Turkey Croquettes

This is a good recipe for using up left over turkey.


  • 10ozs Turkey, cubed
  • 5ozs Mushrooms, diced, cooked in Butter
  • 2ozs Ham, diced

Bechamel Sauce

  • 2 tbsp Butter
  • 2 tbsp Flour
  • 2/3 cup of Chicken Broth
  • 1/2 cup of Single Cream
  • 3 Egg yolks
  • Salt and Pepper
  • Seasoned Flour, Egg and Breadcrumbs to finish


  1. Heat the turkey, ham and cooked mushrooms together gently in a covered casserole with 1/2 glass of Madeira for 5 mins.
  2. Make the Bechamel Sauce (see below) and add 11/2 cupfuls.
  3. Stir well:  the mixture should be firm and not fluid.
  4. Cool then divide and shape into 12 croquettes.
  5. To finish: Roll in flour and then in beaten egg. Roll each one in fresh breadcrumbs.
  6. Saute the croquettes  rapidly in hot melted butter. Serve immediately.
  7. A puree of chestnuts, or almost any vegetables can accompany this dish.

Bechamel Sauce

  1. Melt the butter and add the flour.
  2. Cook for 2 mins then gradually add the liquid (broth.)
  3. Add the cream and bring to the boil to thicken.
  4. Season, cool slightly and add the egg yolks, stirring well

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