Chef: Chef Aram Mardigian
Meats: cooked turkey
Produce: onion, parsley
Dairy: eggs
Spices: salt, black pepper, cayenne
Sauces/Broths: chicken broth
Other: bread crumbs, flour
Cooking Method: stovetop
Ingredients:
4 cups picked cooked turkey (can be from the carcass or leftover sliced meat)
2 tbsp minced onion
½ cup All Purpose flour
2 cup chicken broth
2 tbsp chopped parsley
½ tsp salt
Pinch black pepper and cayenne
2 ¾ cup fine bread crumbs (season optional)
4 whole eggs
Procedure:
Directions:
1.) In a sauce pot melt the butter and whisk in the flour. Add the chicken broth and bring to a simmer
until the mixture thickens and starts to bubble for a couple of minutes.
2.) Add turkey, onion, parsley, salt and pepper to a food processor and mix together with the “hot
mixture.”
a. You may need to do this in batches depending on the size of your food processor.
3.) Blend ingredients until just barely minced. There is no need to blend until very smooth – a little
texture is good. Use the “pulse” button if you have it.
4.) Transfer the mixture to a large mixing bowl and allow the mixture to cool a bit until you can work
with it with your hands.
5.) In a large mixing bowl, add the eggs and the breadcrumbs and distribute well. With either your
hands or a scoop start to form your croquettes to your desired shape and size. 2-3 oz balls work out
well because you can then flatten them before you cook.
6.) In a large fry pan, place about an inch of cooking oil (vegetable or canola are fine) and start on high
heat. When the oil is hot you can start to brown your croquettes. Get them nice and golden brown
on each side and then transfer them to a plate with a paper towel to catch the extra oil. If your oil
gets too hot you may need to lower the heat so the croquettes don’t burn or get too dark.
7.) If you feel like the croquettes are very soft and feel like they are a little raw inside just put them on a cookie sheet and bake them in the oven at 350 degrees F for about 10 minutes. They should have
some softness to them.
Recipe Type: Authentic
Recipe Author: Chef Aram Mardigian
Chef's Background: Executive Chef at Wolfgang Puck American Grille
Recipe Source:http://www.theborgata.com/assets/webpage/FOOD_BEVERAGE/holiday_recipes/
borgata_holiday_recipes.pdf?emc=BO_14878_30_H
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