Like me, I’m sure most of you are inundated with turkey leftovers. Do you find you become easily bored of the traditional turkey pot pies or soups? I have a solution. Make some turkey croquettes. An old colleague introduced croquettes to me many years ago. It was a delicious nibble that his Mom always made after the holidays. A great way to use up the leftover turkey and a family favorite!
6 tablespoons butter
1/2 cup flour
1 cup milk
1 cup chicken broth
2 teaspoons lemon juice
2 tablespoons snipped parsley
2 teaspoons grated onion
1/2 teaspoon celery salt
Dash each pepper, paprika, and nutmeg
4 cups ground, cooked turkey
3/4 cup fine bread crumbs
2 eggs mixed with water
Flour, for dredging
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.