Ingredients Jump to Instructions ↓

  1. 1 clove garlic, cracked from skin

  2. 1/2 small onion

  3. 1 rib celery , chopped

  4. 1/4 small red bell pepper, chopped

  5. 1 cup cooked, chopped turkey meat, white and dark

  6. 1 cup leftover mashed potatoes

  7. 1 egg Salt and pepper

  8. 2 teaspoons poultry seasoning Few sprigs parsley, leaves only

  9. 1 cup Italian bread crumbs

  10. 3 tablespoons butter

  11. 4 tablespoons extra-virgin olive oil

  12. 12 cremini mushrooms, thinly sliced

  13. 3 to 4 sprigs fresh rosemary, finely chopped

  14. 2 tablespoons all-purpose flour

  15. 3 cups chicken stock

  16. 1/2 cup grated Romano , a couple of handfuls

Instructions Jump to Ingredients ↑

  1. Place the garlic , onion, celery and red bell pepper in food processor and pulse to fine chop. Add turkey, potatoes , egg, salt, pepper, poultry seasoning, and parsley leaves then pulse to process and combine the mixture. Remove bowl from base and blade from the bowl. In a medium mixing bowl combine the turkey mixture with 3/4 cup bread crumbs. Heat a small skillet over medium heat with 2 tablespoons butter and 1 tablespoon oil. When butter melts add the mushrooms and cook until dark and tender, 5 to 6 minutes. Season the mushrooms with salt and pepper and add rosemary to the pan. Sprinkle the flour over the mushrooms and cook a minute. Whisk in the stock, bring to a bubble and thicken, 5 minutes, over medium-low heat. Preheat a nonstick skillet with 3 tablespoons extra-virgin olive oil over medium heat. Use a conical or round ice cream scoop to form 8 croquettes. Combine cheese and remaining 1/4 cup of bread crumbs on a plate. Coat the croquettes in cheese and bread crumbs and saute in hot oil until deeply golden all over, 5 to 6 minutes for each batch. Remove and drain on paper towels. Serve the croquettes with rosemary gravy poured down over them.


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