Sunday Brunch: Thanksgiving Leftover Croquettes Recipe – a delicious recipe with potatoes, eggs, flour, Kosher salt, leftover roast turkey, cranberry sauce. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine mashed potatoes, 1 beaten egg, flour, and pinch of salt in medium bowl and mix until thoroughly combined. In separate bowl mix cranberry sauce and chopped turkey.
2
Take 1/3 cup of mashed potato mixture and make cup in your hands, place 1 heaping tablespoon of turkey cranberry mixture in mashed potato cup and seal potato around it. Repeat with remaining ingredients making 8 large croquettes.
3
Beat remaining 3 eggs in pie plate. Dip croquettes one at a time in egg, followed by breadcrumbs. Repeat until all croquettes are breaded.
4
Heat oil in 12-inch non-stick skillet, wok, or Dutch oven to 350u00b0F. Fry croquettes in batches, making sure not to crowd the pan. Drain on paper towels, season with salt, and serve hot.
798
kcal
Calories
42
g
Fat
65
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/2 cups mashed potatoes, 4 eggs, 2 tablespoons all-purpose flour, Kosher salt, and more.
Yes, Sunday Brunch: Thanksgiving Leftover Croquettes Recipe falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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