Let's face it. The best thing about Thanksgiving dinner is leftovers. Everything tastes better the second day (or the second dinner on the same day). On Friday, I'm usually content to eat the entire meal again. Isn't this why microwaves were invented? Saturday, a turkey sandwich with cranberry sauce is sublime. By Sunday night though, the turkey is looking dried out and picked over, the stuffing is all gone, and the gravy looks like something you'd spread on tile to set it.
Time for my favorite recipe: Turkey Croquettes. When I was first introduced to them as a young married by my mother in law, my first reaction was EWWWW. Why would anyone eat little balls of turkey? But they soon become another reason to roast a turkey.
Especially when I eliminated the frying. Here you go. Give them a try.
1/3 c butter
1 c milk
salt and pepper
2 c chopped turkey
1 T parsley
1/4 c of chopped onion
Make a white sauce by whisking together the melted butter and flour over med heat and gradually adding the milk, stirring until thick. Add salt and pepper to taste. Add the turkey, parsley and onion.
Chill. Form balls of the croquette mixture and bread. Dip into egg, then bread again. You can chill again at this point.
Bake for 20 minutes at a 375 degree oven. Enjoy.
Croquettes usually signal the end of the turkey. Time for looking forward to the Christmas bird.
Hope you have a wonderful holiday season with plenty of leftovers.