Turkey Rice Croquettes


2/3 cup uncooked rice
1 large onion, minced
2 tablespoons butter
2 cups chicken stock or broth
2 2/3 cups finely chopped cooked turkey
1/4 cup finely chopped parsley
1/4 cup finely chopped pecans
1 cup fine dry bread crumbs
2 eggs
1 cup dairy sour cream
1 tablespoon prepared mustard
1/2 teaspoon salt

Solid all-vegetable oil shortening for deep frying


Saute rice and onion in butter for five minutes; add stock. cover and cook unitl rice is tender and stock is absorbed. Combine rice with turkey, parsley, pecans, 1/3 cup bread crumbs, and eggs. Chill. (If the mixture is too dry, add a little water to moisten.) Shape into 18 croquetts; roll in remaining bread crumbs. Chill. heat hortening to 365-degrees. Fry croquettes, a few at a time, in hot shortening until brown and crips, about 3 to 4 minutes. Drain on paper towels. Combine sour cream, mustad, and salt; serve with croquettes for six.

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