Way too many Thanksgiving leftovers? You can only eat so many turkey sandwiches - and when you do, we recommend using our vegan mayo as a spread - but we thought we’d give an alternative for those leftovers! This dish would be great as a snack, a side, or an appetizer, and you’ll be delighted by the modern twist our chickpea dressing brings to this tasty recipe.
- 3 tablespoons unsalted butter
- 1 small leek, white and light green parts only, thinly sliced
- 1 tablespoon chopped fresh sage
- 1/2 cup plus 3 tablespoons all-purpose flour
- 3/4 cup whole milk
- 3/4 cup finely diced roasted turkey
- 1/2 cup mashed potatoes
- Kosher salt and freshly ground black pepper
- 2 large eggs, lightly beaten
- 3/4 cup panko breadcrumbs
- Canola oil for deep-frying
- O’dang Honey Mustard Dressing for serving
- Melt the butter in a large skillet over medium-high heat. Add the leek and cook until tender and translucent, 2 to 4 minutes. Stir in the chopped sage and 3 tablespoons of the flour, then continue to cook until the flour is completely absorbed into the butter mixture and lightly toasted, 1 to 2 minutes. While continually stirring, gradually pour in the milk and continue to cook until a thick sauce forms, about 1 minute more. Remove from the heat, then stir in the turkey, mashed potatoes, a pinch of salt and several grinds of black pepper. Taste and adjust the seasoning with more salt and pepper. Transfer to a bowl and refrigerate until completely cool, about 30 minutes.
- Meanwhile, set up a breading station by placing the remaining 1/2 cup flour in a shallow bowl or baking dish, the eggs in a separate shallow bowl or baking dish and the panko in a third shallow bowl or baking dish. Season each with a pinch of salt and pepper. Using a small cookie scoop, divide the chilled filling into about 18 pieces. Roll into uniform balls or 2 1/2-inch-long batons. Coat each piece in the flour, shaking the excess off, then dip in the egg to coat. Finally, dip and press into the panko, turning until evenly coated.
- Fill a large, heavy-bottomed pot with enough oil to go 2 inches up the sides and insert a deep-frying thermometer. Set the oil over medium-high heat and bring to 350 degrees F.
- Working in 2 batches, deep-fry the croquettes until deep golden brown and heated through, about 2 minutes. Drain on a paper towel-lined plate and season with a pinch of salt. Serve with O’dang Honey Mustard Dressing for dipping.