Recipes
Baked Leftover Turkey or Chicken Croquettes
Ingredients
3 tablespoon butter
4 tablespoon all-purpose flour
½ cup milk
½ cup chicken broth
½ teaspoon salt & black pepper
½ teaspoon onion powder
2 tablespoon fresh chopped parsley
1 egg, beaten
2 cups cooked chicken or turkey, grated fine (chop in food processor)
Shake & Bake coating mix or panko breadcrumbs
Instructions
Melt butter in a medium saucepan over medium heat. Stir in flour until it makes a smooth paste. Add milk and chicken broth and cook until very thick.
Add salt, pepper, onion powder and the beaten egg. Blend well and let cool a little.
In a large bowl, combine chicken or turkey with a little salt & pepper and add the fresh parsley.
Add the cream mixture to the chicken/turkey mixture and combine well. Cover with plastic wrap and chill in the refrigerator until cold.
Remove from refrigerator and roll croquettes into desired shape (usually round, cone, or oval shapes) using a cookie scoop as your size guide (around 2-inch balls). Once shaped, dip into a beaten egg (or coat as an egg wash) and then roll into the bread crumb mixture real well.
Place croquettes in greased baking dish or on a baking sheet with parchment paper and bake 350º until golden brown.
Create your own white gravy or use leftover turkey gravy and serve with mashed potatoes, fresh salad, or a simple vegetable side dish (suggestions below).
Notes
You can also fry these in a large skillet with a little olive oil or air fryer, but we traditionally bake them in the oven to avoid the extra calories.
You can also substitute ground chicken or turkey, but since we usually make these with Thanksgiving leftovers, the food processor is our go-to.
Swiss cheese is a great melt on top, but I prefer without.
Store in an airtight container in the fridge or freeze for future meals.
https://www.uglyducklinghouse.com/leftover-turkey-or-chicken-croquettes/
Cranberry Whipped Feta
Ingredients
1/3 c. fresh orange juice, plus 1 tsp. finely grated orange zest
2 Tbsp. honey, divided
1 c. fresh or frozen cranberries
1 sprig thyme, plus 2 tsp. chopped thyme leaves
6 oz. feta in brine, cut into small cubes
1 clove garlic, grated or minced
1/4 tsp. crushed red pepper flakes
6 oz. cream cheese, room temperature
2 Tbsp. extra-virgin olive oil
2 Tbsp. toasted chopped pistachios or pepita seeds
Crackers or crostini, for serving
Step 1
In a small saucepan over medium heat, whisk orange juice and 1 tablespoon honey until combined, then bring to a boil. Add cranberries and thyme sprig and return to a boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries burst and become saucy, 7 to 8 minutes. Remove thyme and stir in orange zest. Let cool.
Step 2
Meanwhile, drain brine from feta. In a food processor, pulse feta, garlic, red pepper flakes, and chopped thyme until feta is broken up into small crumbs. Add cream cheese and pulse until combined. With motor running, drizzle in oil and blend until mixture is smooth and fluffy.
Step 3
Transfer whipped feta to a serving bowl. Top with cooled cranberry sauce. Sprinkle with pistachios/seeds and drizzle with remaining 1 tablespoon honey. Serve with crackers alongside.
Make Ahead: Dip can be made 4 days ahead. Transfer to an airtight container and refrigerate.
https://www.delish.com/cooking/recipe-ideas/a41848738/cranberry-whipped-feta-dip-recipe/
Mexican Street Corn
From the 11/5 pool party
Mini Quiches
Make this recipe in little muffin tins without crust
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Greek 7-Layer Dip
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