Turkey and Smoked Cheddar Croquettes with Smoked Tomato Sauce

Serves: 14
Recipe Categories: Turkey
Meal Types: Snacks & Appetizers
Preparation Methods: Deep Fry
Product Types:


Turkey Croquettes
1/2 Pound unsalted butter
1/4 Cup bacon grease
1-1/2 Cups all-purpose flour
1/2 Cup diced yellow onion
8 Cloves fresh garlic, minced
1 Quart half and half cream
1 Teaspoon fresh thyme, chopped
1 Teaspoon crushed red pepper
1/8 Teaspoon freshly grated nutmeg
To Taste salt and freshly ground black pepper
2 Cups good quality smoked Cheddar, grated
1 Cup minced scallions

Deep Frying
2 Cups all purpose flour
To Taste salt and freshly ground black pepper
12 Large eggs, beaten
4 Cups Japanese panko breadcrumbs
As needed Oil for frying

Smoked Tomato Sauce
12 Medium very ripe red tomatoes
2 Small yellow onions
2 Tablespoon tomato paste
2 Lemon juiced
4 Tablespoons extra virgin olive oil
1 Teaspoon crushed red pepper


Turkey Croquettes
1. Melt butter and bacon grease together in large skillet. Cook ground turkey until lightly browned. Whisk in the flour to make a roux. Cook for 3-4 minutes, continually stirring.
2. Stir in onion and garlic. Reduce heat and slowly stir in half and half. Cook until thickened. The mixture should be very thick at this point.
3. Fold in seasonings, cheese and scallions. Cover and let cool in the refrigerator until completely set

Deep Frying
1. After the turkey mixture is set, mix together flour, salt and pepper in a mixing bowl.
2. In a separate bowl, combine beaten eggs, 2 tablespoons cold water and salt and pepper.
3. In a third bowl, combine Japanese breadcrumbs and salt and pepper.
4. Scoop out a small ball of the turkey mixture and roll into desired shape. Dip the ball in the flour mixture, then the egg wash and finally the breadcrumbs.
5. Deep fry at 365 degrees F until the internal temperature reaches 165 degrees F and are lightly golden.

Smoked Tomato Sauce
1. Smoke tomatoes and onion over hickory and mesquite wood.
2. Puree tomatoes and onions in blender with basil, tomato paste and lemon juice.
3. Once pureed, slowly stream in the extra virgin olive oil.
4. Strain through a course strainer and add the crushed red pepper.
5. Season to taste with salt and black pepper and additional lemon juice if needed.

Recipe Source
National Turkey Federation