Thanksgiving Leftover Turkey Croquettes

Here is a treatment of Thanksgiving leftovers off the beaten track. Using an interesting technique for mincing roasted turkey, turn the leftovers into croquettes with the help of some seasonal root vegetables from the root cellar. Furthermore, unlike the typical croquettes, this one is not oily at all. Enjoy!

Special tools:

Food processor; meat tenderizing mallet.

Ingredients

Makes 16 croquettes.

• 1 1/2 cups roasted Turkey breast
• Root vegetables: 1/2 large celeriac root + 3 medium potatoes + 1/2 large beetroot
• Flavor (sofrito): 1/2 large shallot diced + 3-4 garlic pods, crushed + 1 1/2 tbsp curry powder mix + 1/4 cup diced carrots
• 2 cups Panko breadcrumbs
• Egg wash: 2 eggs + 1/2 cup cold water

Method

Process leftover roasted turkey: Place in ziplock bag and freeze overnight. While still in the ziplock, use the mallet to break it up into manageable chunks. Run through the processor to turn it into flakes.

Root vegetables: Peel and cut into chunk and steam till fork tender (about 30-45 mins). Mash while still warm.

Sofrito: Cook all ingredients (except the spice powder mix) in 2 tbsp oil till fragrant. Add the spice powder and let it bloom (1-2 mins). Turn off heat and mix in the turkey and the mashed root vegetables.

Do the breading as in https://purba.blog/2018/09/15/sardine-croquette/.

Bake at 400 F for 20 mins. Flip each croquette and bake for another 10-15 mins.

Serve hot with leftover gravy or leftover cranberry .

Notes, hints, tips:

1. This technique of mincing cooked meat is a technique I had learned ages ago to infuse flavor deep into a tricky meat like chicken. In my last trip to Okinawa, I encountered this absolutely delicious topping of flakes that I could not place. When I asked the chef about it, I was told it was chicken. I didn’t want to be a pesky foreigner at the classy restaurant but I bet the chicken went through the treatment such as here.
2. Use any combination (or not) of vegetables of your choice to use as a binder for the meat. A rule of thumb is to use the same amount of vegetables as meat by volume.