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Sweet Potato and Turkey Croquettes Recipe


This is a great recipe for leftover turkey and potatoes. You can also substitute ham, duck, chicken, or goose for the turkey.

Prep Time: 3 hours, 10 minutes

Cook Time: 10 minutes

Total Time: 3 hours, 20 minutes


  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • Salt
  • Freshly ground black pepper
  • Grinding of fresh nutmeg
  • 1-1/2 cups mashed sweet potato or white potato (see Note)
  • 1 egg yolk
  • 1 tablespoon milk or heavy cream
  • 1/2 cup diced cooked turkey (or chicken, ham, duck, or goose)
  • 1 cup flour (about)
  • 1 cup bread crumbs (about)
  • 2 eggs
  • Peanut oil


In a large skillet, melt the butter over moderate heat. Saute the onion with a sprinkling of salt, pepper, and nutmeg for about 5 minutes, or until softened but not brown. Place onion in a large bowl. Add the mashed potatoes, egg yolk, milk, and turkey and mix together. Season generously with salt, pepper, and nutmeg.

Cover and refrigerate the potato mixture for several hours, or overnight, until well chilled.

Place the flour on a large plate. Place the bread crumbs on another plate. Whisk the eggs in a bowl and season with salt and pepper.

To form the croquettes, take about a tablespoon of mixture in your hands and form into a ball. Roll the ball in the flour; remove and shake off excess. Dip into the egg and coat thoroughly, and then coat in the bread crumbs. Place the prepared croquettes on a large plate while you heat the oil.

Add enough peanut oil to a large skillet or deep-fat fryer to come 2-1/2 inches up the side. Heat the oil to 375 degrees F. (If you don't have a thermometer, simply add a tiny bit of bread crumbs or flour to the fat, and when it's ready it will sizzle vigorously.) Fry the croquettes about 2 to 3 minutes, or until golden brown. (Be careful not to crowd the skillet.) Remove and drain on paper towels and serve immediately.

Yield: About 12-14 croquettes

Note: You can use leftover mashed potatoes or simply take a boiled or baked potato and mash it until somewhat smooth.

Source: Leftovers by Kathy Gunst (Harper Collins)
Reprinted with permission.

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