Turkey and Mushroom Croquettes Recipe


Preparation Time25 MinCooking Time40 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Butter5 Tablespoon
 Flour4 Tablespoon
 Turkey stock/Chicken stock1⁄2 Cup (8 tbs)
 Milk1⁄2 Cup (8 tbs)
 Mace1 Pinch
 Cayenne pepper1 Small
 Parsley1 Tablespoon, chopped
 Mushrooms4 Tablespoon, chopped
 Lemon juice1 Teaspoon (Leveled)
 Cooked turkey2 Cup (32 tbs), chopped
 Egg yolk1 , beaten
 Seasoned flour1⁄2 Cup (8 tbs)
 Eggs2 , beaten
 Bread crumbs1 1⁄2 Cup (24 tbs), dried
 Fat1 Tablespoon (For Frying)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 551 Calories from Fat 261

% Daily Value*

Total Fat 30 g45.5%

Saturated Fat 14 g70.2%

Trans Fat 0 g

Cholesterol 252.2 mg

Sodium 387.8 mg16.2%

Total Carbohydrates 41 g13.7%

Dietary Fiber 4.6 g18.4%

Sugars 4 g

Protein 32 g64.3%

Vitamin A 113.4% Vitamin C 23.8%

Calcium 12.5% Iron 28.2%

*Based on a 2000 Calorie diet


Make thick sauce: Melt 4 tablespoons butter; add flour.
Add stock and milk; bring to boil.
Cook until thick and smooth.
Add seasonings and parsley; let cool.
Cook mushrooms in 1 tablespoon butter.
Sprinkle with lemon juice.
Add turkey.
Add sauce; stir well.
When almost cold, add egg yolk.
Put mixture into refrigerator to chill and set.
Divide mixture into 12 equal portions.
Shape each into small roll with floured fingers.
Roll in seasoned flour, coating ends carefully.
Brush all over with beaten egg, then cover thickly with bread crumbs.
Heat fat to 390°F or smoking-hot.
Fry 4 croquettes at a time until well browned.
Drain well.
Serve at once with a piquant brown or tomato sauce.