Cordon Croquettes - Rachael Ray

"Another Rachel Ray recipe - this uses ground turkey which I use in a lot of recipes! Serve this with whole berry cranberry sauce or chutney."
photo by kiwidutch photo by kiwidutch
photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by MA HIKER photo by MA HIKER
Ready In:




  • In a medium bowl, combine the turkey, celery, thyme and paprika.
  • In a small bowl, combine the ground bread and milk and then squeeze the crumbs as you transfer them to the meat mixture.
  • Mix in the egg, parmigiano-reggiano and parsley and season with salt and pepper.
  • Spread a foot-long piece of wax paper on a work surface. Using a rubber spatula, spread half the meat mixture on the wax paper to form an 8-inch-square. Top with the ham and swiss cheese, then the remaining meat mixture, forming the same square shape.
  • Seal the edges to enclose.
  • Cut into 4 square patties and coat each in the bread crumbs.
  • In a large skillet, heat 1 inch olive oil over medium-high heat. Add the patties and fry turning once, until browned, about 10 minutes.
  • Drain on paper towels and sprinkle with salt.

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  1. kiwidutch
    We liked this.. but I'm giving it 3 stars becuase I found it a difficult recipe to work with (maybe that's just me?) I didn't have enough parsley to hand so skipped that and had only brown bread, which I used, but for the rest I followed this completely. I found the mixture really sticky and hard to handle and I had great difficulties in getting it off the waxed paper... it was so sticky It was impossible to make into squares, mine was oval-ish. I had doubts becuase there were two open cut edges after cutting into 4... and sure enough, when I put it into the pan the cheese leaked out frantically everywhere, so I pinched all the sides together as best I could for the rest before frying them. DH liked these better than I did.. but that is ONLY personal preference because these were completely and perfectly edible and DH went back for seconds. Please see my rating system: I'm giving this 3 stars simply becuase I found it messy to make... the taste is fine. I hope that someone better than me can give this a go and leave hints and tips about how they could do it better so that I might learn more. Thanks!


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