Turkey Croquettes Recipes

Steps:

• In a large bowl, combine mashed potatoes, cheeses, shallot, rosemary, sage, salt and pepper; stir in turkey. Shape into twelve 1-in.-thick patties., In a shallow bowl, whisk egg and water. Place bread crumbs in another shallow bowl. Dip croquettes in egg mixture, then in bread crumbs, patting to help coating adhere., In a large skillet, heat 2 tablespoons butter over medium heat. Add half of croquettes; cook 4-5 minutes on each side or until browned. Remove and keep warm. Repeat. If desired, serve with sour cream.

Steps:

• Melt butter in a large skillet over medium-high heat. Add onion, 1 teaspoons salt, and teaspoon pepper. Cook for 3 minutes. Stir in sage and savory or thyme, and cook for 1 minute. Stir in turkey and cream, and cook until liquid evaporates, about 1 minute. Transfer to a large bowl, and let cool for 15 minutes.
• Add potatoes, flour, and egg to turkey, and season with salt and pepper.
• Drop 2 tablespoons turkey mixture into a shallow bowl of breadcrumbs, turn to coat, and pat into 2-inch disks. Arrange in a single layer on a baking sheet, and refrigerate for 10 minutes.
• Heat 1/4 inch oil in a skillet over medium heat. Working in batches, cook croquettes in a single layer until golden brown, about 2 minutes per side. Transfer to paper towels to drain. Serve immediately with cranberry sauce.

Steps:

• Place bread in a blender and blend until soft crumbs form. Place bread crumbs in a shallow bowl.
• Heat butter in a saucepan over medium heat until melted. Stir flour into melted butter until dissolved. Mix milk and broth into butter-flour mixture; cook and stir until mixture is thick, about 5 minutes. Remove saucepan from heat and cool mixture.
• Mix turkey, parsley, rosemary, salt, and pepper into cooled mixture. Form turkey mixture into balls. Place balls on a plate and refrigerate until chilled, at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Dip balls in the beaten egg, allowing excess to drip back into bowl. Press balls into bread crumbs until coated. Arrange balls on a baking sheet.
• Bake in the preheated oven until cooked through and browned, 25 to 30 minutes.

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the leek and cook until tender and translucent, 2 to 4 minutes. Stir in the chopped sage and 3 tablespoons of the flour, then continue to cook until the flour is completely absorbed into the butter mixture and lightly toasted, 1 to 2 minutes. While continually stirring, gradually pour in the milk and continue to cook until a thick bechamel forms, about 1 minute more. Remove from the heat, then stir in the turkey, mashed potatoes, a pinch of salt and several grinds of black pepper. Taste and adjust the seasoning with more salt and pepper. Transfer to a bowl and refrigerate until completely cool, about 30 minutes.
• Meanwhile, set up a 3-stage breading station by placing the remaining 1/2 cup flour in a shallow bowl or baking dish, the eggs in a separate shallow bowl or baking dish and finally the panko in a third shallow bowl or baking dish. Season each with a pinch of salt and pepper. Using a 3/4-ounce cookie scoop, divide the chilled filling into about 18 pieces. Roll into uniform balls and/or 2 1/2-inch-long batons. Coat each piece in the flour, shaking the excess off, then dip in the egg to coat. Finally, dip and press into the panko, turning until evenly coated.
• Fill a large, heavy-bottomed pot with enough oil to go 2 inches up the sides and insert a deep-frying thermometer. Set the oil over medium-high heat and bring to 350 degrees F. Working in 2 batches, deep-fry the croquettes until deep golden brown and heated through, about 2 minutes. Drain on a paper towel-lined plate and season with a pinch of salt. Fry the whole sage leaves until crisp, about 1 minute. Drain on the paper towel line plate as well. Serve with cranberry sauce and turkey gravy for dipping.

Steps:

• In a medium-size saucepan, melt butter. Blend in flour and add milk and chicken broth. Cook and stir until mixture thickens and bubbles, and continue cooking for 1 minute more.
• Add lemon juice, snipped parsley, and onion. Stir in celery salt and a dash each of pepper, paprika, and nutmeg. Cool.
• In a large mixing bowl, combine sauce with the ground turkey. Chill thoroughly. With wet hands, shape mixture into balls. Roll balls one at a time in bread crumbs.
• Lightly shape balls into cones. For each croquette, dip it into the mixture of egg and water, then roll in bread crumbs. Again, dip croquette in egg/flour and roll in bread crumbs. Fry croquettes in deep-fat fryer for approximately 3 minutes or until brown. Drain. Serve with turkey gravy.

