5 cups leftover turkey meat, shredded
peeled and chopped
2 1/2 Tablespoons fresh parsley, chopped
1 1/2 cups flour
4 eggs, beaten
1 1/2 cups white or wheat breadcrumbs
1 1/2 cups grapeseed or vegetable oil
Salt and freshly ground black pepper to taste
In a large mixing bowl add the turkey meat, eggs, crème fraîche, shallots
and parsley and mix until well
combined. Refrigerate for 1 to 2 hours or until firm.
To make the croquettes, make quenelles using two tablespoons or roll
the turkey mixture into small
balls (about the size of a golf ball) and refrigerate on a sheet pan
lined with parchment paper for 1 to 2 hours or until firm.
Just before the
croquettes are ready, prepare a bowl filled with the flour, a bowl with
the beaten eggs,
and a bowl with the breadcrumbs. When the croquettes are ready, first
cover them with flour, then dip
them in the egg wash, and then cover them with the breadcrumbs. Reserve.
In the meantime, in a sauté pan over medium heat bring the grapeseed
oil to approximately 350°F.
Gently place the croquettes into the oil and cook until golden brown
on all sides. Drain the croquettes
on paper towels and reserve on a sheet pan lined with paper towels in
a warm oven. Serve.
here for Cheese Expert Steven Jenkins' Cheese Recommendations
dinde d'action de grâces (the thanksgiving turkey)
2001 | 2000 | 1999