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As a kid, I always remember my mom being busy in the kitchen in the days leading up to Thanksgiving. We had very few food traditions when it came to the feast. Sometimes we ate a traditional turkey with all the fixings, while other years it was salmon or game hens with plenty of unique side dishes. When it came time to sit down and savor the meal, our family enjoyed every minute of the special feast. But what we looked forward to even more than the meal itself were the days of leftovers that followed.
What’s better than cranberry sauce and cold slivers of pumpkin pie with every meal? After all of the labor, love, and elbow grease that go into a beautiful Thanksgiving Day feast, the fact that you’re rewarded with days of tasty leftovers really makes it all that much more worth it, don’t you think?
These delicious croquettes transform Turkey Day leftovers into something new and different in the days that follow the big meal. Enjoy them with cranberry sauce spooned over the top or a tangy cranberry relish (I’ve got a recipe for a really good one coming your way next week). You could also serve them with gravy if that’s your thing, or make them any other night of the year paired with salsa and a big salad.
This week’s edition of A Gluten-Free Holiday is all about Thanksgiving Day Favorites. Head on over to Cook It Allergy Free, where Kim is sharing a gorgeous recipe for allergen-free Candied Apple Cranberry Upside-Down Cake and giving away a copy of The Gluten-Free Asian Kitchen by Laura B. Russell. Link-up your healthy Thanksgiving recipes at Kim’s, too!
If you missed last week’s kick-off of the event, visit Simply Sugar & Gluten-Free for plenty of healthy holiday recipes and tips.
Baked Turkey Croquettes
Because these croquettes are baked instead of fried, clean-up is a breeze. Serve them with cranberry sauce, gravy, or salsa on the side. They would also make a tasty addition to a post-holiday brunch paired with some sauteed kale, scrambled eggs, and fresh fruit.
2 cups finely diced cooked turkey (or chicken)
1 cup mashed potatoes or sweet potatoes
¼ cup ground flaxseed
1 large egg white
2 tablespoons arrowroot starch
1 teaspoon poultry seasoning
In a large mixing bowl, mix all of the ingredients until well combined. Shape the mixture into 10 patties of equal size. Refrigerate for 1 hour.
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Place the croquettes on the parchment and bake for 15 minutes. Reduce the oven heat to 350°F. Flip the patties over and continue baking for another 12-15 minutes.