Wednesday, February 1, 2012

Turkey Croquettes

"Failure is the condiment that gives success its flavor."
– Truman Capote

Wonder what to do with left over turkey meat besides soup? Besides Enchiladas? Oh wait... I got a bazillion ideas. Heres one of my Ma's go to recipes for said meat. It takes some planning during the day, but well worth it. The recipe can be doubled, but then you'll just eat them and cuss me out. I made these last night, while making other dishes! It was fun! I spoke with Mom quite a bit. I got a "Buttercup" from her, I think. Enjoy.........

Turkey Croquettes

1 Cup Bechamel ( thick white sauce) ( method below)
2 Cups cooked and diced turkey meat
1 TBLSP minced onion
1 Tblsp Minced Italian parsley
1 Teaspoon Italian seasoning
1/4 cup oil for frying
1 Egg
2 TBLSP Water
1 cup Italian Bread crumbs

Thick White Sauce
1/4 cup four
1/4 cup butter
1 cup milk
salt and pepper to taste.
Over Medium heat , melt butter in a skillet.
Add flour slowly while whisking and adding milk, being careful not to scortch. add seasoning.

Stir turkey into prepared bechamel sauce. Add onion and parsley and seasonings.
Spread Mixture into an ungreased  8x8x2 dish, cover and chill for at least one hour.
divide chilled mixture into 12 equal parts and shape into balls.
Blend the egg and water and dip each ball in it, then roll balls gently around in bread crumbs until completley covered..
Cover and chill again at least another hour or 2.
In another skillet, fry croquettes in oil for  about 3 minutes each until golden brown, being careful not to puncture coating.
Drain on paper towel and keep in a 300 degree oven until serving.

These little balls of heaven can be served with leftover turkey gravy, cranberry sauce, or make a thinner bechamel. (then ask for a wheel chair to be rolled away from the dinner table)
I prefer just fresh cranberry sauce.

Medium Bechamel:
2 T Flour
2 T Butter
1 Cup Milk
S & P
Same as above

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