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Turkey Croquettes with Dill Sauce Recipe

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This recipe for Turkey Croquettes with Dill Sauce, by , is from Our Family, Our Traditions, Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ariel Spengler
Added: Sunday, August 26, 2007


1 tbsp. cooking oil
1 lb. ground raw turkey
3 tbsp. butter
1/4 c. flour
3/4 c. milk
1 tsp. grated onion
2 tbsp. butter
2 tbsp. flour
1 tbsp. prepared mustard
1/2 tsp. salt
1/2 tsp. dried dillweed
Dash ground nutmeg
Dash pepper
1 1/4 c. milk
1 hard-cooked egg, chopped
1/2 c. fine dry bread crumbs
1 beaten egg
2 tbsp. water
Cooking oil for deep fat frying

Heat wok over medium-high heat; add 1 tbsp oil. Cook turkey in hot oil until done, stirring constantly to break meat into fine pieces; drain off fat. In 1 quart sauce pan, melt 3 tbsp. butter; stir in 1/4 c. flour. Add 3/4 c. milk all at once; cook and stir until thickened and bubbly. Cook and stir 1 min. longer. Stir in cooked turkey and grated onion. Cover and chill thoroughly. To prepare dill sauce, in small sauce pan, melt 2 tbsp. butter. Stir in 2 tbs. flour, the mustard, salt, dillweed, nutmeg, and pepper. Sir in 1 1/4 c. milk all at once. Cook and stir till thickened and bubbly; cook and stir 1 min. longer. Stir in the chopped egg; heat through but do not boil. Cover and keep warm while frying croquettes. Divide chilled turkey mixture into 12 equal portion; shape into balls. Roll balls in bread crumbs; shape into cones by rolling with palms of hands. Dip cones into mixture of the beaten egg and water to coat; roll in bread crumbs again. Whip out wok; in wok heat 2 in. of oil to 365, fry 3 or 4 croquettes at a time for 1 1/2 to 2 min., or till heated through, turning once. Drain on paper toweling; keep warm in oven till all are cooked. Serve with the dill sauce.

Number Of Servings:
Number Of Servings:
4 - 6 servings
Personal Notes:
Personal Notes:
Ariel Spengler is the daughter of Tina (Dohse) Spengler.




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