Ingredients

• 1 1/2 cups Finely chopped leftover Turkey
• 1/2 cup leftover mashed potatoes ( you can use sweet potatoes instead)
• 1/3 cup finely chopped Onion or Shallot
• 3 large Eggs
• 1 1/2 – 2 cups Fine Bread Crumbs
• 1 clove minced Garlic
• 2 tbsp Butter or Margarine
• 1/4 cup all purpose white Flour
• 1/4 – 1/3 cup Milk
• 1/4 cup Chicken or Vegetable Broth
• 1/4 tsp dried Sage
• Salt and pepper to taste
• Light oil for frying

Method

1. Saute onions and garlic until they are transparent
2. Add in broth and milk slowly while stirring. Cook just long enough to heat through
3. Transfer to a large bowl
4. Stir in potatoes, turkey, sage, salt and pepper and one egg and mix thoroughly (if mixture is to thin you can add a little flour to help bind it)
5. Cover and chill mixture for 1-2 hrs
6. put flour, remaining 2 eggs (beaten) and bread crumbs into 3 separate bowls
7. Form the cold mixture into balls or log shapes
8. Dip one at a time into flour, then egg, then bread crumbs and set aside
9. When all of your Croquettes have been breaded, chill them for 10 – 15 minutes.
10. Heat oil in a non-stick pan until it reaches medium heat
11. Add Croquettes in small batches, frying a few minutes on each side until they are crispy and golden brown
12. Rest Croquettes on paper towel to get rid of excess oil
13. Serve hot with Cranberry Sauce

* For a lighter version, you can also cook these Croquettes in the oven, but frying them gives them a nicer crunch.