Chicken or Turkey Croquettes

Preparation info

  • Difficulty


  • Yield:

    6 to 8


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

There were very few leftovers in my home during my early youth. The servants all had “toting” privileges, which they took advantage of to feed themselves, their children, and animals. If there were leftovers, however, from chicken or turkey, the meat was almost invariably turned into croquettes. The recommendation to serve mushroom sauce with these croquettes is my own idea. We did not have access to fresh mushrooms during my childhood.


  • 2 tablespoons butter
  • 3 tablespoons finely minced onion
  • 3 tablespoons flour
  • cups Chicken Stock
  • cups coarsely chopped cooked chicken or turkey meat, including skin
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ¼ teaspoon freshly grated nutmeg
  • 3 drops Tabasco sauce
  • 3 egg yolks
  • Flour for dredging
  • 1 egg, lightly beaten
  • 3 tablespoons water
  • cups fine fresh bread crumbs
  • Peanut vegetable, or corn oil for deep-frying
  • Mushroom Sauce


  • Melt the butter in a saucepan and add the onion, stirring to wilt. Sprinkle with flour and stir with a wire whisk until blended. Add the stock, stirring rapidly with the whisk. Stir in the chicken. Add salt and pepper to taste, nutmeg, and Tabasco. Remove the sauce from the heat and add the yolks, stirring vigorously with the whisk. Cook briefly, stirring, and remove from the heat.
  • Spoon the mixture into a dish (one measuring 8 × 8 × 2 inches is convenient) and smooth it over. Cover with a piece of buttered wax paper and refrigerate, preferably overnight.
  • Remove the paper and, using the fingers, divide the mixture into 12 to 14 portions. Shape into balls and roll lightly in flour. The portions may be shaped finally into balls or cylinders. Combine the egg and water. When the balls or cylinders are smooth on the surface and neatly coated with flour, dredge in the egg-water mixture, then in the bread crumbs. Arrange on a rack and chill until ready to cook.
  • Heat the oil. When it is hot, add the balls or cylinders, a few at a time. Cook 2 or 3 minutes, until golden and cooked through.
  • Serve hot with mushroom sauce.