Recipe: Turkey Croquettes with Sauce Soubise (using cooked turkey and stuffing)

In Wednesday's Arizona Republic I found this recipe. I haven't tried it yet but plan to. It would be a good way to use up the leftovers from Thanksgiving.

TURKEY CROQUETTES WITH SAUCE SOUBISE

TURKEY CROQUETTES:
3 cups chopped leftover cooked turkey
2 cups prepared mashed potatoes
1 cup prepared stuffing
1 large egg, lightly beaten
1 tablespoon minced shallots
1 teaspoon minced garlic
1 tablespoon minced chives
Kosher salt and freshly ground pepper to taste
1 cup bread crumbs
1/4 cup canola oil

Place half the leftover turkey, mashed potatoes and stuffing into a food processor fitted with the metal blade. Add half the beaten egg. Pulse until the mixture becomes the consistency of thick mashed potatoes. Transfer to a bowl. Repeat with second half of the same ingredients, and add to the bowl.

Fold shallots, garlic and chives into the turkey mixture. Form into patties about 1/4 inch thick, the size of a 50-cent piece.

Spread bread crumbs into shallow dish. Press turkey croquettes into the bread crumbs, covering both sides, and set them on a separate plate.

Heat oil in a large skillet over medium-high heat. Fry until golden, about 3-4 minutes on each side.

SAUCE SOUBISE:
3 tablespoons butter
2 sweet yellow onions, small diced
1 clove of garlic, finely chopped
1 tablespoon minced shallots
2 tablespoons flour
1 cup milk
1/2 teaspoon grated nutmeg
Salt and freshly ground pepper to taste

In a medium-size saucepan, melt butter. Add sweet onions, garlic and shallots, cooking until translucent, but not browned.

Add flour and stir for one minute. Add milk and bring to a simmer, whisking constantly to avoid lumps. When combined, add nutmeg, salt and pepper. Check sauce consistency, simmer longer to thicken. If too thick, thin with a splash of milk.

Strain sauce and serve over croquettes.

Makes 4 to 6 servings.