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