It's always difficult to decide which delectable dish to prepare with turkey leftovers. I always make Turkey Carcass Soup the day after Thanksgiving--several people have told me the name just sounds unappetizing--but it is truly delicious. Just boil the turkey carcass and then use the broth to make a lovely soup. I also love turkey tetrazzini and turkey hot shots, but there's only so much leftover turkey.
The all-time favorite of my family is Turkey Croquettes served with gravy made from the drippings from the turkey. The gravy was so good this year I told Gerald I should just "mainline it in my veins!".
Mother's Turkey Croquettes recipe: adapted from The First Ladies Cookbook from Mrs. John Quincy Adams' Chicken Croquettes:
3 cups cooked turkey, cold
1 1/2 cups cracker crumbs
salt and pepper
1 teaspoon mustard
1 tablespoon ketchup
1/2 stick butter
2 eggs, beaten
oil for frying
extra cracker crumbs
parsley sprigs for garnish
Add cooked turkey, bread crumbs, salt, pepper, mustard, ketchup, and butter. Knead all together well until it resembles a meatball mixture. Shape into balls or cakes the desired size. Dip croquettes into beaten eggs, roll in cracker crumbs and fry in oil until light brown and hot in the middle.
Serve hot with gravy or alone.
BON APPETIT!
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