Turkey Croquettes With Cream Sauce: A Thanksgiving Transformation

The scent of nutmeg always takes me back to my grandmother’s kitchen. After every Thanksgiving feast, while the rest of the family settled into a tryptophan-induced slumber, Grandma would be bustling about, transforming the leftover turkey into these delectable croquettes. Crispy on the outside, creamy and savory on the inside, they were a much-anticipated treat. She never measured anything, of course, so it’s taken me years of tweaking to recreate that perfect balance of flavors and textures. But I think I’ve finally captured the magic – a little bit of Thanksgiving, reborn.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Servings: 6
• Yield: 12 croquettes
• Dietary Type: Varies (Can be gluten-free with breadcrumb substitution)

Ingredients

• 3/4 cup butter
• 1 cup flour
• 1 cup milk
• 2 cups chicken broth
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground black pepper
• 1 teaspoon sea salt
• 2 teaspoons lemon juice
• 4 cups turkey, minced
• 2 tablespoons onions, grated
• 1/2 teaspoon poultry seasoning
• 1 teaspoon Italian seasoning
• 1/4 teaspoon hot sauce
• 1 egg
• 1 cup breadcrumbs
• 16 ounces frozen sweet peas

Equipment Needed

• Large saucepan
• Whisk
• Large bowl
• Food processor (optional, for mincing turkey)
• Cookie sheet
• Non-stick spray
• 1/4 cup scoop (optional, for portioning)

Instructions

1. First, prepare the cream sauce. In a large saucepan, melt the butter over medium-low heat. Be careful not to brown the butter.
2. Whisk in the flour until it forms a smooth paste, or roux. Cook the roux for about a minute, stirring constantly, to cook out the raw flour taste.
3. Slowly add the milk and chicken broth, whisking continuously to avoid lumps. It’s important to add the liquids gradually to ensure a smooth sauce.
4. Stir in the nutmeg, black pepper, sea salt, and lemon juice. Reduce the heat to low and simmer, stirring occasionally, until the sauce thickens to a coating consistency, about 10-15 minutes.
5. Remove the cream sauce from the heat and let it cool slightly.
6. If you haven’t already, mince the turkey. A food processor makes this easy, but you can also finely chop it by hand.
7. In a large bowl, combine the minced turkey with 1 cup of the cooled cream sauce, grated onion, poultry seasoning, Italian seasoning, and hot sauce. Mix well until everything is evenly distributed.
8. The mixture should be just moist enough to hold together. If it seems too dry, add a little more cream sauce, a tablespoon at a time. Season with additional salt and pepper to taste.
9. Cover the turkey mixture and chill in the refrigerator for 15 minutes. This will make it easier to form the croquettes.
10. While the turkey mixture is chilling, add the thawed package of peas to the remaining cream sauce. Cover and simmer on very low heat, stirring occasionally, until heated through.
11. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
12. Prepare your breading station: In one shallow dish, place some flour. In another, beat the egg with a tablespoon of water. In a third, place the breadcrumbs.
13. With wet hands (to prevent sticking), form the individual croquettes. I find a 1/4 cup scoop helpful for portioning. Aim for a uniform size for even cooking.
14. Gently roll each croquette lightly in the flour, then dip it into the beaten egg, letting any excess drip off. Finally, roll it in the breadcrumbs, making sure it’s fully coated.
15. Form each breaded croquette into the shape of a large gumdrop or “haystack.” Place them on a cookie sheet coated with non-stick spray.
16. Bake the croquettes in the middle rack of the preheated oven for approximately 25 minutes, or until they are golden brown and heated through.
17. Serve the hot croquettes with the cream sauce on top (about 2-3 croquettes per person) and a dash of paprika for color.

Expert Tips & Tricks

• For extra crispy croquettes, try using panko breadcrumbs instead of regular breadcrumbs.
• If you’re short on time, you can prepare the turkey mixture and cream sauce a day ahead. Store them separately in the refrigerator and assemble the croquettes just before baking.
• Don’t overcrowd the cookie sheet. Leave some space between the croquettes to ensure even browning.
• To prevent the breadcrumbs from burning, you can lightly spray the tops of the croquettes with cooking oil before baking.
• If you find the croquettes are browning too quickly, you can loosely tent them with foil for the last 10 minutes of baking.

Serving & Storage Suggestions

Serve the turkey croquettes hot, immediately after baking, with a generous dollop of cream sauce. A sprinkle of paprika adds a pop of color and a touch of smoky flavor. They pair well with a simple green salad or roasted vegetables.

Leftover croquettes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350 degrees Fahrenheit until heated through and crispy, or microwave them for a quicker (but less crispy) option.

The cream sauce can also be stored separately in the refrigerator for up to 3 days. Reheat it gently on the stovetop, stirring occasionally, until warmed through.

For longer storage, you can freeze the unbaked croquettes. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag and store for up to 2 months. Bake them directly from frozen, adding a few extra minutes to the cooking time.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	380 kcal	19%
Total Fat	22g	34%
Saturated Fat	14g	70%
Cholesterol	75mg	25%
Sodium	650mg	27%
Total Carbohydrate	28g	9%
Dietary Fiber	3g	12%
Sugars	4g	–
Protein	15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Use gluten-free breadcrumbs and a gluten-free flour blend for dredging.
• Dairy-Free: Substitute the butter with a plant-based butter alternative and the milk with almond or oat milk. The flavor will change slightly, but the croquettes will still be delicious.
• Spicy: Add a pinch of cayenne pepper to the turkey mixture for a little extra heat.
• Vegetarian: Substitute the turkey with cooked and finely chopped mushrooms or lentils.
• Herbaceous: Add fresh herbs like parsley, thyme, or sage to the turkey mixture for a more complex flavor.
• Cheese-lover: Stir in a half cup of shredded cheddar or gruyere cheese to the cream sauce for extra richness and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked turkey from the deli?
A: Yes, you can. Just make sure to chop it finely or mince it in a food processor for the best texture in the croquettes.

Q: My cream sauce is lumpy. How can I fix it?
A: If your cream sauce is lumpy, try using an immersion blender to smooth it out. Alternatively, you can strain it through a fine-mesh sieve.

Q: Can I make these ahead of time and freeze them?
A: Yes, these croquettes freeze very well. Freeze them before baking for the best results. See storage instructions for details.

Q: What if I don’t have poultry seasoning?
A: You can make your own poultry seasoning by combining dried thyme, sage, rosemary, marjoram, and nutmeg.

Q: Can I bake these in an air fryer?
A: Yes, you can. Preheat your air fryer to 375 degrees Fahrenheit and cook the croquettes for about 12-15 minutes, flipping halfway through, until golden brown and heated through.

Final Thoughts

These Turkey Croquettes with Cream Sauce are a delightful way to breathe new life into Thanksgiving leftovers, transforming them into a sophisticated and satisfying meal. Don’t be intimidated by the number of steps; each one is simple and straightforward. I encourage you to give this recipe a try, and don’t be afraid to experiment with different flavors and variations to make it your own. And please, share your creations and feedback – I’d love to hear about your own Thanksgiving transformations!