Turkey Croquettes with Mushroom Rosemary Gravy
Transform your holiday leftovers into a gourmet delight with these irresistibly crispy Turkey Croquettes paired with a luxurious Mushroom Rosemary Gravy. Made with tender shredded turkey, creamy mashed potatoes, and melty cheddar cheese, these golden-fried croquettes are perfectly seasoned and coated in crunchy breadcrumbs. The star of the dish, however, is the savory gravy, infused with earthy mushrooms, fragrant rosemary, and a touch of velvety cream for an indulgent finish. Perfect as an appetizer or a comforting main course, this recipe is a creative way to breathe life into your leftovers while satisfying every craving. Serve these croquettes piping hot with the rich gravy drizzled on top or as a dip on the side for a crowd-pleasing feast.
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Recipe Information
Ingredients
- 2 cups cooked turkey (shredded or finely chopped)
- 1 cup potatoes (mashed, room temperature)
- 1 cup cheddar cheese (shredded)
- 2 tablespoons fresh parsley (finely chopped)
- 1 large egg (lightly beaten)
- 1.5 cups plain breadcrumbs
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup vegetable oil (for frying)
- 2 tablespoons unsalted butter
- 1 cup mushrooms (finely chopped)
- 2 tablespoons all-purpose flour (for gravy)
- 1.5 cups chicken or turkey stock
- 0.25 cup heavy cream
- 1 teaspoon rosemary (finely chopped)
- 1 clove garlic (minced)
- 0.5 teaspoon salt (for gravy)
- 0.25 teaspoon black pepper (for gravy)
Instructions
In a large mixing bowl, combine the turkey, mashed potatoes, cheddar cheese, parsley, egg, salt, and black pepper. Mix thoroughly until the mixture holds together.
Shape the mixture into small logs or patties, about 2 inches long, and place them on a parchment-lined baking sheet. Chill in the refrigerator for 15–20 minutes to firm up.
Set up a breading station with three shallow bowls: one with flour, one with the beaten egg, and one with breadcrumbs.
Coat each croquette in flour, then dip it in the beaten egg, and finally roll it in breadcrumbs, ensuring it's evenly coated. Set aside.
Heat vegetable oil in a large skillet over medium heat. Once hot, fry the croquettes in batches for 3–4 minutes on each side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
For the gravy, melt the butter in a saucepan over medium heat. Add the minced garlic and mushrooms, and sauté for 5–6 minutes until softened and browned.
Sprinkle the flour over the mushrooms and cook for 1–2 minutes, stirring constantly, to form a roux.
Slowly whisk in the chicken or turkey stock, ensuring no lumps form. Bring to a simmer and cook for another 3–4 minutes until thickened.
Stir in the heavy cream, rosemary, salt, and black pepper. Simmer for an additional 2 minutes until the gravy is smooth and velvety.
Serve the turkey croquettes hot with the warm mushroom rosemary gravy drizzled over the top or on the side.
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 23.1 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1771 mg | 77% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.5 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 301 mg | 23% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 632 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
