Lespinasse Turkey Croquettes
- 5 cups leftover turkey meat, shredded
- 3 eggs
- 2 tablespoons creme fraiche
- 4 shallots, peeled and chopped
- 2 1/2 tablespoons fresh parsley, chopped
- 1 1/2 cups flour
- 4 eggs, beaten
- 1 1/2 cups white or wheat bread crumbs
- 1 1/2 cups grapeseed or vegetable oil
- Salt and freshly ground black pepper to taste
- In a large mixing bowl add the turkey meat, eggs, creme fraiche, shallots and
parsley and mix until well combined. Refrigerate for 1 to 2 hours or until firm.
- To make the croquettes, make quenelles using two tablespoons or roll the turkey
mixture into small balls (about the size of a golf ball) and refrigerate on a sheet
pan lined with parchment paper for 1 to 2 hours or until firm.
- Just before the croquettes are ready, prepare a bowl filled with the flour, a
bowl with the beaten eggs, and a bowl with the bread crumbs. When the croquettes
are ready, first cover them with flour, then dip them in the egg wash, and then
cover them with the bread crumbs. Reserve.
- In the meantime, in a sauté pan over medium heat bring the grapeseed oil to approximately
350 degrees F.
- Gently place the croquettes into the oil and cook until golden brown
on all sides.
- Drain the croquettes on paper towels and reserve on a sheet pan lined
with paper towels in a warm oven.
Tip: Rather than making the traditional turkey sandwich the day after, Chef Delouvrier
suggests shredding leftover turkey meat and making turkey croquettes.
Posted by LladyRusty at Recipe Goldmine 2/14/2002 1:03 pm.
Source: starchefs.com - by Executive Chef Christian Delouvrier, Lespinasse, New
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