| Turkey Croquettes |
| 1/2 Pound unsalted butter |
| 1/4 Cup bacon grease |
| 1 Pound GROUND TURKEY |
| 1-1/2 Cups all-purpose flour |
| 1/2 Cup diced yellow onion |
| 8 Cloves fresh garlic, minced |
| 1 Quart half and half cream |
| 1 Teaspoon fresh thyme, chopped |
| 1 Teaspoon crushed red pepper |
| 1/8 Teaspoon freshly grated nutmeg |
| To Taste salt and freshly ground black pepper |
| 2 Cups good quality smoked Cheddar, grated |
| 1 Cup minced scallions |
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- Melt butter and bacon grease together in large skillet. Cook ground turkey until lightly browned. Whisk in the flour to make a roux. Cook for 3-4 minutes, continually stirring.
- Stir in onion and garlic. Reduce heat and slowly stir in half and half. Cook until thickened. The mixture should be very thick at this point.
- Fold in seasonings, cheese and scallions. Cover and let cool in the refrigerator until completely set
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| Deep Frying |
| 2 Cups all purpose flour |
| To Taste salt and freshly ground black pepper |
| 12 Large eggs, beaten |
| 4 Cups Japanese panko breadcrumbs |
| As needed Oil for frying |
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- After the turkey mixture is set, mix together flour, salt and pepper in a mixing bowl.
- In a separate bowl, combine beaten eggs, 2 tablespoons cold water and salt and pepper.
- In a third bowl, combine Japanese breadcrumbs and salt and pepper.
- Scoop out a small ball of the turkey mixture and roll into desired shape. Dip the ball in the flour mixture, then the egg wash and finally the breadcrumbs.
- Deep fry at 365 degrees F until the internal temperature reaches 165 degrees F and are lightly golden.
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| Smoked Tomato Sauce |
| 12 Medium very ripe red tomatoes |
| 2 Small yellow onion |
| 2 Tablespoon tomato paste |
| 2 Lemon juiced |
| 4 Tablespoons extra virgin olive oil |
| 1 Teaspoon crushed red pepper |
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- Smoke tomatoes and onion over hickory and mesquite wood.
- Puree tomatoes and onions in blender with basil, tomato paste and lemon juice.
- Once pureed, slowly stream in the extra virgin olive oil.
- Strain through a course strainer and add the crushed red pepper.
- Season to taste with salt and black pepper and additional lemon juice if needed.
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| Service |
- Serve 4 small croquettes per portion. Spoon the Smoked Tomato Sauce in the center of the plate and stack the croquettes in a pyramid atop the sauce.
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