Turkey Croquettes With Cream Sauce

Name: Turkey Croquettes With Cream Sauce
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 12 croquettes
Ingredients: 3/4 cup butter; 1 cup flour; 1 cup milk; 2 cups chicken broth; 1/4 teaspoon ground nutmeg; 1/2 teaspoon ground black pepper; 1 teaspoon sea salt; 2 teaspoons lemon juice; 4 cups turkey, minced; 2 tablespoons onions, grated; 1/2 teaspoon poultry seasoning; 1 teaspoon italian seasoning; 1/4 teaspoon hot sauce; 1 egg; 1 cup breadcrumbs; 16 ounces frozen sweet peas

Submitted by PainterCook

"This is basically my dad's recipe, which I quantified with exact measurements, and the addition of a few seasonings that I like. It's a great way to use up turkey leftovers in a more sophisticated dish. I mince the turkey meat in my food processor first, then measure out the amount required."

Download

Ready In:: 1hr 10mins
Ingredients:: 16
Yields:: 12 croquettes

ingredients

³⁄₄ cup butter
1 cup flour
1 cup milk
2 cups chicken broth
¹⁄₄ teaspoon ground nutmeg
¹⁄₂ teaspoon ground black pepper
1 teaspoon sea salt
2 teaspoons lemon juice
4 cups turkey, minced
2 tablespoons onions, grated
¹⁄₂ teaspoon poultry seasoning
1 teaspoon italian seasoning
¹⁄₄ teaspoon hot sauce
1 egg
1 cup breadcrumbs
16 ounces frozen sweet peas

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

These were a huge hit with my leftover turkey! I skipped rolling in flour, but did use eggs and breadcrumbs. Theone significant change I made was cooking at a high temp. First, I gave the croquettes a light spray of cooking oil. Then, I used my oven's air fry setting to cook them at 400. These were great, thank you for posting the recipe!

topdog ollie
I'm making this tonight. I think I will ommit the lemon juice, and use Bell's seasoning in place of poultry and Iyalian seasonings. I love the idea of peas in the cream sauce and the fact that this recipe call for the old fashion cone shape. I feel this will be a winner !!!

Elizabeth D.

Tweaks

I'm making this tonight. I think I will ommit the lemon juice, and use Bell's seasoning in place of poultry and Iyalian seasonings. I love the idea of peas in the cream sauce and the fact that this recipe call for the old fashion cone shape. I feel this will be a winner !!!

Elizabeth D.

RECIPE SUBMITTED BY

PainterCook

Laporte, 44

I am a wildlife biologist, writer, and artist living in Northern Colorado. Cooking is one of my favorite activities, second only to watching Alton Brown on food network, or Anthony Bourdain on the travel channel. I also get a kick out of prowling antique malls looking for vintage cookware. I just want to share that I am a breast cancer survivor and was diagnosed youngish and early. Look forward to hearing from anyone with recipes that use cancer-fighting ingredients. Also, although I earn most of my living as a biologist, I am an artist and sell inexpensive but high-quality reproductions of my original animal/wildlife paintings online. While I can't quit my day job yet, support from sales allow me to donate artwork to conservation causes, as silent auction items, calendars, and greeting cards. My web site is listed below. <embed src=http://www.ecrater.com/widget.swf quality=high bgcolor=#ffffff width=266 height=268 name=widget align=middle allowScriptAccess=sameDomain allowFullScreen=false type=application/x-shockwave-flash pluginspage=http://www.macromedia.com/go/getflashplayer flashVars=&path_xml=widget.php&size=s&shape=sq&sid=54996&flash=1/> I like recipes that are simple enough that I can memorize them. This doesn't mean that I don't tackle complicated ones, just that I think it's good to have an arsenal of easy ones for any occasion. It is helpful as well to understand the science behind cooking, so you can develop your own versions of favorite dishes. It also helps if your top recipes are adaptable, in case you're missing an ingredient. <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket> <img src=http://i7.photobucket.com/albums/y254/Missymop/curriedcurrajongs.jpg border=0 alt=Photobucket> <img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg>

View Full Profile