Turkey or Chicken Croquettes with Spinach Mashers and Pan Gravy

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 1,067.1
  • Total Fat: 34.9 g
  • Cholesterol: 133.6 mg
  • Sodium: 2,382.2 mg
  • Total Carbs: 152.3 g
  • Dietary Fiber: 16.3 g
  • Protein: 38.4 g

View full nutritional breakdown of Turkey or Chicken Croquettes with Spinach Mashers and Pan Gravy calories by ingredient
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Number of Servings: 4

Ingredients

    3 large starchy potatoes, peeled and cubed
    coarse salt
    1 package (about 1 1/3 pounds) ground turkey breast or ground chicken
    2 celery ribs and their greens, finely chopped
    1 small yellow onion, finely chopped
    2 tsp poultry seasoning
    3 tbsp. chopped fresh thyme
    3 tbsp. chopped fresh parsley
    coarse black pepper
    1 egg yolk
    2 cups plain bread crumbs
    1/4 cup vegetable oil
    4 tbsp. unsalted butter
    2 tbsp. all-purpose flour
    2 1/2 cups chicken stock or broth
    1/2 cup cream or half-n-half
    1 pound baby spinach leaves
    Prepared whole-berry cranberry sauce for passing at the table.

Directions

1. Place potatoes in a pot and cover with cold water. Put a lid on the pot and bring water to a boil. Salt the water and cook the potatoes until tender, about 15 minutes.
2. While the potatoes cook, make the croquettes. Mix the turkey or chicken in a bowl and add the celery, onion, poultry seasoning, thyme, parsley, salt, pepper, and egg yolk. Combine and form 8 patties. Coat both sides of the patties in the bread crumbs. Heat the vegetable oil in a large nonstick skillet over medium to medium-high heat. Cook the patties for 5 minutes on each side. Remove the croquettes to a plate and cover loosely with foil to keep warm. Reduce the heat under the skillet. Add 2 tbsp butter to the skillet and melt. Whisk in the flour. Cook the roux for a minute or two. Whisk in 2 cups of the chicken stock and bring to a bubble. Thicken for a minute or so and turn off the heat. Season the sauce with salt and pepper.
3. Drain the cooked potatoes and return to the hot pot. Add the remaining 2 tbsp butter, the remaining 1/2 cup chicken stock (I actually think using half this amount would be better. The potatoes were a little too runny for my preference.), and the cream. Mash and season the potatoes with salt and pepper. Fold in the spinach leaves until they all wilt into the potatoes.
4. To serve: pile the spinach mashers on the plates and top each portion with 2 croquettes and a spoonful of gravy. Pass the cranberry sauce at the table. 


Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user BBANDELL1985.

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