Steps:

• In a small sauté pan over moderate heat, toast the bread crumbs until golden and crunchy, 3 to 4 minutes. Transfer to a small bowl and let cool.
• In a small bowl, beat together the egg and water.
• In a large bowl, combine the mashed potatoes, stuffing, and turkey. Using your hands or a spoon, shape the mixture into 2-inch-long, oblong-shaped croquettes (you should have about 24 croquettes) and transfer to a large rimmed baking sheet.
• Working with 1 croquette at a time, dredge them in the egg-water mixture, letting the excess drip off, then dredge them in the bread crumbs, and return them to the rimmed baking sheet.
• In a large skillet, over moderately high heat, warm 2 tablespoons of the oil. Working in batches, pan-fry the croquettes, turning them occasionally, until crispy on all sides, 5 to 6 minutes total. Repeat with the remaining croquettes, wiping the pan clean and adding 2 tablespoons of the oil to the pan between batches. DO AHEAD: The croquettes can be prepared ahead and frozen, well wrapped in foil, for up to 3 months. To reheat: Bake the frozen croquettes on a large baking sheet in a 475°F oven until golden brown, about 10 minutes. Remove the croquettes from the oven for about 5 minutes to let the interiors thaw, then return them to the oven to finish baking for another 2 minutes.
• Serve hot with cranberry sauce and/or warm gravy.

Steps:

• Thick white sauce: Slowly melt butter in saucepan (Do Not burn). Remove from heat. Add flour, salt and pepper. Slowly add milk. Return to heat and stir constantly. Bring to a boil, lower heat and simmer 1 minute.
• Finely chop the onion and celery and saute in the butter until tender. Mix with the meat. Add the white sauce to the meat mixture and chill in refrigerator 2 hours.
• Form mixture into balls. Combine eggs and milk. Dip balls in bread crumbs then in the egg/milk mixture and again into the bread crumbs.
• Fry 3-5 minutes in the hot oil. Serve with gravy.

Steps:

• In large saucepan,melt butter. Whisk in flour; add milk and broth slowly and whisk to avoid lumps. Add nutmeg, black pepper, sea salt, and lemon juice. Thicken this cream sauce over low heat, then remove from heat to cool.
• In a large bowl, combine the minced turkey with 1 cup of the cooled cream sauce, grated onion, poultry seasoning, italian seasoning, and hot sauce. The mixture should just hold together. Add salt and pepper to taste and chill 15 minutes.
• While turkey is chilling, add thawed package of peas to the rest of the cream sauce. Cover and simmer on very low heat.
• Preheat oven to 350 degrees.
• With wet hands form the individual croquettes. I use a 1/4 cup scoop per croquette. Form a ballish shape; roll lightly in flour, then in beaten egg (with just a little water) and roll in breadcrumbs. Form the shape of a large gumdrop or "haystack" and place on a cookie sheet coated with non-stick spray.
• Bake croquettes in middle rack of the oven approximately 25 minutes. Serve hot with cream sauce on top (about 2-3 per person) and a dash of paprika.
• NOTE: Extra peas and cream sauce can be used as an elegant vegetable dish the next day by adding cooked baby carrots and pearl onions.

Steps:

• saute onion and celery in a drop of oil until softened.
• set aside to cool slightly.
• combine with turkey, 1/4 c panko, milk, sage, egg, salt, pepper.
• refrigerate for 30 minutes until firm form into 12 patties, dredge in remaining panko.
• heat half the oil in a saute pan, add 6 patties and cook 3-5 minutes per side repeat serve with cranberry sauce or leftover turkey gravy.

Steps:

• In a medium-size saucepan, melt butter. Blend in flour and add milk and chicken broth. Cook and stir until mixture thickens and bubbles, and continue cooking for 1 minute more.
• Add lemon juice, snipped parsley, and onion. Stir in celery salt and a dash each of pepper, paprika, and nutmeg. Cool.
• In a large mixing bowl, combine sauce with the ground turkey. Chill thoroughly.
• With wet hands, shape mixture into balls. Roll balls one at a time in bread crumbs. Lightly shape balls into cones. For each croquette, dip it into the mixture of egg and water, then roll in bread crumbs. Again, dip croquette in egg/water mixture and roll in bread crumbs. Fry croquettes in deep-fat fryer for approximately 3 minutes or until brown. Drain. Serve with turkey gravy.

Steps:

• Heat oil in a skillet, add celery and onion and saute until lightly browned. Stir in the turkey and saute, stirring until it loses its color. Remove from heat and transfer to a bowl.
• Soak the bread in the milk until soft. Squeeze out the bread and mix with the turkey. Add the egg, mustard, parsley and salt and pepper to taste.
• Form the turkey mixture into patties and coat with bread crumbs. Refrigerate until shortly before serving time.
• Preheat oven to 400 degrees. Arrange the turkey patties on a lightly greased baking sheet. Bake for about 20 minutes, turning once, until lightly browned on both sides.