TURKEY CROQUETTES
Steps:
- Shread turkey breast by peeling along fibers to create a stringy consistency. In a heavy pan over medium heat add the flour and butter and stir continuously until you have a roux that is tan to light brown in color...about 10 minutes. Add milk and turkey broth and continue to cook stirring with a wire whisk to remove any clumps of flour. Add thyme, sage, garlic and mushrooms and cook for 5 minutes over medium heat. When the mixture is smooth, add one cup of the swiss cheese to the mixture and continue to stir until it is all melted. Add turkey and remove from heat. Pour mixture into a mixing bowl and incorporate bread crumbs. Add salt and pepper to taste. Refrigerate mixture for at least 3 hours or until it has a firm, workable consistency. In another pan fry the bacon until crisp. Crumble the slices of bacon and set aside. In a heavy pan, heat about 3/4 inch deep of shortening to 300 degrees To the turkey/breadcrumb mixture add the remaining swiss cheese, peppers, onions, and bacon. Mix with hands until fully incorporated. Form in to 1 1/4 inch thick hamburger sized croquettes. Dip each croquette in egg and bread with panko. Ensure that the croquette is fully covered with the panko by holding it in your hand and gently pressing the panko into the croquette. Fry in shortening until golden brown on both sides.
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