I’m one of those people who loves Thanksgiving leftovers. This year I prepared an 18 pound turkey for four people. I know that sounds crazy, but I had a plan.

On Black Friday, I firmly placed myself back in the kitchen and created Turkey Croquettes along with Turkey and Gravy Papa Rellenas. I’m not going to say these were easy or quick. They weren’t. They piled up a more than a few more dirty dishes in my sink. They were, however, delicious, hearty, and fun to make!

Turkey Croquettes

Ingredients (makes 12 croquettes):

• 2 cups turkey (shredded in a food processor)
• 3 tablespoons butter
• 1/2 cup finely diced onion
• 1/4 cup flour
• 1 cup milk
• 1 tablespoon sherry
• 1/4 teaspoon nutmeg
• 1 tablespooon cilantro or parsley
• Salt
• 3 eggs
• 2 cups of breadcrumbs

Directions:

1. Melt butter in a pot at medium heat
2. Add in the onion and cook until soft
3. Stir in the flour and cook for two minutes
4. Slowly add in the milk. The sauce should be thick. If it seems thinner, add in a little more flour, 1 tablespoon at a time.
5. Add the sherry and nutmeg and combine completely
6. Stir in the turkey. Mix completely, then set aside. Add salt and cilantro to taste
7. Beat the eggs in a bowl and set aside, pour bread crumbs in a separate bowl and set aside
8. When the turkey mixture has cooled slightly, shape the mixture into smallish – 2 inch long logs.
9. Roll the logs in the egg, then in the breadcrumbs. Do this twice for each log, then refrigerate for 1-2 hours.
10. Heat canola oil in a pan to 350 degrees and crisp each croquette to a golden brown. These can also be deep fried. Serve with cilantro garlic cream sauce or gravy

Turkey & Gravy Papa Rellenas

Ingredients (makes 8 papa rellenas):

• 1 cup turkey, diced
• 2 cups mashed potatoes
• 1 cup stuffing
• 1/4 cup gravy
• 3 eggs
• 3 cups breadcumbs

Directions:

1. Start forming a scoop of mashed potatoes into a hollow ball in your hand (about 1/4 cup)
2. Add some stuffing (about 1 tablespoon), then add 1 teaspoon of turkey and 1/4 teaspoon of gravy
3. Massage the potatoes around the turkey and stuffing and form into a ball
4. Set aside and repeat
5. Beat the eggs in a bowl and set aside, pour bread crumbs in a separate bowl and set aside
6. Roll the papa rellenas in the egg, then in the bread crumbs, coating completely. Do this twice on each papa rellena, then refrigerate for 1-2 hours
7. Heat canola oil in a pan to 350 degrees and crisp each papa rellena to a golden brown. These can also be deep fried. Serve with cranberry and gravy

Cilantro Cream Sauce

Ingredients:

• 1 cup sour cream (or Greek Yogurt)
• 1 clove garlic, minced
• 1 lime, juiced
• 1/4 cup cilantro, finely chopped

Directions:

1. Combine all ingredients and chill until ready to use. Enjoy!