Faced with leftovers, chef Todd Pulsinelli of Restaurant August in New Orleans fires up the FryDaddy. “You can pretty much always pack nearly anything into a ball, bread it, and deep-fry it for an appetizer or a snack,” he says. The day after Thanksgiving is no exception. When Pulsinelli serves these crisp turkey-and-dressing croquettes at home, he completes the fridge cleanout with a ramekin of cranberry sauce–based dip. “I love these because they use the whole meal,” he says. “Nothing goes to waste.”
Easy Turkey and Dressing Croquettes
Thanksgiving-Leftover Croquettes
3 cups leftover dressing
2 cups leftover turkey, chopped
1/2 cup grated Parmesan
1/2 cup chopped chives
1/2 cup chopped parsley
2 tbsp. chopped sage
1 large egg
1 cup cornstarch
2 cups canola oil
Cranberry Dipping Sauce
1 cup leftover cranberry sauce
Juice of 1 satsuma or orange
2 tbsp. rice wine vinegar
1 tbsp. honey
1/2 jalapeño, sliced in half vertically (seeded for less heat; with seeds for more)
Preparation
- For the croquettes: In a large mixing bowl, combine stuffing, turkey, cheese, and herbs. Add egg and mix with your hands to incorporate fully. Divide mixture into 10 to 12 portions and roll into balls with your hands. Set aside. Place cornstarch in a shallow dish; roll each croquette in the starch, covering completely and shaking off excess.
- Pour oil into a large skillet, and heat to medium-high. Fry croquettes until golden brown (about 3-4 minutes per side), working in batches if necessary. Remove croquettes from pan and drain on paper towels. Serve with Cranberry Dipping Sauce.
- For the sauce: Combine all ingredients in a saucepan and bring to a simmer on medium-low, stirring occasionally, for 20 minutes or until slightly reduced. Remove jalapeño with tongs and discard. Serve warm.
Recipe from chef Todd Pulsinelli of Restaurant August in New Orleans, Louisiana