Description
This is a great recipe to use up leftover turkey or chicken. It does not taste anything like leftovers. Makes about six 2-inch croquette balls. Definitely need to double or triple recipe for large groups as I can eat 2 croquettes easily.
Ingredients
- 2 slices bread, or more as needed
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ cup milk
- ½ cup chicken broth
- 2 cups diced cooked turkey
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon dried rosemary
- salt and ground black pepper to taste
- 1 egg, beaten
Instructions
- Place bread in a blender and blend until soft crumbs form. Place bread crumbs in a shallow bowl.
- Heat butter in a saucepan over medium heat until melted. Stir flour into melted butter until dissolved. Mix milk and broth into butter-flour mixture; cook and stir until mixture is thick
- about 5 minutes. Remove saucepan from heat and cool mixture.
- Mix turkey
- parsley
- rosemary
- salt
- and pepper into cooled mixture. Form turkey mixture into balls. Place balls on a plate and refrigerate until chilled
- at least 3 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Dip balls in the beaten egg
- allowing excess to drip back into bowl. Press balls into bread crumbs until coated. Arrange balls on a baking sheet.
- Bake in the preheated oven until cooked through and browned
- 25 to 30 minutes.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 3 hrs 50 mins
Servings: 3