by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand2 cups turkey leftovers, meat only, skin removed Ask a question about this ingredient
1 1/2 ounce chourizo Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
2 tablespoons all purpose flour Ask a question about this ingredient
1/2 cup Turkey juices (if you don't have enough complete with milk) Ask a question about this ingredient
2 egg yolks Ask a question about this ingredient
2 medium shallots chopped finely Ask a question about this ingredient
1 clove of garlic, green part removed and crushed Ask a question about this ingredient
1 1/2 tablespoon chopped parsley Ask a question about this ingredient
nutmeg Ask a question about this ingredient
salt Ask a question about this ingredient
pepper Ask a question about this ingredient
2 teaspoons freshly squeezed lemon juice Ask a question about this ingredient
1 whole egg beaten for coating Ask a question about this ingredient
3/4 cups breadcrumbs for coating Ask a question about this ingredient
2 tablespoons vegetable oil for oiling your hands to make croquettes Ask a question about this ingredient
3 cups canola oil for frying Ask a question about this ingredient
Sieve the turkey sauce/juices and measure 1/2 cup. If you don't have enough, complete with milk.
Ask a question about this stepFor the Bechamel: In a pan over medium heat melt the butter, add the shallots and crushed garlic. Cook stiring until the shallots are translucent. Add the flour and whisk vogorously. Pour in about 2/3 of the cup of turkey sauce/juices and whisk over medium heat until the bechamel thickens. Cook for 10 minutes so the flour is cooked. You need thick bechamel so add the remainder juices as you cook and as needed. Remove from the heat and add the 2 egg yolks, whisk them in vigorously. Season with salt, freshly ground pepper and nutmeg. Cover the sauce with plastic film directly on top of the sauce, set aside and let cool completely.
Ask a question about this stepWhen cold add the minced parsley and the lemon juice.
Ask a question about this stepIn a food processor, mince the turkey meat and the chourizo, previously cut in small pieces. Transfer to a big bowl, add the bechamel and mix very well. Taste for seasoning and adjust if necessary. Cover with plastic film and chill for 2 hours.
Ask a question about this stepBeat the egg and put in a bowl. Put the breadcrumbs in a small tray. Put the vegetable oil in a bowl. Prepare a lined baking sheet with parchment paper.
Ask a question about this stepSlightly oil the palm of your hands with some vegetable oil, take a small quantity of meat mixture and roll it between the palms of your hands and form a small cilinder about the size of your thumb. Flatten the tops. Coat it in the beaten egg and then cover in breadcrumbs pressing well so they attach to the whole croquette including the tops. Put on the tray lined with parchment paper. Finish all the meat mixture in the same way. Chill until time to cook.
Ask a question about this stepAt this point you can freeze the meat croquettes in trays and when they are frozen transfer them to a plastic bag and keep in the freezer for up to 2 months.
Ask a question about this stepHeat up the canola oil and fry the croquettes letting them brown on one side before turning. Remove and put on kitchen paper towel to absorb oil. Serve hot or cold. If serving for dinner, they go really well with mashed potatoes or rice and a salad.
Ask a question about this step
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