Turkey Croquettes With Dill Sauce Recipe


Preparation Time5 MinDifficulty LevelEasy
Health IndexAverageCourse
Main Ingredient


 Ground raw turkey1 Pound
 Grated onion1 Teaspoon
 Butter/Margarine2 Tablespoon
 All purpose flour2 Tablespoon
 Prepared mustard1 Tablespoon
 Salt1⁄2 Teaspoon
 Dried dill weed1⁄2 Teaspoon
 Ground nutmeg1 Dash
 Pepper1 Dash
 Milk1 1⁄4 Cup (20 tbs)
 Hard cooked egg1 , chopped
 Fine dry bread crumbs1⁄2 Cup (8 tbs)
 Beaten egg1
 Water2 Tablespoon
 Cooking oil2 Cup (32 tbs) (For Deep Frying)

Nutrition Facts

Serving size: Complete recipe

Calories 1850 Calories from Fat 1156

% Daily Value*

Total Fat 130 g199.8%

Saturated Fat 41.2 g206.1%

Trans Fat 1.2 g

Cholesterol 904.3 mg

Sodium 2014.4 mg83.9%

Total Carbohydrates 60 g19.9%

Dietary Fiber 2.9 g11.7%

Sugars 18 g

Protein 110 g219.4%

Vitamin A 35.9% Vitamin C 3.1%

Calcium 54.6% Iron 63.5%

*Based on a 2000 Calorie diet


Heat wok over medium-high heat; add 1 tablespoon oil.
Cook turkey in hot oil till done, stirring constantly to break meat into fine pieces; drain off fat.
In 1-quart saucepan melt 3 tablespoons butter or margarine; stir in 1/4 cup flour.
Add 3/4 cup milk all at once; cook and stir till thickened and bubbly.
Cook and stir 1 minute longer.
Stir in cooked turkey and grated onion.
Cover and chill thoroughly.
To prepare dill sauce, in small saucepan melt 2 tablespoons butter or margarine.
Stir in 2 tablespoons flour, the mustard, salt, dillweed, nutmeg, and pepper.
Stir in 1 1/4 cups milk all at once.
Cook and stir till thickened and bubbly; cook and stir 1 minute longer.
Stir in the chopped egg; heat through but do not boil.
Cover and keep warm while frying croquettes.
Divide chilled turkey mixture into 12 equal portions; shape into balls.
Roll balls in bread crumbs; shape into cones by rolling with palms of hands.
Dip cones into a mixture of the beaten egg and water to coat; roll in bread crumbs again.
Wipe out wok; in wok heat 2 inches oil to 365°.
Fry 3 or 4 croquettes at a time for 1 1/2 to 2 minutes or till heated through, turning once.
Drain on paper toweling; keep warm in oven till all are cooked.