Turkey or Chicken Croquettes with Spinach Mashers and Pan Gravy

Name: Turkey or Chicken Croquettes with Spinach Mashers and Pan Gravy
Yield: 4 servings
Ingredients: 3 large starchy potatoes, peeled and cubed; Coarse salt; 1 package (about 1 1/3 pounds) ground turkey breast or ground chicken; 2 celery ribs and their greens, finely chopped; 1 small yellow onion, finely chopped; 2 teaspoons poultry seasoning (eyeball it in the palm of your hand); 3 tablespoons chopped fresh thyme (from 5 to 6 sprigs); 3 tablespoons chopped fresh flat-leaf parsley (a handful); Coarse black pepper; 1 egg yolk; 2 cups plain bread crumbs; 1/4 cup vegetable oil (eyeball it); 4 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 1/2 cups chicken stock or broth; 1/2 cup cream or half-and-half; 1 pound triple-washed baby spinach leaves; Prepared whole-berry cranberry sauce, to pass at the table

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

3 large starchy potatoes, peeled and cubed

Coarse salt

1 package (about 1 1/3 pounds) ground turkey breast or ground chicken

2 celery ribs and their greens, finely chopped

1 small yellow onion, finely chopped

2 teaspoons poultry seasoning (eyeball it in the palm of your hand)

3 tablespoons chopped fresh thyme (from 5 to 6 sprigs)

3 tablespoons chopped fresh flat-leaf parsley (a handful)

Coarse black pepper

1 egg yolk

2 cups plain bread crumbs

1/4 cup vegetable oil (eyeball it)

4 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 1/2 cups chicken stock or broth

1/2 cup cream or half-and-half

1 pound triple-washed baby spinach leaves

Prepared whole-berry cranberry sauce, to pass at the table

Preparation

Step 1
Place the potatoes in a pot and cover with cold water. Put a lid on the pot and bring the water to a boil. Salt the water and cook the potatoes until tender, about 15 minutes.
Step 2
While the potatoes cook, make the croquettes. Place the turkey or chicken in a bowl. Add the celery, onions, poultry seasoning, thyme, parsley, salt, pepper, and egg yolk. Combine and form 8 patties. Coat both sides of the patties in the bread crumbs. Heat the vegetable oil in a large nonstick skillet over medium to medium-high heat. Cook the patties for 5 minutes on each side. Remove the croquettes to a plate and cover loosely with foil to keep warm. Reduce the heat under the skillet. Add 2 tablespoons of the butter to the skillet and melt, then whisk in the flour. Cook the roux for a minute or two. Whisk in 2 cups of the chicken stock and bring to a bubble. Thicken for a minute or so and turn off the heat. Season the sauce with a little salt and pepper.
Step 3
Drain the cooked potatoes and return to the hot pot. Add the remaining 2 tablespoons of butter, the remaining 1/2 cup of chicken stock, and the cream. Mash and season the potatoes with salt and pepper. Fold in the spinach leaves until they all wilt into the potatoes.
Step 4
To serve, pile the spinach mashers on plates and top each portion with 2 croquettes and a spoonful of gravy. Pass the cranberry sauce at the table.

Rachael Ray 365: No Repeats

TagsFritter Potato Root Vegetable Vegetable Ground Turkey Turkey Poultry Spinach Leafy Greens Main Dinner Nut Free Weeknight Meals Fry Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes