Fresh N Easy Turkey Croquettes Food

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.

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.

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:

• 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.

FRESH N EASY TURKEY CROQUETTES

Steps:

• Set out 2-3 slices bread overnight or early in day to get stale, the crusts are great. Lightly beat egg in large bowl. Add ground turkey. Add finely chopped onion, celery and red pepper. Grate stale bread or tear into very small pieces and add to bowl. Add seasoned salt, pepper and chicken bouillon. Mix ingredients together by hand until well blended. Form six balls and set aside on wax paper.
• In a separate bowl, add bread crumbs. Roll balls in bread crumbs until well coated. Then roll into a log shape. Place in sprayed 9 x 13 pan. As you place one end in pan, cup hand over top end and lightly press down to shape into a mound. Lightly spray the croquettes with vegetable spray.
• Cook for 45 minutes at 350 degrees F or until golden brown. Serve with gravy.

GROUND TURKEY CROQUETTES IN A CREAMY MUSHROOM SAUCE

Steps:

• For croquettes: In a large bowl, add all of croquette ingredients and combine to distribute ingredients thoroughly; refrigerate for 30 minutes (or longer) before using.
• Heat 2 tblsps olive oil in a large non-stick skillet over medium heat.
• Using a tablespoon (dipped in water), scoop out rounded spoonfuls of the croquette mixture and, using another spoon, push the mixture into the hot skillet; continue until you have filled the skillet with turkey croquettes; fry croquettes 5-6 minutes per side, until dark golden-brown; you may need to reduce heat slightly; remove as they are done to a glass baking dish; you will need to fry up in about 2 batches (maybe just into a third, depending on how big your skillet is); keep croquettes warm in a preheated oven while you make up the sauce.
• For creamy-mushroom sauce: Increase heat under skillet used for cooking croquettes (do not clean it out in any way!) to medium-high and add the sliced mushrooms (do no add any more fat); allow the mushrooms to release some of their liquid and stir up tasty browned bits that are left in the pan from cooking the croquettes; add garlic and sauté mushrooms, stirring occasionally, until all the liquid they have let off has evaporated, about 9-10 minutes; add cream and cook until cream has thickened, about 10 minutes; pour sauce over turkey croquettes, sprinkle with minced fresh parsley and serve with hot buttered rice or noodles; this will make just enough sauce to coat croquettes; if you like loads of sauce, use more mushrooms and cream.

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/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.