Turkey Croquettes

One of those classic leftover turkey recipes gets an update with a zippy red pepper sauce.

Nov 21, 2006 Stephanie Gallagher

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.

The copyright of the article Turkey Croquettes in Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Turkey Croquettes in print or online must be granted by the author in writing.