I’ll tell you straight up with this recipe: It’s a pain in the ass. And it’s worth it. But it’s a pain. If you’re pretty confident in the kitchen, then I think you can handle it, but you’ll probably want to drink wine while making it if you get annoyed by a lot of steps or are easily panicked. And if you’re drinking lots of wine when making this (like I am sometimes guilty of) then you should probably have someone else do the frying, as long as it’s not your senile grandma.
These are terrific. It’s an old school recipe from The Joy of Cooking, and it’s sort of like eating deep fried creamy comfort. Or a deep fried pot pie. I make this every Thanksgiving or Christmas with leftover turkey, but I’ve also made it with rotisserie chicken. Not for the faint of heart, but whoever you feed this to will probably fall a little bit in love with your ability to comfort. Fair warning: they may want to suckle you afterward. Depending on who wants to suckle and just exactly WHAT they want to suckle, will determine if this is a good thing or not.
And now…The Recipe From HELL. (But a delicious HELL.)
You will need to make this recipe in steps:
- Prepare the turkey
- Prep the binding sauce
- Mix turkey and sauce
- Shape your balls
- Veloute Sauce (prepared separately)
- 2½ cups chopped, skinless cooked turkey or chicken
- ¼ cup chopped parsley
- ½ teaspoon dried thyme
- ⅛ teaspoon nutmeg
- salt and pepper to taste
- 1½ cups panko bread crumbs
- ½ cup flour
- 2 eggs
- Pulse poultry in a food processor a few times until nice and small. Toss with seasonings in a bowl and set aside.
- Prepare Veloute sauce. Recipe to follow. Fold Veloute sauce into turkey mixture.
- Cover with plastic wrap, placing top of plastic wrap directly on mixture to prevent a skin from forming.
- Chill until cold and firm, at least two hours.
- Drop ¼ cup croqutte mixture in flour, roll. Drop into egg. Roll. Drop into panko breadcrumbs. Roll.
- Fry croquettes until golden brown.
For the Veloute Sauce (Binding Sauce)
1 Tablespoon butter
1 cup minced onions (use food processor)
2 tablespoons butter
2 tablespoons flour
1 1/4 cup chicken stock
1. Slowly cook onions in 1 tablespoon butter until nice and golden. Set aside.
2. In separate pan, melt butter and stir in flour and cook for 5-6 minutes on low heat, until it starts to get golden and you have this rich smell wafting toward you.
3. Add in stock, whisking constantly. Cook over medium-low heat until it is thick enough to coat the back of the spoon. The recipe says this will take about 20 minutes, but I never know how long it takes because I’m too busy being annoyed and waiting for the sauce to thicken. It will thicken though.
4. Once thick, add in your onions and cook one minute.
5. Add into your turkey mixture and chill.
So what does this all look like in pictures? It looks like a nightmare, but here are the steps in Technicolor: