Turkey Croquettes: Pressure Cooker Style by Amanda Davis
Golden, crispy turkey croquettes with a creamy herb-packed filling made effortlessly using a pressure cooker — perfect for cozy leftovers reinvented.
Equipment
- 1 Mixing bowl for combining croquette mix
- 1 Baking sheet lined with parchment paper or greased
- 1 Food processor to make breadcrumbs
- 1 Saucepan for cooking the sauce base
Ingredients
Croquette Ingredients
- 2 slices bread or more if you wanna make lots of crumbs
- 2 tablespoons butter for that buttery kick
- 3 tablespoons all-purpose flour to thicken it up right
- ½ cup milk smooth and creamy
- ½ cup chicken broth to mix with milk for great flavor
- 2 cups diced cooked turkey your star protein
- 1 tablespoon chopped fresh parsley to add some fresh green vibes
- ¼ teaspoon dried rosemary just enough to hint at something herby
- salt and ground black pepper to taste
- 1 egg beaten, for that perfect crisp outside when baking
Instructions
Instructions
- Preheat oven to 375°F. Grease or line a baking sheet with parchment paper.
- Tear the bread into small pieces and pulse into fine breadcrumbs in a food processor. Set aside.
- Melt butter in a saucepan over medium heat. Stir in flour and cook until light golden, about 2 minutes.
- Slowly whisk in milk and chicken broth. Stir until the sauce thickens, about 3-5 minutes. Remove from heat.
- Mix in diced cooked turkey, parsley, rosemary, salt and pepper. Stir to combine evenly.
- Cover and refrigerate mixture for 30 minutes to firm up.
- Shape chilled mixture into logs or balls. Dip each in beaten egg, then coat in breadcrumbs.
- Place croquettes on prepared baking sheet. Lightly brush or spray with oil.
- Bake for 20 to 25 minutes, flipping halfway through for golden crispiness.
Notes
These freeze well! Shape first, then freeze. Dip and coat just before baking. Serve with cranberry sauce or gravy for dipping.