Turkey day is over but there are turkey remains in the fridge in many homes. Turkey sandwiches are the predominant use in most homes . There are more imaginative ways to utilize that leftover turkey. One such use is to make some turkey croquettes, a once popular dish that deserves another look
Turkey Croquettes:
Ingredients:
1/4 cup finely chopped onion
4 tablespoons butter
1 ½ cups finely diced turkey
1 tablespoon finely diced parsley
½ cup half & half(or light cream)
¾ cup chicken broth
1 cup fine bread crumbs
3 tbs. flour
2 eggs beaten
1/8 tsp pepper
Preparation:
Step 1. Melt 3 tablespoons butter in double boiler
Step 2. Add flour and stir till a smooth roux results
Step 3. Stir in half & half and chicken broth
Step 4. Continue to stir until a thick smooth sauce results-set aside
Step 5. Saute onions in remaining butter(2 minutes)
Step 6. Add turkey & parsley to sauté pan with onions ( 2 minutes)
Step 7. Remove from heat & add sauce- mix, then refrigerate( 1 hour)
Assembly of Croquettes:
Place beaten eggs and bread crumbs each in a dish for breading of the croquettes
With a large serving spoon take enough of the cooled mix to make a 2” ball
Quickly roll the ball in the crumbs then remove to the egg wash and coat- move the ball back to the bread crumbs and quickly roll into final shape
Place on a tray lined with wax or parchment paper
Repeat procedure. There should be about 10 croquettes on the tray.
Refrigerate the assembled croquettes for several hours
Cooking:
Deep fry the croquettes a few at a time in hot oil
Do not overload the oil. Maintain temperature so the croquettes fry quickly without absorbing oil. Remove with a slotted spoon and drain briefly on paper towels.
Serve immediately
Tips: When forming the croquettes move quickly and do not over handle. Make sure that the mix has completely set until firm before removing from the refrigerator to form the croquettes If you do not have a deep fryer with temperature control, heat the oil till a drop of water or bread crumb sizzles.
Salmon & Chicken Croquettes also work with this recipe.
