Description
A recipe for Turkey Croquettes

Ingredients

• Croquettes
  
• 1/2 cup chopped onion
  
• 3 tablespoons unsalted butter
  
• 1/4 cup all-purpose flour plus 1/2 cup additional for dredging
  
• 1/2 cup whole milk
  
• 1/2 cup water plus 1/2 teaspoon Wyler's® Chicken Bouillon granules
  
• 2 cups finely chopped, cooked turkey
  
• 3/4 cup mashed potatoes
  
• 1/4 teaspoon paprika
  
• 1/2 teaspoon poultry seasoning
  
• Pinch of nutmeg
  
• Salt and freshly ground black pepper to taste
  
• 1/4 cup chopped parsley
  
• Coating
  
• 2 large eggs beaten with 1 tablespoon water
  
• 1 1/2 cups dry seasoned bread crumbs
  
• Vegetable oil for deep-frying
  
• Heinz HomeStyle Roasted Turkey Gravy
  
• Leftover cranberry sauce

Preparation
In small saucepan, cook onion in butter over moderately low heat, stirring 5 minutes. Mix in 1/4 cup flour, and cook, stirring constantly, 3 to 4 minutes. Stir in milk and bouillon. Cook mixture, stirring until it forms a paste. Continue to stir and cook paste 3 minutes. Remove pan from heat, stir in turkey, potatoes, paprika, poultry seasoning, nutmeg, salt, pepper and parsley. Combine mixture well.

Chill turkey mixture, covered, 2 hours or until firm. Divide into 8 portions; roll or mold into desired shape. Dredge balls in additional 1/2 cup flour, shaking off excess. Coat balls thoroughly with egg wash, letting excess drip off; then dredge in bread crumbs. Transfer croquettes to parchment paper. Allow them to dry at room temperature for 30 minutes before frying.

In large saucepan, heat 2 inches of oil until deep-fat thermometer registers 365°F. Fry croquettes in batches 3 to 4 minutes, or until golden brown. Transfer to paper towels to drain. Serve croquettes with gravy and cranberry sauce.

Nutrition
no information available

Serves
Makes: 8 croquettes

Variations
no information available