Ingredients:
- Sauce
- 3 tablespoons butter
- 5 tablespoons flour, sifted
- 1 cup milk
- 1/4 teaspoon celery salt
- 1/4 teaspoon lemon juice
- 1/4 teaspoon Worcestershire sauce
- 1 teaspoon grated onion
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- .
- 2 cups turkey, diced (may use chicken, ham or fish)
- 1 cup croquette sauce
- salt and pepper to taste
- 3/4 cup bread crumbs
- 1 egg, beaten
Preparation:
Sauce: In saucepan over medium-low heat, melt butter; add flour. Blend thoroughly, until smooth and bubbly; add milk, celery salt, lemon juice and Worcestershire sauce, grated onion, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook until thickened, stirring constantly. Makes 2 1/2 cups sauce.
Combine diced turkey with 1 cup of the sauce, salt and pepper. Shape into balls. Dip in crumbs, then in egg, then again in crumbs. Fry in deep fat at about 360° to 370°. If remaining sauce is too thick, thin with a little milk and heat through. Pour remaining sauce over the finished croquettes; serve hot. Chopped pimientos, finely chopped green pepper, or chopped mushrooms may be added to the croquettes.
Serves 4 to 6.
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Leftover Turkey Recipes
Chicken Recipe Index
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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