Mince the Onion (1).
Mince the Fresh Thyme (3 sprig) and Fresh Sage (2 sprig).
Chop the Cooked Bacon (4 slice).
Chop the Turkey (2 cup) into small pieces.
Melt Unsalted Butter (3 tablespoon) 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.
Add the chopped turkey and Heavy Cream (1/4 cup). Stir together and cook until the liquid evaporates.
In a large mixing bowl, add the contents from the pan and the bacon. Cool for 15 minutes.
Add the Mashed Potatoes (1 cup), All-Purpose Flour (1/4 cup) and Egg (1) to the turkey mixture. Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) and mix thoroughly.
Add the Panko Breadcrumbs (1 cup) 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.
Heat a quarter-inch of Vegetable Oil (to taste) 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.
Serve with Cranberry Sauce (to taste), or gravy, and enjoy!