Smoked Turkey Croquettes
By using smoked turkey in these croquettes, you will have a meal that rivals any Michelin-star entree hands down. This just may be the recipe you hand down to your children and grandchildren.
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For 4 people
- 1/2 cup(s) chopped onions
- 3 tablespoon(s) butter or margarine
- 3 tablespoon(s) flour, plus 1/2 cup additional for dredging
- 1/2 cup(s) milk
- 1/2 cup(s) water plus 1 tsp chickn bouillon granules
- 2 cup(s) chopped, cooked, smoked turkey or chicken
- 3/4 cup(s) mashed potatoes
- 1/2 teaspoon(s) poultry seasoning
- 1 pinch(es) nutmeg
- salt and pepper to taste
- 2 eggs beaten with t tbsp water
- 1 3/4 cup(s) panko or cracker crumbs
- vegetable oil for deep frying
- turkey gravy
Smoked Turkey Croquettes Directions
- In small saucepan, cook onion in butter over moderately low heat, stirring 5 minutes. Mix in 3 tablespoons flour, and cook, stirring constantly, 1 minute. Stir in milk and bouillon/water mixture. Cook mixture, stirring, until thickened. Remove pan from heat, stir in turkey, potatoes, poultry seasoning, nutmeg, salt and pepper. Combine mixture well.
- Chill turkey mixture, covered, 2 hours or until firm. Divide into 8 portions; shape them into the classic bell shapes or simply in balls. Dredge in additional 1/2 cup flour, shaking off excess. Coat balls thoroughly with egg wash, letting excess drip off; then dredge in panko or bread crumbs. Transfer croquettes to a plate and allow them to dry 30 minutes before deep-frying.
- In large saucepan, heat 3 inches of oil until thermometer registers 350° F, or use deep-fryer according to manufacturers instructions. Fry croquettes in batches 3 to 4 minutes, or until golden brown, making sure the temperature stays constant or you will end up with some soggy croquettes. Transfer to paper towels to drain. Serve croquettes with gravy over or on the side. You can also bake these at 350-degrees F for 20-25 minutes, or until well browned all over.