Thanksgiving Leftovers: Stuffing Croquettes Served Two Different Ways

Thanksgiving has come and gone, and now you are left with a lot of leftovers.  Turkey sandwiches, Hot Open Faced Turkey, Turkey Casserole.  The meals go on and on.  Let’s put our tastes buds to the test with Stuffing Croquettes.

Turkey does not last long in my house.  Since we feed a lot of mouths, there’s not a lot of turkey leftover.  Maybe a few sandwiches and lunches for work.  I also have the  turkey neck sitting in tupper ware with it’s juices.  Gross.  I do not eat the neck.  I leave that for my husband.  As of this morning, the neck will be officially gone.  Hubby’s Cajun Mac and Cheese, you know the one I spoke about before Thanksgiving, has also made the exit from my refrigerator.  Since it’s eaten for breakfast, lunch and dinner it goes out as fast as it’s made.  Stuffing seems to be the only leftover that will last the longest in my refrigerator. I tend to make a lot of stuffing, more than needed.  I’m always afraid I won’t have enough stuffing.  You have to eat the stuffing quite fast also.  It’s not a food that will last more than two days before it starts to hardened and loses it’s moisture.

Stuffing Croquettes are a spin off from Weaver’s Chicken Croquettes.  Growing up, those were a staple on our dinner table.  Round Balls of chicken and stuffing with a fried bread crumb coating.  Baked and served with the creamy chicken gravy in a white cardboard cup.  I used to love those!  My Stuffing Croquets are made similiar.  Balls of stuffing, dipped in an egg wash, rolled in bread crumbs and fried to a golden brown.  Topped with a sprinkle of salt. YUM!

I serve the Stuffing Croquettes two different ways.  One in my homemade Turkey Soup topped with Red Onion and one that can be served as an appetizer or a meal with a few other leftover foods from Thanksgiving.  Get your leftovers out of the refrigerators  and check out the recipe and plating instructions below.  I guarantee you will love it.

Enjoy!

 

Thanksgiving Leftover: Stuffing Croquettes
Author: 
Recipe type: Appetizer or Meal
Cuisine: Thanksgiving Leftovers
Serves: 35 m
 
Leftover Stuffing Croquets served two different ways. Both will knock your socks off!
Ingredients
  • Leftover Stuffing
  • 2 Eggs
  • 2 tbsp. Milk
  • 1 cup Italian Bread Crumbs
  • Vegetable Oil for Frying
  • Salt
  • For Plating:
  • 1 can Jellied Cranberry
  • Leftover Sweet Potatoes
  • Leftover Gravy
  • Chopped Red Raw Onion
  • Parley for Garnish
Instructions
  1. Preheat vegetable oil to 350 degrees
  2. Roll leftover stuffing into bite size balls
  3. Whisk eggs with the milk
  4. Dip each ball into the egg wash
  5. Roll into bread crumbs
  6. Fry in oil for about 4 minutes until golden brown
  7. drain on paper towel
  8. sprinkle with salt
  9. Plating A:
  10. Smear sweet potatoes across the bottom of plate
  11. Top with one slice of cranberry
  12. Place two Croquettes on top
  13. Drizzle gravy over the croquettes
  14. Top with Raw Red Onion
  15. Garnish with Parsley
  16. Plating B:
  17. Hot bowl of Homemade Turkey Soup
  18. Place two Croquettes in the middle
  19. Top with raw red onion
  20. Garnish with Parsley
Nutrition Information
Serving size: 4

 

Stuffing Croquettes served with Sweet Potatoes, Cranberry, Gravy and Onions

Stuffing Croquettes served with Sweet Potatoes, Cranberry, Gravy and Onions

Stuffing Croquettes served with Homemade Turkey Soup

Stuffing Croquettes served with Homemade Turkey Soup

 

Follow me

Donna Wright

I am a Wife of a Realtor, Mom of three girls and Author of Cooking Wright with Donna.A Foodie who loves a good glass of wine and enjoys entertaining.Step into my kitchen and I will show you some great dishes.
Follow me

Latest posts by Donna Wright (see all)



I am a Wife of a Realtor, Mom of three girls and Author of Cooking Wright with Donna. A Foodie who loves a good glass of wine and enjoys entertaining. Step into my kitchen and I will show you some great dishes.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: