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These crunchy croquettes put Thanksgiving leftovers to delicious use.
Heat butter over medium heat. Add the onion and sauté until just starting to caramelize. Remove from heat and transfer to a work bowl. Add the sage, mashed potatoes, turkey, 4 tablespoons Parmesan cheese, salt, pepper and egg yolk. Mix with a wooden spoon until evenly incorporated.
Scoop potato mix into 1 ounce balls and then shape into flat patties, approximately 1-inch thick. Place in freezer to chill for 30 minutes.
Combine the panko, thyme and remaining parmesan in a work bowl. Whip the eggs until frothy in a separate bowl. Bread the croquettes by first dipping them in the egg, and then coating them in panko.
Fill a sauté pan with ½ inch of vegetable oil. Heat until the oil becomes wavy and a few pieces of panko dropped in the oil quickly begin to bubble. Pan fry the croquettes until golden brown and then carefully flip them over and brown the other side. Drain on a paper towel. Serve with leftover turkey gravy.