Turkey And Mushroom Croquettes Recipe
Turkey and mushroom croquettes are fried meat croquettes made with breadcrumbs. Parsleyed and spiced with mace, the turkey and mushroom croquettes can be served as a side in meals or as filling snacks.
Ingredients
5 tablespoons butter
4 tablespoons flour
1/2 cup strong turkey or chicken stock
1/2 cup milk
Salt and pepper
Pinch of mace
Small pinch of cayenne pepper
1 tablespoon chopped parsley
2 cups chopped cooked turkey
3 to 4 tablespoons chopped mushrooms
Little lemon juice
1 egg yolk, beaten
1/2 cup seasoned flour
2 eggs, beated with 1 teaspoon oil
1 to 1 1/2 cups dried white bread crumbs
Fat for deep frying
Directions
Make thick sauce.
Melt 4 tablespoons butter; add 4 tablespoons flour.
Add stock and milk; bring to boil.
Cook until thick and smooth.
Add seasonings and parsley; let cool.
Meanwhile, chop turkey into small pieces.
Chop mushrooms; cook in 1 tablespoon butter.
Sprinkle with lemon juice.
Add chopped turkey, then sauce; stir well.
When almost cold, add egg yolk; put into refrigerator to chill and set.
Divide into 12 equal portions; shape each into small roll with floured fingers.
Roll in seasoned flour; coat ends carefully.
Brush all over with beaten egg; cover thickly with bread crumbs.
Heat fat to 390°F or smoking hot.
Fry 4 croquettes at a time until well browned; drain well.
Melt 4 tablespoons butter; add 4 tablespoons flour.
Add stock and milk; bring to boil.
Cook until thick and smooth.
Add seasonings and parsley; let cool.
Meanwhile, chop turkey into small pieces.
Chop mushrooms; cook in 1 tablespoon butter.
Sprinkle with lemon juice.
Add chopped turkey, then sauce; stir well.
When almost cold, add egg yolk; put into refrigerator to chill and set.
Divide into 12 equal portions; shape each into small roll with floured fingers.
Roll in seasoned flour; coat ends carefully.
Brush all over with beaten egg; cover thickly with bread crumbs.
Heat fat to 390°F or smoking hot.
Fry 4 croquettes at a time until well browned; drain well.
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