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Turkey And Mushroom Croquettes

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Turkey and mushroom croquettes are fried meat croquettes made with breadcrumbs. Parsleyed and spiced with mace, the turkey and mushroom croquettes can be served as a side in meals or as filling snacks.
  Butter 5 Tablespoon
  Flour 4 Tablespoon
  Strong turkey stock/Strong chicken stock 1⁄2 Cup (8 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Mace 1 Pinch
  Cayenne pepper 1 Pinch
  Chopped parsley 1 Tablespoon
  Chopped cooked turkey 2 Cup (32 tbs)
  Chopped mushrooms 4 Tablespoon
  Lemon juice 1 Teaspoon
  Egg yolk 1 , beaten
  Seasoned flour 1⁄2 Cup (8 tbs)
  Eggs 2 , beaten with 1 teaspoon oil
  Oil 1 Teaspoon
  Dried white bread crumbs 1 1⁄2 Cup (24 tbs)
  Fat 2 Cup (32 tbs) (For Deep Frying)
  Salt To Taste
  Pepper To Taste

Make thick sauce.
Melt 4 tablespoons butter; add 4 tablespoons flour.
Add stock and milk; bring to boil.
Cook until thick and smooth.
Add seasonings and parsley; let cool.
Meanwhile, chop turkey into small pieces.
Chop mushrooms; cook in 1 tablespoon butter.
Sprinkle with lemon juice.
Add chopped turkey, then sauce; stir well.
When almost cold, add egg yolk; put into refrigerator to chill and set.
Divide into 12 equal portions; shape each into small roll with floured fingers.
Roll in seasoned flour; coat ends carefully.
Brush all over with beaten egg; cover thickly with bread crumbs.
Heat fat to 390°F or smoking hot.
Fry 4 croquettes at a time until well browned; drain well.

Recipe Summary

Side Dish

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Turkey And Mushroom Croquettes Recipe