Turkey Croquettes with Chipotle Cranberry Sauce > Rocky Mountain RV & Marine - Albuquerque RV and Boat Sales & Service

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Rocky Mountain RV & Marine Blog

Turkey Croquettes with Chipotle Cranberry Sauce

Turkey Croquettes with Chipotle Cranberry Sauce

If your family is like mine, turkey sandwiches get old after a day so I’m always on the lookout for a good recipe using left over turkey. I remembered that my Mother used to make turkey croquettes, which are tender and tasty little fried patties that can be served with the leftover gravy or you can spice it up a bit and make a Chipotle Cranberry Sauce that’s excellent with the croquettes!


Turkey Croquette Recipe 


1 1/2 ounces (3 tablespoons) unsalted butter

1 medium onion, minced

Coarse salt and freshly ground pepper

1 1/2 teaspoons minced fresh sage

1 1/2 teaspoons minced fresh savory or thyme

2 cups finely chopped cooked turkey

1/4 cup heavy cream

1 cup mashed potatoes

1/4 cup all-purpose flour

1 large egg, lightly beaten

1 1/2 cups crushed corn flakes

Vegetable oil, for frying

Cranberry sauce, for serving




Melt butter in a large skillet over medium-high heat. Add onion, 1 teaspoons salt, and teaspoon pepper. Cook for 3 minutes. Stir in sage and savory or thyme, and cook for 1 minute. Stir in turkey and cream, and cook until liquid evaporates, about 1 minute. Transfer to a large bowl, and let cool for 15 minutes.


Add potatoes, flour, and egg to turkey, and season with salt and pepper.


Drop 2 tablespoons turkey mixture into a shallow bowl of crushed corn flakes, turn to coat, and pat into 2-inch disks. Arrange in a single layer on a baking sheet, and refrigerate for 10 minutes.


Heat 1/4 inch oil in a skillet over medium heat. Working in batches, cook croquettes in a single layer until golden brown, about 2 minutes per side. Transfer to paper towels to drain. Serve immediately with cranberry sauce.



Chipotle Cranberry Sauce 


·       3 canned chipotle chiles in adobo, chopped (save sauce)

·       1 12-ounce package fresh or frozen cranberries

·       1 1/4 cups sugar

·       3 tablespoons fresh lemon juice

·       1 small garlic clove, chopped

·       1/4 teaspoon ground cinnamon

·       1/4 teaspoon ground cumin

·       3 Tablespoons of adobo sauce


Combine chipotles, cranberries, sugar, and lemon juice in heavy medium saucepan and stir over medium heat until sugar dissolves. Continue cooking until cranberries begin to open up, stirring occasionally, about 5 minutes. Stir in garlic, cinnamon, and cumin. Simmer until sauce thickens slightly and flavors meld, stirring often, about 5 minutes. Cool. 

Can be made 1 week ahead. Keep chilled.

How do you celebrate Thanksgiving while you're on the road? We would love to hear from you! 

Tell us on our Facebook page or at Rocky Mountain RV and Marine!

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