leftovers from other meals! Also works great with chicken.
- 3 tbsp. butter
- 4 tbsp. flour
- ½ cup milk
- ½ cup chicken broth
- ½ tsp. salt & pepper
- ½ tsp. onion powder
- 2 tbsp. fresh chopped parsley
- 1 egg, beaten
- 2 cups cooked chicken or turkey, grated fine
- Shake & Bake coating mix or bread crumbs
- Melt butter in pan. 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 bowl, combine the grated chicken with a little salt & pepper and add the fresh parsley.
- Add the cream mixture to the chicken/turkey and combine well. Cover with plastic wrap and chill in the refrigerator until cold.
- Remove from refrigerator and shape into desired shape (usually round or cone shaped) using a cookie scoop as your size guide. Once shaped, dip into a beaten egg and then roll into the bread crumbs coating real well.
- Place in greased baking dish and bake 350º until brown.
- Create your own white gravy or use leftover gravy and serve with (leftover) mashed potatoes.
- If the croquettes seem like they’re falling apart a little too much, we put them in muffin tins to help keep their shape. It just makes them more aesthetically pleasing sometimes but flavor is the same!
- You can also fry these, but we traditionally bake them.