Stony Creek Farms, located in Walton, N.Y., is part of the Feather Down group of farms, which allows visitors the opportunity to experience life on a real working farm. Back in November, the farm offered guests the chance to pick out their very own turkey for Thanksgiving. Now, farmer Kate Marsiglio divulges her favorite leftover turkey tricks.
“I like to make turkey croquettes. My kids love them,” she says. “You just chop up the leftover turkey into bite-size pieces. It can be from any part of the turkey — leg, thigh, neck, even. The neck in great to use, actually.”
Marsiglio starts by making a thick roux using melted butter and flour. She then seasons it with salt, pepper, and maybe a little garlic powder. She says you can add spice to it if you like, or even chopped parsley for a little color. Then, she whisks in milk until the mixture is creamy; tosses in the turkey, making sure to cover it well; then pours the mixture into a pie pan or baking dish so that it can cool in the fridge for a few hours. Once it’s set, she cuts up the hardened turkey mixture into “McNugget-y pieces,” dips each piece in an egg wash and breadcrumbs, then tosses them into a hot skillet coated with canola oil.
“The turkey is already cooked, so 10 minutes on each side and you’re done,” says Marsiglio. “Dip them in ketchup. They’re like chicken McNuggets. Only better.”