Cooking Instructions
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Step 1
Mince the
Onion (1)
.
Step 2
Mince the
Fresh Thyme (3 sprigs)
and
Fresh Sage (2 sprigs)
.
Step 3
Chop the
Cooked Bacon (4 slices)
.
Step 4
Chop the
Turkey (480 mL)
into small pieces.
Step 5
Melt
Unsalted Butter (40 g)
in a large skillet over medium-high heat. Add the minced onion and saute for 3 minutes. Season with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
. Add in the sage and thyme and cook for a minute.
Step 6
Add the chopped turkey and
Heavy Cream (60 mL)
. Stir together and cook until the liquid evaporates.
Step 7
In a large mixing bowl, add the contents from the pan and the bacon. Cool for 15 minutes.
Step 8
Add the
Mashed Potatoes (240 mL)
,
All-Purpose Flour (30 g)
and
Egg (1)
to the turkey mixture. Season with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
and mix thoroughly.
Step 9
Add the
Panko Breadcrumbs (50 g)
to a shallow bowl. With your hands, form 3 tablespoon of the mixture into disks. Add the disks to the breadcrumbs one at a time, and turn to coat. Arrange on a cutting board or baking sheet, and refrigerate for 10 minutes.
Step 10
Heat a quarter-inch of
Vegetable Oil (as needed)
in a skillet over medium heat. Working in batches, cook croquettes in a single layer until golden brown, about 2 minutes per side. Transfer to paper towels to drain.
Step 11
Serve with
Cranberry Sauce (to taste)
, or gravy, and enjoy!
