Turkey Croquettes with Mixed Greens and Cranberry Vinaigrette

Ingredients

• 3 Tbs. balsamic vinegar
• ½ tsp. finely grated lemon zest
• 1 tsp. finely chopped fresh thyme
• 2 tsp. finely chopped fresh rosemary
• 4 cups (1 lb.) minced leftover grill-roasted turkey(or substitute any roast turkey or rotisserie chicken)
• 1 tsp. fresh lemon juice
• 1 large egg
• + 15 more ingredients
• • Kosher salt and freshly ground black pepper
  • ¼ cup finely chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • ¼ cup dried cranberries
  • ½ cup freshly grated Parmigiano-Reggiano
  • 1 medium shallot, minced
  • 12 oz. russet potatoes (2 small potatoes)
  • 5 oz. mixed greens (about 5 cups)
  • 6 Tbs. minced shallot
  • 1 cup whole milk
  • 6 Tbs. extra-virgin olive oil
  • 3 Tbs. olive oil
  • 1 cup plain dry breadcrumbs
  • 1 Tbs. all-purpose flour
  • 2-½ oz. (5 Tbs.) unsalted butter

In a large bowl mix the turkey, cheese, parsley, rosemary, thyme, and lemon zest until combined. Season to taste with salt and pepper. Peel the potatoes and cut into 1-inch pieces. Put in a small saucepan, cover with cold water by at least 1 inch, and add a big pinch of salt. Bring to a boil ove...

View full recipe at Fine Cooking