When you’ve had all the turkey-cranberry sandwiches and reheated mashed potatoes that you can stand, it’s time to make croquettes with the Thanksgiving leftovers.
Croquettes are essentially breaded and deep-fried anythings. Usually, these anythings include bechamel sauce as a binder. The key, then, to post-Thanksgiving croquettes is to make a big ol’ batch of rather thick bechamel and to mix it with any and all of the leftover Thanksgiving vegetables and/or turkey. The recipe for the Rather Thick Bechamel:
- 1/2 c olive oil and/or butter
- 1/2 c flour
- 3 c milk
- 1 bay leaf
- 2 cloves of garlic
- nutmeg for grating
In a large heavy saucepan, heat the oil (and melt the butter, if using) over medium heat. Whisk in the flour to make a roux. Cook over medium heat, whisking frequently, to cook some of the rawness out of the flour, about 2-3 minutes. Whisk in about 1/2 c of the milk until smooth, then whisk in the rest of the milk. Reduce the heat to low and add the bay leaf. Peel and smash the garlic cloves and toss them in as well. Cook, stirring occasionally, for about 30 minutes; the bechamel should feel like thick cream. Grate in a little nutmeg and some black pepper; add salt to taste. Remove and discard the bay leaf and allow the bechamel to cool. It should set up like that paste you remember eating in kindergarten.
This year, by food-processing the bechamel with an equal amount of filling, I made turkey croquettes; sweet potato and almond croquettes; and mushroom, arugula and Fontina croquettes. (Don’t overprocess the croquette batter: You want the filling to have some texture, hence the almonds mixed with the sweet potatoes.) I also made potato croquettes with leftover mashed potatoes, but I didn’t add any bechamel to this: I just stirred in an egg and a handful of flour to give the potatoes some more structure.
At this point, if you’ve gone through all of these steps, you’ve done plenty of the work for the day. You could put the croquette batters in the fridge (or freezer) and wait until later before assembling the croquettes. However, if you’re ready to press on…
Create a frying station like you see in the picture above. Get out three medium mixing bowls and a large baking sheet; line the baking sheet with parchment paper. In the first mixing bowl, add several handfuls of flour; stir in some Seasoning Salt. In the second bowl, crack two eggs and stir them together. In the third bowl, add a bunch of bread crumbs. Take a spoonful of croquette batter (vegetarian croquettes first, please). Drop the batter into the flour; toss it around to coat, and try to work it into roughly a dumpling shape. Put the croquette in the egg and toss to coat. Using a slotted spoon, transfer the croquette to the bread crumbs; toss to coat completely. Place the croquette on the baking sheet. Repeat with the remaining croquettes.
Again, at this point, you could call it a day and freeze the croquettes until tomorrow, or until next Thanksgiving. If you’ve gone too far now to turn back, pour an inch of oil into a cast-iron skillet and place it over medium heat. When the oil is shimmery, CAREFULLY place five or six croquettes in the oil, starting at the back of the skillet. When they’re golden brown on the bottom, after 2-3 minutes, carefully flip the croquettes and cook on the second side, about 1-2 minutes.
Transfer to a wire rack set over a baking sheet; you can keep the croquettes warm in a 200 degree oven while you cook the rest. Serve hot on a bed of greens with leftover cranberry sauce (preferably homemade cranberry-orange relish).