Eating at one of the many diners in the area was one of my favorite childhood activities in New Jersey. And whenever we stopped for supper, my first choice of dishes was always turkey croquettes.
We moved here when I was quite young, right at the height of New Jersey’s obsession with diners, even though I wasn’t born here.
Turkey Croquettes was a dish that was rarely made at home. But at diner that serves turkey every day, it was the perfect way to use the leftover turkey.
Every time I roast a turkey, it always ends up being more than we can eat before we grow bored of it. I use the leftovers in almost every way possible, but a significant amount always goes to waste in the freezer.
That’s why I started making Turkey Croquettes, it’s a delicious way to use up the leftover turkey. Additionally, they freeze well, so you’ll have extra ready to reheat for meals on days when you don’t feel like cooking.
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What is a Croquette?
“A Croquette is a small fried food roll with a breadcrumbed exterior that is typically made of ground meat (turkey, veal, beef, chicken, or shellfish), fish, ham, cheese, mashed potatoes, or vegetables, and is combined with béchamel or brown sauce. It can also be made with soaked white bread, egg, onion, spices, and herbs, wine, milk, or beer, or any combination of these, and occasionally has a filling, like boiled eggs, sautéed onions, or mushrooms.
The croquette is usually shaped into a cylinder, disk, or oval shape, and then deep-fried. Originating from the French word croquer, which means “to crunch,” the croquette has become a global favorite as a snack and a gourmet food. ”.
How do I make Turkey Croquettes?
Preparing your ingredients in advance not only helps to ensure you have everything you need to make the dish, but it also speeds up the cooking process.
Let’s start by gathering the ingredients we need to make Turkey Croquettes. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
In your food processor, add celery, carrots and onion and pulse till finely minced. Repeat the process with the turkey.
*If you would prefer not to see the larger pieces in the croquette, you can pulse the vegetables to a finer consistency.
In a saute pan, melt butter and add finely minced celery, carrots, and onion. Saute until softened (3-5 minutes) Allow the mixture to cool.
- Combine the turkey, stuffing cubes, sautéed celery, onions, and carrots, and poultry seasoning in a large mixing bowl. Mix all the ingredients together.
- Mix in two lightly beaten eggs and one cup of chicken stock. Gradually add more chicken stock as needed. You want the mixture to resemble a stuffing consistency. **Don’t let it get too wet. It needs to have a formable consistency because it will continue to absorb the liquid while it is in your refrigerator setting.
- Season to taste with sea salt and black pepper.
- Refrigerate for two to three hours after thoroughly combining all ingredients to give the mixture time to set.
After the mix has set up, form the mixture into cone-shaped croquettes.
*If you prefer another shape, go for it. Traditionally croquettes were cone-shaped.
If you like using your Instant Pot, this is a delicious Instant Pot Ground Turkey Recipe.
Turkey Croquettes From Leftovers – Vintage Recipe
FAQ
How do you keep croquettes from falling apart?
What is the base of croquettes?
What are croquettes balls made of?
What are meat croquettes made of?