Area 3 Chapters

Area 3 Chapters in the beautiful state of Maine:


*Bog Hoot Quilters-Mechanic Falls area
*Chickadee Quilters-Bridgton Area
*Classic Quilters of Lewiston-Auburn Area
*Country Aire Quilters-Turner Area
*Country Square Quilters-North Jay/Wilton Area
*Cross Country Quilters-Bethel Area
*Grammy's Choice Quilters-Canton Area
*Ladies of the Lake Quilters-Peru/Rumford/Dixfield Area
*Lisbon Krazy Kwilters-Lisbon Area
*Pine Needle Quilters-Norway/South Paris Area
*Scraps and Patches Quilters-Poland Area
*Village Scrappers Quilters-Livermore Area


Friday, November 27, 2015

Turkey & Mashed Potato Croquettes Recipe From Aboutfood.com

  • 2 cups finely minced leftover turkey
  • 1 cup leftover seasoned mashed potatoes
  • 1 tablespoon finely chopped parsley
  • 1/4 teaspoon black pepper
  • ***Sauce***
  • 2 tablespoons butter
  • 6 green onions, with a few inches of green, thinly sliced
  • 1 clove garlic, finely minced (you can omit if using garlic mashed potatoes)
  • 4 tablespoons flour
  • 1/4 cup chicken broth
  • 1/4 cup milk
  • 1/2 teaspoon salt, or to taste
  • ***Coating***
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten with 1 tablespoon cold water
  • 2 cups finely ground fresh bread crumbs
Combine the turkey, mashed potatoes, parsley, and black pepper.
In a saucepan over medium heat, melt butter. Add green onions and cook, stirring, for 1 minute. Add the flour and stir until well blended. Stir in chicken broth and milk. continue cooking, stirring, for 2 minutes. Add salt, to taste. Combine with the turkey mixture, blending well. Cover and refrigerate until thoroughly chilled, about 1 to 2 hours.

Shape croquette mixture into 1 1/2-inch balls (a little smaller if you're making appetizers). Roll gently in the flour to coat, then in the egg until coated. Coat with the bread crumbs. Place on a waxed paper or foil-lined cookie sheet. Repeat with remaining turkey mixture and crumbs. I keep plenty of paper towels and a bowl of water handy to keep my hands relatively clean.

Put 1/2 cup of flour in a plate. Beat eggs in a bowl with 1 tablespoon of water. Put the finely ground bread crumbs in another bowl.
Let the croquettes stand for about 30 to 45 minutes to dry a bit.
Heat oil to about 360°. Fry the croquettes in small batches for about 1 1/2 to 2 minutes, depending on size, or until golden brown. Drain on paper towels. Serve with hot turkey gravy and cranberry sauce as part of a post-holiday meal or as appetizers for guests.
Makes about 16 to 18 1 1/2-inch croquettes.

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