Turkey Croquettes with Cranberry Mayo – Kilted Chef

Ingredients

• ½ cup breadcrumbs
• ½ cup Dairy Isle mozzarella shredded
• 2 tbsp Dairy Isle salted butter
• 3 tbsp flour
• ½ cup Dairy Isle evaporated milk
• ½ cup chicken broth
• 2 cups diced cooked turkey
• 1 tbsp chopped fresh chives
• ½ tsp summer savory, dried
• Salt and ground black pepper to taste
• 1 egg, beaten
• Heat butter in a saucepan over medium heat until melted.
• Stir flour into melted butter until dissolved to create a roux.
• Mix Dairy Isle evaporated milk and broth into roux; cook and stir until mixture is thick, about 5 minutes.
• Remove saucepan and set aside to cool mixture.
• Mix cooked turkey, Dairy Isle mozzarella, chive, summer savory, salt, and pepper into cooled mixture.
• Form turkey mixture into balls. Place balls on a plate and refrigerate until chilled, for a few hours.
• Preheat oven to 350F (175C).
• Dip balls in the beaten egg, allowing excess to drip back into bowl.
• Press balls into breadcrumbs until coated.
• Arrange balls on a baking sheet.
• Bake in the preheated oven until cooked through and browned, 25 to 30 minutes or shallow fry in a pan till golden brown.
• ½ cup mayonnaise
• Juice of ½ lemon
• 1 tbsp chives
• 2 tbsp cranberry sauce
• Salt pepper to taste
• Mix well in a med size bowl and refrigerate till needed.