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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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In my family's house, turkey croquettes were a revered delicacy had only after Thanksgiving and Christmas (it took a lot of work, we were often told). It wasn't until I was in college that I learned croquette meant a solution to leftovers. But I still think of this recipe, passed down from my father's mother to my mother to me and my sister, as special. Yes, it is a lot of work. But the soul-warming richness and guaranteed compliments make it worth the effort. Ingredients:
6 tablespoons butter |
1/2 cup flour |
1 cup milk |
1 cup chicken broth |
2 teaspoons lemon juice |
2 tablespoons snipped parsley |
2 teaspoons grated onion |
1/2 teaspoon celery salt |
dash each of pepper, paprika, and nutmeg |
4 cups ground, cooked turkey |
3/4 cup fine bread crumbs |
1 beaten egg plus 2 tablespoons water |
Directions:
1. In a medium-size saucepan, melt butter. Blend in flour and add milk and chicken broth. Cook and stir until mixture thickens and bubbles, and continue cooking for 1 minute more.
2. Add lemon juice, snipped parsley, and onion. Stir in celery salt and a dash each of pepper, paprika, and nutmeg. Cool.
3. In a large mixing bowl, combine sauce with the ground turkey. Chill thoroughly.
4. With wet hands, shape mixture into balls. Roll balls one at a time in bread crumbs. Lightly shape balls into cones. For each croquette, dip it into the mixture of egg and water, then roll in bread crumbs. Again, dip croquette in egg/water mixture and roll in bread crumbs. Fry croquettes in deep-fat fryer for approximately 3 minutes or until brown. Drain. Serve with turkey gravy.
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