Diner Style Turkey Croquettes Food

DINER STYLE TURKEY CROQUETTES

Steps:

• In your food processor add celery, carrots and onion and pulse till finely minced
• In the food processor add your turkey and pulse until finely chopped. (use a mix of dark and white meat)
• In a saute pan melt butter and add finely minced celery, carrots, and onion. Saute until softened (3-5 minutes) Allow to cool.
• In a large mixing bowl, add turkey, stuffing cubes, sauteed celery, onions, carrots, and poultry seasoning. Mix all the ingredients together.
• Add 1 cup of chicken stock and two lightly beaten eggs and mix together. Gradually add more chicken stock as needed. You want the mixture to resemble stuffing consistency. **Don't let it get too wet. It will continue to absorb the liquid as it sits in your refrigerator setting up but it still needs to be shaped so it needs to have a formable consistency.
• Season to taste with sea salt and black pepper.
• After mixing all ingredients together fully, refrigerate for 2-3 hours to allow mix to set up .
• After the mix has set up form into cone-shaped croquettes
• Dredge the croquettes in flour seasoned with salt and pepper. Dip the floured croquette into the egg wash (2 eggs, ½ cup of milk).Coat the egged croquette with seasoned bread crumbs.
• Saute croquettes in olive oil, turning until all sides have been lightly browned.
• Place croquettes you are going to serve into a 350-degree oven for 15-20 minutes until fully heated. (minimum 165 degrees internal temperature)
• Freeze the remainder to use another day!
• Serve Croquettes with sides of your choice and your favorite turkey gravy and enjoy!

DIJON TURKEY DINNER

Steps:

• Put the potatoes in a pot and cover with water by 1 inch; season with salt. Bring to a boil. Reduce the heat to medium and simmer until tender, about 8 minutes, adding the scallions during the last minute. Drain.
• Meanwhile, season the turkey with the paprika, 1/2 teaspoon salt and a few grinds of pepper. Heat the vegetable oil in a large skillet over medium heat. Add the turkey and cook until browned and cooked through, about 3 minutes per side; remove to a plate.
• Add the broth to the skillet, scraping the pan with a wooden spoon. Cook until reduced by half, about 5 minutes. Stir in the mustard and half of the butter. Season with salt and pepper; set aside.
• Melt the remaining butter in the pot used for the potatoes over medium heat. Add the potatoes, 1/4 cup water, the peas, lemon zest, parsley and a pinch each of salt and pepper. Cook until the peas are tender, 3 minutes. Serve with the turkey, pan sauce and lemon wedges.

TURKEY CROQUETTES

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.

LEFTOVER TURKEY CROQUETTES

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.

TURKEY CROQUETTES

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.

TURKEY CROQUETTES

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.

TURKEY CROQUETTES

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.

TURKEY CROQUETTES WITH CRANBERRY SALSA

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender., Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in turkey, sweet potato, salt, pepper and cayenne. Refrigerate, covered, 2 hours or until firm., Meanwhile, in a small bowl, toss apple with lemon juice. Stir in remaining salsa ingredients. Refrigerate, covered, at least 1 hour., For croquettes, in a shallow bowl, beat eggs and water. Place flour and bread crumbs in separate shallow bowls. Shape turkey mixture into 1-1/2-in. balls. Roll in flour; shake off excess. Roll in egg mixture, then in crumbs, patting to help coating adhere., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry croquettes, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with cranberry salsa.