Cordoncroquettesrachaelray Recipes

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TURKEY CROQUETTES WITH MUSHROOM-ROSEMARY GRAVY



Turkey Croquettes With Mushroom-Rosemary Gravy image

Make and share this Turkey Croquettes With Mushroom-Rosemary Gravy recipe from Food.com.

Provided by KaraRN

Categories     Poultry

Time 35m

Yield 8 serving(s)

Number Of Ingredients 18

1 garlic clove, cracked from skin
1/2 small onion
1 celery rib, chopped
1/4 small red bell pepper, chopped
1 cup chopped cooked turkey, white and dark
1 cup leftover mashed potatoes
1 egg
salt and pepper
2 teaspoons poultry seasoning
3 sprigs parsley, leaves only
1 cup Italian seasoned breadcrumbs
3 tablespoons butter
4 tablespoons extra virgin olive oil
12 cremini mushrooms, thinly sliced
3 -4 sprigs fresh rosemary, finely chopped
2 tablespoons all-purpose flour
3 cups chicken stock
1/2 cup grated romano cheese, a couple of handfuls

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.

CROQUE MADAME



Croque Madame image

(A Monsieur, made better!)

Provided by Rachael Ray : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 11

4 tablespoons butter, divided
1 rounded tablespoon all-purpose flour
1 cup milk
Salt and pepper
1/8 teaspoon fresh grated nutmeg, eyeball it
2 teaspoons Dijon style mustard
2 slices white bread
2 large eggs
4 slices deli ham
4 slices deli Swiss cheese
Chopped parsley leaves, chives or thyme leaves, for garnish - choose from any or all on hand

Steps:

  • Place a small sauce pot over medium low heat and melt 2 tablespoons butter in it. Whisk in a rounded tablespoon of flour and cook 1 minute or so. Whisk in milk and bring to a bubble then drop heat to low. Season the sauce with salt, pepper, nutmeg and Dijon. When sauce coats back of a spoon, turn off heat.
  • Heat 1 tablespoon of butter in each of 2 medium nonstick skillets, both over medium low heat. When butter melts add 2 large eggs to the first skillet, keeping the whites separate from each other. To the second skillet add 2 slices bread and toast lightly on first side then turn the bread. Top turned bread liberally with sauce and 2 slices of the ham and the Swiss cheese on each slice of bread. Use a spatula to transfer the eggs to the tops of the open faced sandwiches. Cover the pan with foil and turn off heat. Let pan stand 5 minutes to melt cheese and set sauce and eggs.
  • Top sandwiches with chopped herb or herbs of choice and serve. Spoon any leftover sauce over top of the eggs before garnishing.

TURKEY CROQUETTES WITH MUSHROOM-ROSEMARY GRAVY



Turkey Croquettes with Mushroom-Rosemary Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 18

1 clove garlic, cracked from skin
1/2 small onion
1 rib celery, chopped
1/4 small red bell pepper, chopped
1 cup cooked, chopped turkey meat, white and dark
1 cup leftover mashed potatoes
1 egg
Salt and pepper
2 teaspoons poultry seasoning
Few sprigs parsley, leaves only
1 cup Italian bread crumbs
3 tablespoons butter
4 tablespoons extra-virgin olive oil
12 cremini mushrooms, thinly sliced
3 to 4 sprigs fresh rosemary, finely chopped
2 tablespoons all-purpose flour
3 cups chicken stock
1/2 cup grated Romano, a couple of handfuls

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.

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