Onion Sauce With Turkey, Mashed Potato, Turnip CroquettesFrom Good4U 5 years ago
- 4 tablespoons canola oil ( I added a tad of butter ) Optional shopping list
- 2 cups finely minced leftover turkey breast shopping list
- 1 cup leftover mashed potatoes (can be seasoned whatever you have on hand.) shopping list
- 1 cup leftover mashed rutabaga or turnip shopping list
- 1 tablespoon finely chopped I used flat leaf parsley (your choice) shopping list
- 1/4 teaspoon black pepper shopping list
- A couple of slices of red sweet pepper chopped fine. Optional shopping list
- I added a dash of cumin. Optional shopping list
- COATING shopping list
- 1/2 cup all Coating-purpose flour or potato flour. I used a small bowl full. shopping list
- 1 large egg, lightly beaten with 1 tablespoon cold water shopping list
- 2 cups finely ground fresh bread crumbs. I used a small bowl full. shopping list
- ONION SAUCE shopping list
- 2 tablespoons butter. I might have used more? shopping list
- 6 green onions, with a few inches of green, thinly sliced. Cleaned etc. shopping list
- 1 clove garlic, finely minced. Optional shopping list
- 4 tablespoons flour shopping list
- I half cup chicken broth shopping list
- 1 quarter cup milk. I used more milk and cream I did not measure the flour. shopping list
- 1/2 teaspoon salt, or to taste and cracked pepper shopping list
- 1 teaspoon finely chopped parsley. Optional shopping list
How to make it
- Combine the turkey, mashed potatoes, turnip or rutabaga, parsley, and black pepper etc. I used a food processor, pulsed a few times. A hand blender or a potato masher will do. Cover and refrigerate.
- In a skillet over medium heat, melt butter. Add green onions and cook, stirring, for 1 minute. Add the flour and stir until well blended. Stir in chicken broth and milk. continue cooking, stirring, for 2 minutes. Add salt, pepper to taste. Remove from heat.
- Shape croquette mixture into 1 1/2-inch balls or bigger (a little smaller if you're making appetizers).If you do not find them easy to make into balls add more flour (I used potato flour) and mix well. Roll gently in the flour to coat, then in the egg until coated. Coat with the bread crumbs. Place on a waxed paper or foil-lined cookie sheet. Repeat with remaining turkey mixture and crumbs.
- Heat oil skillet. Fry the croquettes in small batches for about to 2-3 minutes, depending on size, or until golden brown. I used tongs to turn gently. Drain on paper towels.
- Makes about 16 to 18 1 1/2-inch croquettes. Or 10 larger ones maybe 3 to 4 inches.
- Reheat sauce add more milk or if too thick. Serve in a side bowl with other sauces.
- Place on plate for a meal with whatever you are having. It just happened to be oven fries for us.
- Serve with sauce as part of a meal or as appetizers for guests.
- These freeze very well:)
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