Turkey Croquettes Paramus NJ
(201) 445-2600
Ridgewood, NJ
(210) 664-2346 ext. 1001
River Vale, NJ
(201) 907-0493
Teaneck, NJ
201-489-3700
Hackensack, NJ
Turkey Croquettes
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The day after Thanksgiving means one thing: leftovers. Sure, you could eat turkey sandwiches every day for a week, but why not transform those mounds of turkey into something new and exciting? Flex your culinary muscles with these yummy Turkey Croquettes. Your friends and family will never guess these tasty French delicacies came from your humble turkey dinner. All of the ingredients are available at your local natural and organic food store. Turkey Croquettes Makes 8 croquettes Croquettes 1/2 cup chopped onion 3 tablespoons unsalted butter 1/4 cup all-purpose flour plus 1/2 cup additional for dredging 1/2 cup whole milk 1/2 cup water plus 1/2 teaspoon chicken bouillon granules 2 cups finely chopped, cooked turkey 3/4 cup prepared mashed potatoes 1/4 teaspoon paprika 1/2 teaspoon poultry seasoning Pinch of nutmeg Salt and freshly ground black pepper to taste 1/4 cup chopped parsley Coating 2 large eggs beaten with 1 tablespoon water 1½ cups dry seasoned bread crumbs Vegetable oil for deep-frying Prepared turkey gravy Leftover cranberry sauce In small saucepan, cook onion in butter over moderately low heat, stirring 5 minutes. Mix in 1/4 cup flour and cook, stirring constantly, 3 to 4 minutes. Stir in milk and bouillon. Cook mixture, stirring until it forms a paste. Continue to stir and cook paste 3 minutes. Remove pan from heat. Stir in turkey, potatoes, paprika, poultry seasoning, nutmeg, salt, pepper and parsley. Combine mixture well. Chill turkey mixture, covere...| Winter Turkey Pot Pie Recipe | View More |
| Written by Laura Klein |
| Watch the Winter Turkey Pot Pie Video . This recipe is great to make with your leftover turkey from the holidays! When you shop for your holiday dinner, go ahead and pick up the ingredients for this recipe so you have everything you need for this recipe. Ingredients: Filling: 1 pound of boneless, organic leftover turkey meat cut into 1 inch dice Egg Wash: 1 tablespoon chopped fresh thyme Prepare the filling: Heat olive oil in large, heavy bottomed sauce pan over medium-high heat. Add onion, garlic , carrot, turnip, leek and wild mushrooms. Season with salt and pepper to taste. Cook until vegetables are tender over medium-high heat for about 10 minutes. Add flour and stir, cook for one minute. Add the turkey stock, herbs, vinegar and cream. Bring mixture to a simmer and cook for 5 minutes. Cool filling.Preparation of Pot Pie: Preheat oven to 400°.Combine egg, thyme and fresh sage in a small bowl. Brush 4-5 sheets of fillo dough with melted butter on a flat surface and line a deep dish pie pan with buttered dough. Fill pie dish with the pot pie filling and cover with 8-10 sheets of buttered fillo dough. Crimp and tuck edges of dough into dish. Brush with herb egg mixture. Bake the pot pie for 40-45 minutes until top is golden brown and interior is hot and bubbly. Chef's Note: You can substitute chicken, veal, lamb or pork for turkey meat. If you don't want to buy or can't find shiitake mushrooms , use brown crimini mushrooms or button mushrooms. Use as many organic ingredients you can find for optimum flavor. Additionally, you can easily eliminate the meat and use vegetable stock in place of turkey stock to make this dish vegetarian and add a few green vegetables, like broccoli , peas etc.. Watch the Winter Turkey Pot Pie Video Check out these related Videos, Recipes and Articles A great side dish with this recipe is Smashed Potatoes and Celery Root with Chives recipe Check out all of our Eco Fun Recipe Videos ! |