Turkey and Mashed Potato Croquettes

Prepare the croquettes

Melt the butter in a large skillet over medium-high heat.

Add the leek and cook until tender and translucent, about 2 to 4 minutes.

Stir in the chopped sage and 3 tablespoons (45 ml) of the flour, then continue to cook until the flour is completely absorbed into the butter mixture and lightly toasted, 1 to 2 minutes.

Gradually pour in the milk, while continually stirring, and continue to cook until a thick bechamel forms, about another minute.

Remove from the heat, and stir in the turkey, mashed potatoes, salt and ground black pepper.

Transfer to a bowl and cool for about 30 minutes.

Set up a 3-stage breading station by placing the remaining 1/2 cup (125 ml) flour in a shallow bowl, beat the eggs in a separate shallow bowl and finally lay out the panko in a third bowl.

Using a cookie scooper, divide the chilled filling into about 18 pieces.

Roll into uniform balls. Coat each piece in the flour, shaking the excess off, then dip in the egg to coat.

Finally, dip and press into the panko, until evenly coated.

Fry the croquettes

Fill a large pot with 2 inches of oil and insert a deep-frying thermometer.

Set the oil over medium-high heat and bring to 350 degrees F.

Working in batches, deep-fry the croquettes until deep golden brown and heated through, about 2 minutes.

Drain on a wire rack and season with a pinch of salt.

Serve with cranberry sauce and turkey gravy for dipping.