How to Make Turkey Croukettes
- THICK WHITE SAUCE 1/4 cup butter 1/4 cup flour 1 cup milk.Melt butter over med-heat add flour stirring all into butter then add milk stirring till thickens well. Like a pudding thick if not more. Pour over your chopped meat stirring & cool completely in frig, few hrs. Then bring out shaping into very large eggshapes on wax paper (PICT SHOWS) then place in refrig again to cool-cold again a hr or two.....Roll in breadcrumbs then dip in beaten eggs then again in breadcrumbs. Total of 3-steps. breadcrumb-beaten eggs-breadcrumbs.....Place back on cookie sheets & enjoy. Place them delicately in freezer bags to freeze or skillet fry. The reason I posted 5-hrs showing on this receipe is the longer you let your mixture cool nicely the easier it is to shape them. Allowing yourself to have the time of cool & shaping & then your 3-step of breadcrumbs eggs breadcrumbs......You can make them of size you want, I prefer jumbo egg shape if not alittle larger. You can DROP your meat mixture on waxpaper with a very large heapin tablespoonful to get your shape going or work with your hands-can get messy thow.
- (prep time) just take the time threw out the day of first chilling in the bowl, then doing your shape of making back on a cookie sheet of chilling again, then take out & roll-handle of your breadcrumbs putting on them, then dipping in your beaten eggs, & roll-handle again in bread crumbs....Your all done of gently putting in freezerbags or frying to a nice golden brown of turning-flipping easily so they don,t break on you while frying. SO SO GOOD......
- A SINGLE of this receipe should give you about 6-8 turkey croukettes.