RECIPE FOR TURKEY CROQUETTES RECIPES

Steps:

• If using left-over chicken or turkey, chop it finely and set aside. Continue with the recipe from Step 3, using stock to make the sauce rather than water, and add the chicken or turkey to the sauce at Step 6.
• If using veal or beef, season with salt and pepper to taste.
• Place a large pan over medium-high heat and melt 2 tablespoons of butter. Add the veal or beef, wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, lemon zest or juice and water. (Use chicken stock if you have chosen to use chicken or turkey.) Bring to a boil, then reduce heat and simmer for 45 minutes to an hour. By this time the meat should be tender (or if using poultry, the stock will be bursting with flavor).
• Strain the stock and reserve, along with the meat. Finely chop or cut the meat into into small pieces.
• Melt the remaining butter in the pan, stir in the flour and keep stirring for a few minutes on low heat. Don't let it brown. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch to thicken the sauce if necessary. Cool slightly and add the 3 egg yolks and mix well (reserve the whites for later).
• Add the veal, beef, chicken or turkey, mix well and season to taste. The mixture should be thick and stiff by this time.
• Set the mixture aside to cool thoroughly. When ready, cut or separate the stiff, thick mixture into rolls about 1.5" thick and about 3" long.
• Spread the crumbs on a clean, dry chopping board. Slightly beat the eggwhites in a deep plate until just incorporated. Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. (Make sure that the second coating of crumbs is even and thick and no meat mix sticks out, otherwise the croquettes may burst when being deep fried).
• Deep fry the croquettes in batches of four or five for about 4 minutes, or until they are golden brown. Drain on absorbent paper.
• Serve hot, with French fries or fresh chunks of bread. The best way to season is to slather with mustard, as the Dutch do!

Steps:

• To poach chicken, place onion, carrots, celery and bay in a pot
• Add chicken, cover with water and bring to a boil
• Season with salt and reduce heat to simmer; poach at gentle, low rolling boil for 1 hour
• Remove chicken and let cool
• Strain stock, simmer 30 minutes more and strain again
• Remove chicken from bones and separate from skin
• Chop chicken meat and add to food processor; pulse to fine-chop
• You should yield about 2 1/2 cups chopped meat
• Cool in refrigerator in a large mixing bowl
• For the croquettes, heat butter in a skillet over medium heat
• Add onions and garlic, and season with salt, pepper, thyme, cayenne pepper, and nutmeg
• Stir 5-6 minutes to soften, add flour and whisk 1 minute
• Whisk in chicken stock then cream
• Add some to a small bowl with the egg yolks to temper then add everything back to the sauce and let thicken
• Remove from heat and stir in about 1/2 cup breadcrumbs the sauce should be very thick
• Let cool, then pour room temp sauce over cold chicken
• Combine and chill at least 1 hour more
• Heat a few inches of oil in a Dutch oven or in a countertop fryer to 360F to 365F
• Heat oven to 275°F and place a wire rack in a rimmed baking sheet
• Combine remaining breadcrumbs with Panko, parsley and cheese in a shallow dish
• Beat egg with water in a second shallow dish
• For the gravy, melt butter in a saucepot or skillet over medium to medium-high heat
• Whisk in flour, cook 1-2 minutes, add stock and let thicken
• Season with Worcestershire, salt and pepper
• Ladle some gravy into egg yolk to temper then add back to gravy, adjust seasoning to taste and reduce heat to low
• Use a conical ice cream scoop to form a pyramid shape or use damp hands to roll balls and form 12-15 croquettes
• Turn croquettes in egg wash then gently press breading mixture evenly all over the croquettes
• Fry croquettes 3-4 at a time until deeply golden, turning conical shapes gently as they cook to evenly brown, 5-6 minutes per croquette
• Keep croquettes warm in oven on rack until ready to serve
• Serve croquettes topped with gravy