Baked Turkey Croquettes Recipes

TURKEY CROQUETTES

Steps:

• Place bread in a blender and blend until soft crumbs form. Place bread crumbs in a shallow bowl.
• Heat butter in a saucepan over medium heat until melted. Stir flour into melted butter until dissolved. Mix milk and broth into butter-flour mixture; cook and stir until mixture is thick, about 5 minutes. Remove saucepan from heat and cool mixture.
• Mix turkey, parsley, rosemary, salt, and pepper into cooled mixture. Form turkey mixture into balls. Place balls on a plate and refrigerate until chilled, at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Dip balls in the beaten egg, allowing excess to drip back into bowl. Press balls into bread crumbs until coated. Arrange balls on a baking sheet.
• Bake in the preheated oven until cooked through and browned, 25 to 30 minutes.

TURKEY CROQUETTES WITH MUSHROOM-ROSEMARY GRAVY

Steps:

• Place the garlic, onion, celery and red bell pepper in food processor and pulse to fine chop. Add turkey, potatoes, egg, salt, pepper, poultry seasoning, and parsley leaves then pulse to process and combine the mixture. Remove bowl from base and blade from the bowl. In a medium mixing bowl combine the turkey mixture with 3/4 cup bread crumbs.
• Heat a small skillet over medium heat with 2 tablespoons butter and 1 tablespoon oil. When butter melts add the mushrooms and cook until dark and tender, 5 to 6 minutes. Season the mushrooms with salt and pepper and add rosemary to the pan. Sprinkle the flour over the mushrooms and cook a minute. Whisk in the stock, bring to a bubble and thicken, 5 minutes, over medium-low heat.
• Preheat a nonstick skillet with 3 tablespoons extra-virgin olive oil over medium heat.
• Use a conical or round ice cream scoop to form 8 croquettes. Combine cheese and remaining 1/4 cup of bread crumbs on a plate. Coat the croquettes in cheese and bread crumbs and saute in hot oil until deeply golden all over, 5 to 6 minutes for each batch. Remove and drain on paper towels. Serve the croquettes with rosemary gravy poured down over them.

TURKEY CROQUETTES

Steps:

• 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.

TURKEY CROQUETTES WITH CREAM SAUCE

Steps:

• In large saucepan,melt butter. Whisk in flour; add milk and broth slowly and whisk to avoid lumps. Add nutmeg, black pepper, sea salt, and lemon juice. Thicken this cream sauce over low heat, then remove from heat to cool.
• In a large bowl, combine the minced turkey with 1 cup of the cooled cream sauce, grated onion, poultry seasoning, italian seasoning, and hot sauce. The mixture should just hold together. Add salt and pepper to taste and chill 15 minutes.
• While turkey is chilling, add thawed package of peas to the rest of the cream sauce. Cover and simmer on very low heat.
• Preheat oven to 350 degrees.
• With wet hands form the individual croquettes. I use a 1/4 cup scoop per croquette. Form a ballish shape; roll lightly in flour, then in beaten egg (with just a little water) and roll in breadcrumbs. Form the shape of a large gumdrop or "haystack" and place on a cookie sheet coated with non-stick spray.
• Bake croquettes in middle rack of the oven approximately 25 minutes. Serve hot with cream sauce on top (about 2-3 per person) and a dash of paprika.
• NOTE: Extra peas and cream sauce can be used as an elegant vegetable dish the next day by adding cooked baby carrots and pearl onions.

TURKEY CROQUETTES

Steps:

• Melt butter in a large skillet over medium-high heat. Add onion, 1 teaspoons salt, and teaspoon pepper. Cook for 3 minutes. Stir in sage and savory or thyme, and cook for 1 minute. Stir in turkey and cream, and cook until liquid evaporates, about 1 minute. Transfer to a large bowl, and let cool for 15 minutes.
• Add potatoes, flour, and egg to turkey, and season with salt and pepper.
• Drop 2 tablespoons turkey mixture into a shallow bowl of breadcrumbs, turn to coat, and pat into 2-inch disks. Arrange in a single layer on a baking sheet, and refrigerate for 10 minutes.
• Heat 1/4 inch oil in a skillet over medium heat. Working in batches, cook croquettes in a single layer until golden brown, about 2 minutes per side. Transfer to paper towels to drain. Serve immediately with cranberry sauce.

TURKEY CROQUETTES

Steps:

• 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/water mixture and roll in bread crumbs. Fry croquettes in deep-fat fryer for approximately 3 minutes or until brown. Drain. Serve with turkey gravy.

TURKEY CROQUETTES

Steps:

• In a small sauté pan over moderate heat, toast the bread crumbs until golden and crunchy, 3 to 4 minutes. Transfer to a small bowl and let cool.
• In a small bowl, beat together the egg and water.
• In a large bowl, combine the mashed potatoes, stuffing, and turkey. Using your hands or a spoon, shape the mixture into 2-inch-long, oblong-shaped croquettes (you should have about 24 croquettes) and transfer to a large rimmed baking sheet.
• Working with 1 croquette at a time, dredge them in the egg-water mixture, letting the excess drip off, then dredge them in the bread crumbs, and return them to the rimmed baking sheet.
• In a large skillet, over moderately high heat, warm 2 tablespoons of the oil. Working in batches, pan-fry the croquettes, turning them occasionally, until crispy on all sides, 5 to 6 minutes total. Repeat with the remaining croquettes, wiping the pan clean and adding 2 tablespoons of the oil to the pan between batches. DO AHEAD: The croquettes can be prepared ahead and frozen, well wrapped in foil, for up to 3 months. To reheat: Bake the frozen croquettes on a large baking sheet in a 475°F oven until golden brown, about 10 minutes. Remove the croquettes from the oven for about 5 minutes to let the interiors thaw, then return them to the oven to finish baking for another 2 minutes.
• Serve hot with cranberry sauce and/or warm gravy.