The Stuff You Need:
3 Cups ground or finely chopped Chicken – or – Turkey*
3/4 Cup prepared Chicken or Turkey Gravy – or – 1/2 Cup Chicken Stock, thickened with Corn Starch**
1 Tablespoon chopped Parsley
1 teaspoon Onion, finely chopped
Salt & Pepper, to taste
Additional Gravy, for serving (optional)
For the breading:
All purpose flour – or – any Gluten Free Flour, for dredging
2 Eggs, beaten
Bread Crumbs, regular or gluten free
Here's How It's Done:
- Mix meat, gravy (or thickened stock), onion, parsley, salt & pepper.
- Divide into 6 equal portions, about 1/2 cup each. Form the meat into croquettes; kind of like a traffic cone.
- Line a sheet tray with wax paper and rest the croquettes there as you shape them.
- Roll the croquettes in flour to lightly coat and rest again on the sheet tray.
- Dip floured croquette into the beaten egg and then roll in bread crumbs.
- After all have been breaded, allow to stand for one hour.***
- Fry in a skillet over medium high heat, not more than 1/2″ of oil, for about 5 minutes. Turn gently but frequently until all sides are a golden brown. Drain on rack or paper towel. Serve immediately; preferably with more gravy.
Notes:
*If you are grinding the meat yourself, don’t use too fine a blade or the texture will be mealy.
**Measure the stock into a small sauce pan and bring to a gentle boil. Whisk 1 teaspoon corn starch into 1 teaspoon water, then add to the stock while continuously stirring. Stock should thicken as you stir. If you want it thicker, add another batch of the cornstarch slurry. If too thick, thin out with more chicken stock. Combine 1/2 to 3/4 of your thickened stock to the meat mixture and allow to cool.
***At this point, the croquettes can be frozen. Stick them in the freezer on the tray and wrap them after they have firmed up, so they won’t loose their breading or stick to each other.
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