This is a great recipe to use up leftover turkey or chicken. It does not taste anything like leftovers. Makes about six 2-inch croquette balls. Definitely need to double or triple recipe for large groups as I can eat 2 croquettes easily.
- 2 slices bread, or more as needed
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ cup milk
- ½ cup chicken broth
- 2 cups diced cooked turkey
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon dried rosemary
- salt and ground black pepper to taste
- 1 egg, beaten
- 1. Place bread in a blender and blend until soft crumbs form. Place bread crumbs in a shallow bowl.
- 2. Heat butter in a saucepan over medium heat until melted. Stir flour into melted butter until dissolved. Mix milk and broth into butter-flour mixture; cook and stir until mixture is thick, about 5 minutes. Remove saucepan from heat and cool mixture.
- 3. Mix turkey, parsley, rosemary, salt, and pepper into cooled mixture. Form turkey mixture into balls. Place balls on a plate and refrigerate until chilled, at least 3 hours.
- 4. Preheat oven to 350 degrees F (175 degrees C).
- 5. Dip balls in the beaten egg, allowing excess to drip back into bowl. Press balls into bread crumbs until coated. Arrange balls on a baking sheet.
- 6. Bake in the preheated oven until cooked through and browned, 25 to 30 minutes.
serving: 3 servings
calories: 346.4 kcal
carbohydrates: 16.7 g
protein: 33.2 g
saturated fat: 7.6 g
cholesterol: 157.4 mg
sodium: 485.9 mg
fiber: 0.7 g
sugar: 2.9 g