Turkey Croquettes With Cream Sauce

This is basically my dad's recipe, which I quantified with exact measurements, and the addition of a few seasonings that I like. It's a great way to use up turkey leftovers in a more sophisticated dish. I mince the turkey meat in my food processor first, then measure out the amount required.

• Ready In: 1 hr 10 mins
• Yields: 12 croquettes

Ingredients

• 3⁄4 cup butter
• 1  cup flour
• 1  cup milk
• 2  cups chicken broth
• 1⁄4 teaspoon ground nutmeg
• 1⁄2 teaspoon ground black pepper
• 1  teaspoon sea salt
• 2  teaspoons lemon juice
• 4  cups turkey, minced
• 2  tablespoons onions, grated
• 1⁄2 teaspoon poultry seasoning
• 1  teaspoon  italian seasoning
• 1⁄4 teaspoon  hot sauce
• 1  egg
• 1  cup  breadcrumbs
• 16  ounces  frozen sweet peas

Directions

1. In large saucepan,melt butter. Whisk in flour; add milk and broth slowly and whisk to avoid lumps. Add nutmeg, black pepper, sea salt, and lemon juice. Thicken this cream sauce over low heat, then remove from heat to cool.
2. In a large bowl, combine the minced turkey with 1 cup of the cooled cream sauce, grated onion, poultry seasoning, italian seasoning, and hot sauce. The mixture should just hold together. Add salt and pepper to taste and chill 15 minutes.
3. While turkey is chilling, add thawed package of peas to the rest of the cream sauce. Cover and simmer on very low heat.
4. Preheat oven to 350 degrees.
5. With wet hands form the individual croquettes. I use a 1/4 cup scoop per croquette. Form a ballish shape; roll lightly in flour, then in beaten egg (with just a little water) and roll in breadcrumbs. Form the shape of a large gumdrop or "haystack" and place on a cookie sheet coated with non-stick spray.
6. Bake croquettes in middle rack of the oven approximately 25 minutes. Serve hot with cream sauce on top (about 2-3 per person) and a dash of paprika.
7. NOTE: Extra peas and cream sauce can be used as an elegant vegetable dish the next day by adding cooked baby carrots and pearl onions.