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Turkey Croquettes

This recipe is a combination of recipes from friends and family.


  • 3 slices bread (white or wheat)
  • 1/4 cup milk
  • 2 1/2 cups coarsely chopped turkey
  • 1 cup coarsely chopped onions
  • 2 eggs
  • 1 tsp. thyme
  • dash Worcestershire sauce
  • 1 1/2 tsp. curry powder
  • Ad

  • salt and pepper to taste
  • 2 cups seasoned bread crumbs
  • 3 Tbsp. fresh chopped parsley
  • 2 Tbsp. paprika
  • 3 Tbsp. melted butter/margarine
  • 1-2 eggs (for second coating if desired)

For Frying:

  • 1 cup vegetable oil
  • 3 Tbsp butter/margarine


Cut crusts off bread and reserve for another use. Soak bread in milk for 10 minutes. Squeeze dry and shred. In a separate bowl, combine 1 1/2 cups chicken or turkey, bread, onions, eggs, thyme, curry, Worcestershire sauce, salt and pepper. Toss well. Place mixture in a food processor with the steel blade. Using pulse action, process until mixture is well blended but not pureed. Fold in remaining cup of chicken or turkey. Cover and chill for 1 hour.

Combine bread crumbs, parsley, paprika and melted butter in a pie plate. Stir well with a fork. Shape chilled turkey mixture rolls. Coat in bread crumb mixture and return, covered, to refrigerator for 1/2 hour (or one hour if not adding additional coating).


Coat in beaten eggs and cover in crumb mixture once again. I found using my hands to coat instead of rolling them out works a lot better. Place 1/2 cup oil and 3 Tbsp butter in skillet over medium heat. Cook croquettes, 3 at a time, 3-4 minutes, and roll. Cook all sides 3-4 minutes. They should be golden. You can freeze the extras, and reheat in an oven/toaster oven.

Serves: 4 - 6

By Connie from Cotter, AR

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