Turkey Croquettes

Total Time:
1 hr 5 min
Prep:
45 min
Cook:
20 min

Yield:
8 servings

Ingredients
  • 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
Directions

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.


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    I will make turkey just to have leftovers to make these croquettes--they're that good! I found them easy but a bit time consuming to make (like meatballs). The only difference I found wih the recipe is that I needed more crumbs for breading. I like panko for the second layer of crumbs.
    I'm a novice at croquettes, and I found this recipe easy to follow and the result was tasty. The mixture was a bit wetter than expected, so I added some plain bread crumbs (approximately 1/2 cup) before chilling. I don't have a deep-fryer, so I pan-fried the croquettes in a half-inch of oil. My husband, who had requested that I make croquettes with the leftover Thanksgiving turkey, really liked them! This recipe is a keeper!
    I love turkey croquettes. For the fail attemptees, try chilling the mixture overnight in the fridge. I use Panko bread crumbs for a second dredge. Great with mustard as well. I use 2 parts dark meat and 4 parts white meat.
    I don't know what the other people were talking about!!!! I am an excellent cook and have made these with other recipes for years. I found this recipe to be very easy to read and follow. Maybe they didn't follow the process correctly. I did add some chopped celery and onion to my turkey and a few other spices. I have now saved this recipe and will definitely use it again.
    I followed the recipe to the letter and when I got to the part where I add the cream sauce to the turkey, I realized that it was way too much sauce for the ground meat. I held back a whole cup but it was still too soft to form patties. The taste was good but too soft to fry up into a pattie!
    These croquettes were great! I made it with ground Chicken and added minced celery and a little Poultry Seasoning....just heated up some jarred gravy.....I cooked the first batch way too much...but they turned out to be the best ones!! The crust was crunchy and had tons of flavor!! I froze a few for another whole meal.
    The directions are confusing - especially the last paragraph. My husband even tried to help me figure if out and try it a second time, because our dinner was ruined the first time. Uggh! It also is NOT flavorful. So disappointed in this one. We will NEVER make it again.
    I'll never make this recipe again. Too flavorless.
    Very good. Watch out...these can be very bland if you go by the recipe. I added about 4 more dashes of the spices along with sea salt to taste and cayenne pepper which gave it a kick. We also made them patty shaped. By doing this, we thought we could pan fry them. Nope...definitely deep fry these guys.
    My mother always made croquettes after Thanksgiving when I was a kid and I haven't had them for 20 years. I've wanted to make them and had no idea how. When I saw your recipe I was so excited. I tried it and it was easy and just as delicious as I remembered. My family loved them and they are a hard sell when it comes to Turkey. I've e-mailed this recipe to all my sisters, and I'll keep it forever.
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