Turkey Croquettes with Mixed Greens and Cranberry Vinaigrette

Turkey Croquettes with Mixed Greens and Cranberry Vinaigrette
Photo by Scott Phillips

Ingredients

  • 1 tsp. fresh lemon juice
  • 6 Tbs. extra-virgin olive oil
  • 1 medium shallot, minced
  • 2 tsp. finely chopped fresh rosemary
  • 1 cup plain dry breadcrumbs
  • 6 Tbs. minced shallot
  • 5 oz. mixed greens (about 5 cups)
  • + 15 more ingredients
    • Kosher salt and freshly ground black pepper
    • ½ cup freshly grated Parmigiano-Reggiano
    • 4 cups (1 lb.) minced leftover grill-roasted turkey(or substitute any roast turkey or rotisserie chicken)
    • 3 Tbs. balsamic vinegar
    • ½ tsp. finely grated lemon zest
    • 1 large egg
    • ¼ cup finely chopped fresh flat-leaf parsley
    • 2-½ oz. (5 Tbs.) unsalted butter
    • 1 Tbs. all-purpose flour
    • 3 Tbs. olive oil
    • 1 cup whole milk
    • 12 oz. russet potatoes (2 small potatoes)
    • 1 tsp. finely chopped fresh thyme
    • ¼ cup dried cranberries
    • Kosher salt and freshly ground black pepper

In a large bowl mix the turkey, cheese, parsley, rosemary, thyme, and lemon zest until combined. Season to taste with salt and pepper. Peel the potatoes and cut into 1-inch pieces. Put in a small saucepan, cover with cold water by at least 1 inch, and add a big pinch of salt. Bring to a boil ove...

View full recipe at Fine Cooking

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