Turkey tamales? Turkey Tettrazini? Turkey Chili? Does the word "yuck" pop into your head? Does your family rebel at your most creative after-holiday culinary efforts? Mine did, too, until I found Turkey Croquettes.
I've had this recipe for so long. It maybe came from the Sunday Chicago Tribune mag, or maybe the Boston Globe. Best guess is the Tribune from days of yore.
I've had this recipe for so long. It maybe came from the Sunday Chicago Tribune mag, or maybe the Boston Globe. Best guess is the Tribune from days of yore.
Important note: get going in mid-afternoon on this, as you need two hours of refrigeration between various steps.
Turkey Croquettes
3 slices whole-wheat bread, crusts remove (save for the birds)
1/4 cup milk
2 1/2 cups coarsely chopped turkey, white and dark meat
1 cup coarsely chopped onion
2 eggs
1 t. dried thyme (my garden still yields fresh thyme through Thanksgiving)
Salt and freshly ground pepper to taste
2 cups seasoned bread crumbs (far cheaper to buy "stuffing bread" and make your own)
3 T. chopped Italian parsley (my garden may still have a few springs of parsley)
2 T. papripa (sweet not hot)
3 T. unsalted butter, melted (no margarine, please, but if you use salted butter, cut down the rest of the salt)
1 cup corn oil (you may get by with less)
2 T. unsalted butter
Giblet or Turkey gravy--leftover is best
1. Soak whole-wheat bread in milk for 10 minutes. Remove bread, squeeze dry and shred. Reserve.
Turkey Croquettes
3 slices whole-wheat bread, crusts remove (save for the birds)
1/4 cup milk
2 1/2 cups coarsely chopped turkey, white and dark meat
1 cup coarsely chopped onion
2 eggs
1 t. dried thyme (my garden still yields fresh thyme through Thanksgiving)
Salt and freshly ground pepper to taste
2 cups seasoned bread crumbs (far cheaper to buy "stuffing bread" and make your own)
3 T. chopped Italian parsley (my garden may still have a few springs of parsley)
2 T. papripa (sweet not hot)
3 T. unsalted butter, melted (no margarine, please, but if you use salted butter, cut down the rest of the salt)
1 cup corn oil (you may get by with less)
2 T. unsalted butter
Giblet or Turkey gravy--leftover is best
1. Soak whole-wheat bread in milk for 10 minutes. Remove bread, squeeze dry and shred. Reserve.
2. In a separate bowl, combine 1 1/2 cups turkey, reserved bread, onions, eggs, thyme, salt and pepper. Toss well. Place mixure in a food processor fitted with a steel blade. Using pulse action, process until mixture is well-blended but not completely pureed. Fold in remaining 1 cup chopped turkey. Cover and refrigerate for one hour.
3. Combine bread crumbs, parsley,paprika and melted butter in a 9-inch pie plate. Stir together with a fork.
4. Shape chilled turkey mixture into 6 large patties. Coat in bread-crumbe mixture and return, covered, to refrigerator for 1 more hour.
5. Place 1/2 cup corn oil (I actually use canola) and 1 T. butter in a skillet. Over med. heat, cook croquettes 3 at a time, 7 minutes on one side, 5 minutes of the other side. They should be golden. (Keep warm in 300 degree over). Proceed with remaining croquettes, adding more oil and butter if necessary.
6. Serve hot croquettes immediately with heated gravy on top.
Serves 6
Note: Turkey gravy can be purchased. Be sure to check seasoning. Some dried or fresh herbs and pepper may be required.
The Cheese Parer
