Turkey or Chicken Croquettes
Submitted by Chef Crystal
Crispy fried turkey croquettes with creamy filling, breaded and golden brown. Transform leftover holiday turkey into elegant finger food with nutmeg-spiced cream sauce.
YIELD
2 servingsPREP
20 minCOOK
5 minREADY
30 minThese French-style croquettes turn leftover turkey into something fancy enough for company.
Finely chopped turkey mixes with a rich cream sauce spiked with nutmeg, then gets chilled until firm enough to shape into little ovals.
A quick dip in beaten egg and bread crumbs creates a crispy golden shell when you fry them.
Serve over rice with leftover giblet gravy and a crisp green salad for a complete meal that feels celebratory, not like sad leftovers.
Kitchen Tips
- Chop the turkey very fine so the croquettes hold together; large chunks will make them fall apart when you fry
- Chill the mixture for at least 2 hours or overnight so it’s firm enough to shape without falling apart
- Use heavy cream rather than milk for the richest, most luxurious texture
- Fry in oil heated to 350°F; too cool and they’ll be greasy, too hot and they’ll burn before the inside heats through
Ingredients
Directions
Combine the chopped turkey or chicken with the onion and seasonings.
Melt the butter, stir in the flour, and add this to the cream over a low flame before combining the two mixtures.
Chill, forming little croquet shapes, roll in egg and then bread crumbs, and fry.
Serve this with rice, leftover giblet gravy and a fresh green salad.
Fresh fruit for dessert.
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