Recipe by evelyn/athens
Succulent ground turkey croquettes, spiced just right, and served up with a creamy mushroom sauce. This is real comfort food and I know you'll enjoy it! Developed for the RSC 2004 contest.
Top Review by netwezy
This was just not what we had hoped. It sounded interesting, and I followed the directions to the letter. The croquettes did not have a good texture.. mushy and did not fry crisp. The Mushroom sauce was bland.
- 1 lb ground turkey or 1 lb ground chicken
- 1 cup beans, puree (this could be made from any canned bean to suit your taste, refried beans work well)
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1⁄3 teaspoon pepper
- 1 medium onion, minced fine
- 1 garlic clove, minced fine
- 1⁄2 cup parsley, minced
- 1⁄4 cup sage, minced (or 1 tsp dried, crumbled)
- 1⁄2 cup buttermilk
- 1 egg
- 2⁄3 cup flour
- 2 tablespoons olive oil
- 1 lb button mushroom, thinly sliced
- 2 garlic cloves, minced
- 12 ounces half-and-half cream
- 1⁄4 cup parsley, minced
- buttered rice or noodles
Directions See How It's Made
- For croquettes: In a large bowl, add all of croquette ingredients and combine to distribute ingredients thoroughly; refrigerate for 30 minutes (or longer) before using.
- Heat 2 tblsps olive oil in a large non-stick skillet over medium heat.
- Using a tablespoon (dipped in water), scoop out rounded spoonfuls of the croquette mixture and, using another spoon, push the mixture into the hot skillet; continue until you have filled the skillet with turkey croquettes; fry croquettes 5-6 minutes per side, until dark golden-brown; you may need to reduce heat slightly; remove as they are done to a glass baking dish; you will need to fry up in about 2 batches (maybe just into a third, depending on how big your skillet is); keep croquettes warm in a preheated oven while you make up the sauce.
- For creamy-mushroom sauce: Increase heat under skillet used for cooking croquettes (do not clean it out in any way!) to medium-high and add the sliced mushrooms (do no add any more fat); allow the mushrooms to release some of their liquid and stir up tasty browned bits that are left in the pan from cooking the croquettes; add garlic and sauté mushrooms, stirring occasionally, until all the liquid they have let off has evaporated, about 9-10 minutes; add cream and cook until cream has thickened, about 10 minutes; pour sauce over turkey croquettes, sprinkle with minced fresh parsley and serve with hot buttered rice or noodles; this will make just enough sauce to coat croquettes; if you like loads of sauce, use more mushrooms and cream.