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Prep/Cook Time: 30 minutes + marinate time
Servings: 25
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Ingredients
2 cups finely chopped, cooked PERDUE® turkey meat
1 tablespoon butter
1/2 cup finely chopped fresh mushrooms (preferably cremini or shiitake)
2 tablespoons minced scallions
3/4 cup all-purpose flour, divided
3/4 cup chicken broth
1/2 cup whipping cream
2 teaspoons lemon juice
1/8 teaspoon ground nutmeg
Salt and ground pepper
1 egg, beaten
1/2 cup seasoned bread crumbs
Vegetable oil for deep frying
Instructions
- In large skillet over medium heat, melt 1 tablespoon butter. Add mushrooms and scallions; sauté 5 minutes or until tender. Stir in turkey. Remove from heat and set aside.
- In medium saucepan over medium heat, combine remaining butter and 3 tablespoons flour. Cook 2 to 3 minutes until blended, stirring constantly and being careful not to brown.
- Gradually add broth; cook until smooth and thickened, stirring constantly. Stir in cream and lemon juice. Season with nutmeg, salt and pepper to taste.
- Add turkey mixture to cream sauce until combined; spread on large plate. Refrigerate 1 hour or until well chilled.
- With measuring tablespoon, scoop out mixture; dip in remaining flour, egg and bread crumbs, coating all sides. Shape into small pyramids.
- In large saucepan or deep fryer over medium high heat, heat 2 to 3 inches oil to 375°F on deep-fat thermometer.
- Fry croquettes, a few at a time, 30 seconds or until golden brown. (Be careful not to crowd.) Drain on paper towels. Serve warm.
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 Nutrition Facts
Servings Per Recipe 25 Amount Per Serving (* % of Daily Value) Calories 81 (4%)
Total Fat 5.9g (9%)
Saturated Fat 1.2g (6%)
Trans Fat 0g
Cholesterol 13mg (4%)
Sodium 57mg (2%)
Total Carbohydrate 4g (1%)
Fiber 0g
Sugars 0g
Protein 3g
* Percent of Daily Values are based on a 2,000 calorie diet.
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