Lespinasse Turkey Croquettes
Rather than making the traditional turkey sandwich the day after, Chef Delouvrier
suggests shredding leftover turkey meat and making 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.
Posted by LladyRusty at Recipe Goldmine 2/14/2002 1:03 pm.
Source: starchefs.com - by Executive Chef Christian Delouvrier, Lespinasse, New