Turkey Croquettes
One of those classic leftover turkey recipes gets an update with a zippy red pepper sauce.
What better way to use Thanksgiving leftovers than in savory turkey croquettes?
With a salad and a bowl of chicken noodle soup, this becomes one of those easy 30 minute meals.
Turkey Croquettes with Roasted Red Pepper Sauce
- 1 cup good-quality croutons
- 3 cloves garlic
- 1 rib celery
- 3/4 cup quick-cooking rolled oats
- 1-1/2 cups leftover cooked turkey (white meat)
- 1 cup mashed potatoes
- 1/4 cup liquid egg substitute (such as Egg Beaters)
- salt and pepper to taste
- 2 Tbsp. olive oil
- 1 Tbsp. butter
Red Pepper Sauce
- 1 8 oz. jar roasted red peppers, drained
- 3/4 cup nonfat sour cream
- 1/2 cup chili sauce
Grind croutons in a blender until they resemble fine bread crumbs. Place in a pie pan and set aside. Place garlic, celery and oats in a food processor and process until finely ground. Add turkey, potatoes, egg substitute, salt and pepper. Pulse until is well combined.
Heat olive oil and butter in a large skillet over medium high heat.
Form turkey mixture into 6 patties. Dip each patty in bread crumbs, shaking off excess. Sautee in skillet until browned, 3-5 minutes on each side.
For Red Pepper Sauce:
Combine all ingredients in a blender or food processor and process until smooth. Serve with turkey croquettes.
Per croquette, based on 6 (not including sauce): 228 calories, 10 g fat, 30 mg cholesterol, 21 g carbohydrate, 3 g fiber, 15 g protein, 2% Vitamin A, 5% Vitamin C, 3% calcium, 9% iron
Click here for my Turkey Hash recipe and more great Thanksgiving recipes.
