Operation Popcorn 11

December 31st, 2016 by Judy Trull

Well as sometimes happen, the time got away from me so here it is December 31st and to end the year with 2 recipes.  I needed to do 2 recipes in December as shock of shocks November got away from me as well.  It seems to just get busier and busier the more holidays come and go.  Well in any case, back to the first of two recipes.  The flavor of popcorn that Brian Busby, aka “Hey Popcorn Guy” dropped off in November was Salt & Vinegar popcorn.  I love salt & vinegar potato chips so I was excited about this challenge.  This was the recipe that I was going to post in November as a way to use those turkey leftovers.  A croquette is a small often rounded mass consisting usually of minced meat, fish, or vegetable coated with egg and bread crumbs and deep-fried.  Although as some of you may have caught on by now, I look at recipes as suggestions, and I baked the croquettes and instead of just bread crumbs, I rolled them in a mixture of salt & vinegar popcorn that I pulsed in the food processor and panko bread crumbs.

Turkey Croquettes

  • 2 cups leftover turkey meat
  • 1 stalk celery
  • 1 carrot
  • 1/2 sleeve of butter crackers
  • 2 Tablespoons mayonnaise
  • 4 Tablespoons sour cream
  • 1 egg
  • 1/2 cup salt & vinegar popcorn, pulsed in food processor
  • 1/2 cup panko breadcrumbs

In a food processor with the chopping blade, place the celery and carrot and pulse till smallish pieces, add crackers and turkey and pulse, then add mayo, sour cream and egg and pulse just until combined.  I used a pampered chef brownie pan and sprayed it and placed it in a 350 degree oven for 10 minutes.  Remove the pan from the oven and take a scoop of turkey mixture and roll it in a mixture of salt & vinegar popcorn and panko breadcrumbs and press down into pan.  Repeat until all spaces in brownie pan are filled.  Bake for 20 to 30 minutes in a 350 degree oven.

 

 

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