Wayne Johnson's Thanksgiving Croquettes
Recipe Courtesy Chef Wayne Johnson of Andaluca at the Mayflower Park Hotel, Seattle, WA
Makes about 24 croquettes | start to finish: 40 minutes plus chilling time

2 cups mashed potatoes, cooled
1 cup turkey meat, cooked, cooled and minced
1 cup cooked turkey stuffing, cooled
1/2 cup cranberry sauce
Salt and pepper to taste
2 cups all -purpose flour
2 cups panko crumbs
4 eggs, well beaten
Vegetable or peanut oil for deep-frying

In a large mixing bowl, combine mashed potatoes, turkey meat, stuffing and cranberry sauce. Add salt and pepper to taste. Chill the mixture until it is firm and easy to handle, at least one hour or as long as 24 hours.
Arrange three separate bowls: one with the flour, one with the beaten eggs and one with the panko crumbs. Line a baking sheet with parchment.
Take the filling mixture out of the fridge. Using about two teaspoons of the mix at a time, roll the entire filling into small balls. Dip each one into the flour first, then eggs and then panko crumbs. Set the balls on the lined baking sheet. Chill for at least 90 minutes.
In a deep stockpot filled with oil to a depth to cover all croquettes (they may have to be done in batches of 12), heat oil to 350 degrees over medium-high heat. Fry the croquettes in small batches until they are golden brown on all sides, 5-8 minutes.
Serve hot, with turkey gravy on top.