ChefUptothePlate

Food, Nutrition and Cooking


1 Comment

Croquettes Anyone?

My husband took one bite and said “that’s it” making this recipe blog-worthy. These croquettes are crunchy on the outside and creamy on the inside. Frying at a high temperature for just a few minutes seals the croquettes and allows just a minimal amount of oil into the crust.

Turkey Croquettes

Serves 6-8

4 T butter or canola oil
1/2 cup flour
1 cup almond milk (unsweetened and unflavored)
1 cup chicken broth
2 t lemon juice
2 T chopped parsley
1/2 t celery salt or plain salt
1 T sriracha
dash paprika, nutmeg and black pepper
4 cups finely chopped cooked turkey
1/2 onion finely chopped
1 1/2 cups bread crumbs (panko works well but you can use whatever you have on hand)
2 eggs mixed with 1/4 cup water (or 1/2 cup egg beaters mixed with 1/4 cup water)
all purpose flour for dredging (about 1/2-3/4 cup)
canola oil for frying (about 2-4 cups)

In a saucepan melt butter (or heat oil), then add flour and cook a minute or 2. Add milk and broth and stir as sauce thickens and bubbles. Add lemon juice, parsley, salt, sriracha, nutmeg, pepper and paprika. Remove from heat.
Combine chopped turkey, onion and salt in a large bowl. Refrigerate about 1 hour to chill mixture thoroughly.
Heat about 2 inches of neutral oil (I recommend canola) in a deep fat fryer or deep pot until very hot.
Divide turkey mixture into 10-12 balls. Roll each ball into bread crumbs, shape into cone shape and dip into egg mixture, then flour, then bread crumbs again.
Use basket or slotted spoon to carefully submerge the croquettes into the oil. Fry the cones 3-5 minutes, remove carefully from hot oil, drain and serve.


Leave a comment

Word- BIRD

…Thanksgiving. I hope that all enjoying my blog have many things to be thankful for. Add this recipe to your list!

Wild Rice Stuffing 

Makes enough for a 12 lb turkey. Recipe can be multiplied as many times as you like, I usually quadruple it on Thanksgiving regardless of the sizeof the bird. It is equally wonderful leftover. Note the soaking of the wild rice takes about an hour so plan ahead. This recipe is a bit time consuming but is truly well worth it. 

1 cup wild rice

poultry giblets, cooked and chopped (broth saved)

1/2 cup giblet broth

1/4 cup finely chopped onion

1 cup finely chopped celery

1/2 cup finely chopped mushrooms

1/4 cup lowfat, low salt chicken broth (or 1/8 cup butter, 1/8 cup broth)

4 cups toasted bread cubes (can be done a day or 2 ahead and kept in an airtight container)

1 teaspoon salt

1/2 teaspoon sage

1/4 teaspoon freshly ground black pepper

1 egg (or 1/4 cup egg substitute), lightly beaten

Spread the wild rice in a large flat baking pan. Pour boiling water over the rice, cover tightly with foil and let stand 20 minutes. Drain rice and repeat the soaking with fresh boiling water 3 more times. The grains of rice should split open. After final draining combine rice with giblets and broth.

Saute onion, celery and mushrooms in chicken broth (or broth and butter) until tender. NOTE: You can cook the veggies a day or two ahead of time. Keep prepared veggies refrigerated until ready to use. 

Combine cooled rice, veggies, bread cubes and seasonings. Add egg just before stuffing. Roast stuffed turkey 20 minutes per pound + 1/2- 1 hour more (depending on size of the turkey) to be sure the bird is thoroughly cooked and the stuffing inside the turkey is as well. Roasting the turkey legs side up will keep the breast meat juicier. CAREFULLY flip the turkey to breast side up about 1/2 a hour before it’s done to brown the breast. 

Stuffing can also be baked in a baking pan separately from the turkey. Baste with chicken broth before baking.  Bake about 35- 40 minutes at 350 degrees F.