Christian Delouvrier
Executive Chef, Lespinasse
NYC
Tip: Rather than making the traditional turkey sandwich the day after, Chef Delouvrier suggests shredding leftover turkey meat and making turkey croquettes.
Turkey Croquettes
Adapted from Christian Delouvrier
Yield: 20 croquettes
5 cups leftover turkey meat, shredded
3 eggs
2 Tablespoons crème fraîche
4 shallots, peeled and chopped
2 1/2 Tablespoons fresh parsley, chopped
1 1/2 cups flour
4 eggs, beaten
1 1/2 cups white or wheat breadcrumbs
1 1/2 cups grapeseed or vegetable oil
Salt and freshly ground black pepper to taste
In a large mixing bowl add the turkey meat, eggs, crème fraîche, shallots and parsley and mix until well
combined. Refrigerate for 1 to 2 hours or until firm.
To make the croquettes, make quenelles using two tablespoons or roll the turkey mixture into small
balls (about the size of a golf ball) and refrigerate on a sheet pan lined with parchment paper for 1 to 2 hours or until firm.
Just before the croquettes are ready, prepare a bowl filled with the flour, a bowl with the beaten eggs,
and a bowl with the breadcrumbs. When the croquettes are ready, first cover them with flour, then dip
them in the egg wash, and then cover them with the breadcrumbs. Reserve.
In the meantime, in a sauté pan over medium heat bring the grapeseed oil to approximately 350°F.
Gently place the croquettes into the oil and cook until golden brown on all sides. Drain the croquettes
on paper towels and reserve on a sheet pan lined with paper towels in a warm oven. Serve.
Click here for Cheese Expert Steven Jenkins' Cheese Recommendations
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