Name: Turkey Croquettes
Yield: Makes 6 to 8 servings
Cuisine: American
Ingredients: 2 large egg yolks; Tabasco sauce to taste; 1 large egg beaten with 3 tablespoons water; All-purpose flour for dredging; 1½ cups fine bread crumbs; 3 tablespoons butter; 1 small onion, minced; 3 tablespoons all-purpose flour; Salt and freshly ground black pepper to taste; ¼ teaspoon ground nutmeg; 3 cups coarsely chopped cooked turkey; Vegetable oil for frying; ½ cup whole milk; ½ cup chicken broth; 2 tablespoons dry sherry

Preparation info

Makes
6 to 8
servings

Difficulty
Medium

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

There’s hardly a Southern antebellum cookbook that does not include at least a few croquettes, made with everything from chicken and turkey to ham and seafood to mashed potatoes and boiled grits or rice. Served at breakfast, as a practical midday meal, or even as a side dish for roasts and stews at more formal affairs, the versatile croquette (like the fritter) has been not only the perfect way to use various leftovers but a means for the cook to experiment with all sorts of ingredients and