Turkey Croquettes
Creamy on the inside and crispy on the outside, these Turkey Croquettes are full of flavor; a delicious way to use up your turkey leftovers.
Ingredients
- 3 tbsp. butter
- 1/4 cup onions, finely chopped
- 1/4 cup celery, finely chopped tips & tricks
- 1/2 cup button mushrooms, washed and finely chopped
- 5 tbsp. unbleached all-purpose flour
- 1 cup half-and-half
- 1/4 tsp. poultry seasoning
- 1/4 tsp. hot paprika
- 1/4 tsp. ground Himalayan pink salt
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 1 cup cooked turkey, finely chopped see Recipe
- 1/2 tbsp. fresh parsley, chopped tips & tricks
- 3 1/2 cups canola oil or as needed, for frying tips & tricks
- 1 cup Panko® breadcrumbs, ground
- 1 large free-run egg, lightly beaten
- 2 tbsp. milk
Directions
- In a saucepan over medium-heat, add butter and when sizzling, add onions and celery; sauté for 1 minute. Add mushrooms and sauté for 2 minutes. Add flour and cook for 1 minute, stirring constantly.
- Pour in milk, add poultry seasoning, hot paprika, salt, and freshly ground black pepper; stir well and cook until the sauce thickens about 1 minute.
- Turn off the heat and add turkey and parsley; stir well. Transfer the mixture to a bowl and let it cool off for 5 minutes before covering and chilling for 5 hours.
- In a pot over medium heat, add oil and bring it to 365ºF. Meanwhile, divide the turkey mixture into 8 balls; set aside.
- In a shallow plate, add breadcrumbs and season with black pepper; stir to mix.
- In another shallow plate, combine egg with milk; beat well. Roll each croquette in the breadcrumbs then the egg mixture and again in the breadcrumbs.
- Working in batches, carefully place them in the hot oil and fry for 3 minutes or until golden brown.
- Transfer them to a plate lined with paper towels to absorb any excess oil. Serve with gravy or cranberry sauce along with mashed potatoes and veggies.