Turkey & Potato Croquettes

Serves 4


  • 3 tbsp unsalted butter
  • 1 medium onion, diced
  • kosher salt
  • 1½ tsp chopped sage
  • 1½ tsp chopped thyme leaves
  • fresh ground pepper
  • 2 cups turkey, chopped
  • ¼ cup heavy cream
  • 1 cup mashed potatoes
  • ¼ cup all-purpose flour
  • 1 large egg, beaten
  • 1½ cups panko breadcrumbs (regular breadcrumbs or rice crispies also recommended)
  • canola oil for frying
  • zest & juice of ½ orange
  • cranberry sauce


  1. Melt butter in a medium saucepan over medium heat and cook onions until tender, 3-4 minutes
  2. Add salt, pepper, herbs, turkey and cream. Allow to reduce, about 5-6 minutes. Remove from heat and cool 15 minutes
  3. Mix turkey with potatoes, flour and egg. Add more pepper to taste. Form into croquettes (can be made into classic cylinders or into disks, both about 2" in height/diameter)
  4. Press croquettes into breadcrumbs, coating all sides, then refrigerate for 30 minutes
  5. Heat canola oil to 350º in a heavy-bottomed, straight-edged fry pan. Fry croquettes in small batches until golden brown (about 2 minutes), flipping halfway through. Remove from oil and transfer to a paper towel-lined plate to remove excess oil
  6. Add salt and orange zest on top while croquettes are still warm
  7. Heat cranberry sauce in saucepan set over medium heat. Add a squeeze of orange. Remove from heat when just starting to bubble
  8. Serve croquettes immediately with warmed sauce on the side