Description
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.
Ingredients
- Ground Turkey
- Beans
- Balsamic Vinegar
- Worcestershire Sauce
- Salt
- Pepper
- Onion
- Garlic Clove
- Parsley
- Sage
- Buttermilk
- Egg
- Flour
- Olive Oil
- Button Mushroom
- Garlic Cloves
- Half-and-half Cream
- Rice
Instructions
- For croquettes: in a large bowl, add all of croquette ingredients and combine to distribute ingredients thoroughly
- Refrigerate for 30 minutes before using
- Heat 2 tblsps olive oil in a large non-stick skillet over medium heat
- Using a tablespoon, 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
- 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 to medium-high and add the sliced mushrooms
- 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 saut 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