Thanksgiving Leftover Croquette Wreath
Scoop 1/2 cup leftover mashed potatoes into balls.
1
Tear the leftover turkey into small pieces.
2
Flatten the potato ball and fill with turkey and leftover cranberry sauce. Top potatoes and form.
3
Fill the remaining croquettes.
4
Create a dredging station with flour, eggs, and panko seasoned with poultry seasoning.
5
Crack the eggs into the container.
6
Dredge the croquettes in flour and then eggs and then panko. Set aside.
7
Bread all the croquettes and place on the pampered chef stoneware.
8
Spray with cooking spray and sprinkle with salt.
9
Bake at 425 F for 20-25 minutes.
10
To make the dipping sauce add gravy, cranberry sauce and herbs to the pampered chef blender.
11
Place on the sauce setting.
12
The sauce will be warm and thickened.
13
Place the croquettes on the pampered chef stoneware serving platter. Fill the bowl with sauce.
14
Serve the croquettes with sauce.
15
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