Turkey or Chicken Croquettes Recipe

Turkey Croquettes Recipe / Chicken Croquettes Recipe

Turkey or chicken croquettes are an excellent way to use up leftover meat. The dish is easy to make, and is a popular after-Thanksgiving meal.

In reference to the day after Thanksgiving, the term “Black Friday” is thought to have originated with the Philadelphia Police Department in the late 1950s—as an epithet for the wearisome day that brought unyielding traffic jams and relentless storefront mobs. But the term grew in popularity and after some positive spinning by the retail community, which traditionally operates “in the red” for most of the year, it became an appellation for the glorious day when many retailers begin to operate “in the black.” Domestically it’s also a day that is celebrated for its leftovers, and there are few better turkey/chicken leftover recipes than this, from Deck and Gini’s middle daughter, Judi.

Turkey / Chicken Croquette Ingredients

4 cups cooked chicken or turkey, cut into small pieces

1 teaspoon salt

½ teaspoon celery salt

Cayenne pepper (dash)

Chives, chopped (dash)

Onion powder (dash)

2 teaspoons parsley

2 teaspoons lemon juice

6 tablespoons butter

6 tablespoons all-purpose flour

1½ cup chicken stock or broth

½ cup heavy cream

2 eggs

2 to 3 cups bread crumbs

Vegetable oil or lard

How to Make Turkey / Chicken Croquettes

In a large bowl combine the first eight ingredients and set aside. On low heat, melt the butter, then add the flour, and stir until smooth. Slowly add chicken stock and heavy cream, gently stirring until thickened. Combine the sauce mixture with the chicken (or turkey), and the spices, mix well. Refrigerate overnight. Using a large soupspoon, scoop 2 to 3 heaping tablespoons of the mixture and mold with your hands into an egg shape. Whisk the eggs. Dip the croquettes into whisked eggs and then the breadcrumbs, covering evenly. Deep fry in fryolator or pan-fry (oil should fill pan three-quarters full) in vegetable oil or lard over medium heat until crispy. Serve with white sauce (see recipe below). Makes 12 croquettes.

Recipe Notes: Try using a combination of half panko and half white bread crumbs. If you have leftover stuffing, add it to the mixture.

White Sauce

½ cup butter

½ cup all-purpose flour

2 cups milk or cream

2 cups chicken stock or broth

Melt the butter in a heavy-bottomed saucepan, gradually add flour and stir until well combined. Pour in milk and stock gradually while continuing to stir until thickened. Serve over croquettes.

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