Turkey Croquettes with Mixed Greens and Cranberry Vinaigrette
(or substitute any roast turkey or rotisserie chicken)
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup finely chopped fresh flat-leaf parsley
2 tsp. finely chopped fresh rosemary
1 tsp. finely chopped fresh thyme
1/2 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
12 oz. russet potatoes (2 small potatoes)
2-1/2 oz. (5 Tbs.) unsalted butter
6 Tbs. minced shallot
1 Tbs. all-purpose flour
1 cup whole milk
1 large egg
1 cup plain dry breadcrumbs
3 Tbs. olive oil
For the salad
1 medium shallot, minced
1/4 cup dried cranberries
3 Tbs. balsamic vinegar
1 tsp. fresh lemon juice
Kosher salt and freshly ground black pepper
6 Tbs. extra-virgin olive oil
5 oz. mixed greens (about 5 cups)
Make the croquettesIn a large bowl mix the turkey, cheese, parsley, rosemary, thyme, and lemon zest until combined. Season to taste with salt and pepper.
Peel the potatoes and cut into 1-inch pieces. Put in a small saucepan, cover with cold water by at least 1 inch, and add a big pinch of salt. Bring to a boil over high heat. Reduce the heat and simmer until tender, about 12 minutes. Drain and return to the pot. Put back over medium heat and dry the potatoes, shaking the pan until they’re floury-looking. Pass the potatoes through a ricer or food mill into the bowl with the turkey (or mash well and add to the turkey mixture).
Melt 1 Tbs. of the butter in a small saucepan over medium heat. Add the shallot and cook until translucent, about 2 minutes. Add the flour and cook, stirring, for about 1 minute. Whisk in the milk and bring to a simmer, stirring constantly. Reduce the heat to low and simmer gently for 5 minutes.
With a spatula, scrape the sauce into the turkey mixture and stir to combine well. Season to taste with salt and pepper. Divide and shape the mixture into twelve 2-1/2-inch-wide patties.
Beat the egg and 2 Tbs. water in a shallow bowl. Spread the breadcrumbs on a plate. Dip each croquette into the egg, let any excess drip off, and then coat with breadcrumbs.
Make the salad dressingPut the shallot in a small bowl with the dried cranberries, vinegar, lemon juice, and salt and pepper to taste. Stir to combine and let sit for about 5 minutes to let the cranberries soften. Gradually whisk in the oil until emulsified.
Cook the croquettesMelt 2 Tbs. butter with 2 Tbs. oil in a 12-inch skillet over medium heat. When the butter stops sizzling, add half the croquettes. Fry until golden brown, about 4 minutes, then turn carefully (the croquettes are delicate) and brown the other side, about 4 minutes more. Transfer to a plate. Add the remaining 2 Tbs. butter and 1 Tbs. oil to the skillet and fry the rest of the croquettes.
Toss the greens in a large bowl with the cranberry vinaigrette and salt and pepper to taste. Serve alongside the croquettes.
photo: Scott Phillips
From Fine Cooking web only
October 12, 2010
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