Name: Chicken or Turkey Croquettes
Yield: Yield: 6 to 8 Servings.
Cuisine: United States
Ingredients: ¼ teaspoon freshly grated nutmeg; 3 drops Tabasco sauce; Salt to taste, if desired; 3 egg yolks; Freshly ground pepper to taste; Flour for dredging; 1 egg, lightly beaten; 1½ cups Chicken Stock; 3 tablespoons flour; 3 tablespoons finely minced onion; 2 tablespoons butter; Peanut vegetable, or corn oil for deep-frying; Mushroom Sauce; 3½ cups coarsely chopped cooked chicken or turkey meat, including skin; 3 tablespoons water; 1½ cups fine fresh bread crumbs

Preparation info

Yield:
6 to 8
Servings.

Difficulty
Medium

Appears in

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.