Turkey Croquettes with Cranberry Jelly

In a small saucepan, heat the butter and cook the onion and garlic over medium-low heat for about 5 minutes or until softened but not browned. With a wooden spoon, stir in 1/4 cup flour and cook for about 2 minutes. Slowly stir in the milk and broth. Cook mixture until it forms a paste and cook, stirring, for another 3 minutes. Remove pan from heat and transfer to a medium bowl. Stir in turkey, sweet potatoes, nutmeg, sage and salt and pepper to taste. Chill mixture for about an hour or until firm.
Put the remaining flour, the eggs and the bread crumbs in 3 separate bowls. Beat the eggs. Roll tablespoons of chilled croquette mixture into small cylinder shapes or balls. Dredge balls in flour, then egg, then bread crumbs. Transfer to a wax paper-lined plate and chill for 10 minutes.
To make cranberry jelly, in a small saucepan combine the cranberries, cranberry cocktail, sugar and dried cranberries. Cover the pan and bring to a boil. Cook 1 or 2 minutes or until cranberries have popped. Uncover and continue to cook for about 1 or 2 minutes or until mixture has thickened and reduced. Pass mixture through a fine-mesh strainer, pressing down with a rubber spatula to push through as much of the mixture as possible. Cover directly with plastic wrap to prevent a skin from forming and refrigerate for about 30 minutes or until chilled.
Heat vegetable oil in a 1-inch non-stick frying pan over medium-high heat until simmering. Add the croquettes in batches, frying for about 2 to 4 minutes per side or until crispy and cooked through. If croquettes are browning too quickly, turn down heat. Drain croquettes on paper towels and put them on a serving platter. Serve warm with cranberry jelly and dried cranberries.